Vintage: FIRST in South Africa, 2016
Vineyard Planted: 2014
Number Of Vines: 3360
Single Vineyard Block n. : 40
Sun Exposure: NE to SW row direction
Soil Type: Disintegrated granite and clay materials
System: Guyot Trellis System
Clone: I – CAP VS 12
The grapes were handpicked on 12 February 2016 early morning. Coming into the cellar at a balling of 24, Ph 3.3 and TA 6.03. Quantity harvested 2,493 kg in cases transferred to 400kg bins.
The Vermentino was whole bunch pressed, enzymatically settled and racked after 2 days. Fermented with a hybrid local commercial yeast in tank. During the middle of fermentation, the wine was transferred to barrel. The makeup of the barrels were all older neutral barrels. It matured in barrel until April 2017, where after it was taken out, and prepared for bottling.
Vermentino taste is a quite difficult to define in few words. This is because Vermentino has higher levels of phenols which contribute to its subtle bitterness on the finish–a taste often described as green almond. A glass of classic Sardinia Vermentino will offer up lively aromas of pear, white peach, lime and pink grapefruit with subtle notes of crushed rocks and citrus zest. On the palate, Vermentino is almost always dry and somewhat oily with flavours of grapefruit and citrus, with a crushed rocky minerality and saltiness. On the finish, it can be a bit snappy with bitterness similar to the taste of grapefruit pith or, if it’s on the riper side, fresh almond. We are happy to say Ayama Vermentino has the complexity of a Sardinian Vermentino, combined with the flavours of South African soil. If you are looking for a unique taste, this is your wine and you will love it forever.
ENJOYABLE FROM NOW TILL THE BEST OCCASION, NOW MATTER HOW FAR INTO THE FUTURE YOU GO…