Estate grown, the fruit was whole-cluster pressed and free run was separated from hard press. The juice was settled for 24 hours and then racked to another stainless steel tank where it was yeast inoculated. Two tanks were fermented with different yeasts to yield varying fermentation strengths and aromatic characteristics: One yeast type for strength and wine balance. The other type was to accentuate the aromatics of citrus, melon, and tropical notes found in the skins of the grape. A small portion was dropped to neutral oak half way through fermentation. Upon dryness, lots were tasted, evaluated and blended for bottling.
The 2013 Verdelho is unlike the last several vintages. This one provides a much more up front citrus and grassy aroma typical of some Sauvignon Blancs. Still very different, this wine is unlike any that I have had in the past and provides a sparkle, brilliance, and overall succulence that are unparalled. Enjoy now because it is so damn good, or save (if you can) for up to 5 years.
Food Pairing Notes
With a lot to gain from tasting this wine, enjoy as an aperitif or with a meal such as oysters and sushi.
Only 232 cases produced.
Verdelho is a native of Portugal and the island of Madeira where it is typically produced as a fortified wine such as white port and Madeira. In Australia, it is used to make a table wine as an alternative to Sauvignon Blanc or Chardonnay. Here at Wild Horse, deliciously made since 2000, we see the true beauty in the grape as the wine reflects.