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Q:What is Vermentino? A: Your new favourite white wine

Australian Vermentino is going from strength to strength with an increasing stream of impressive wines being produced by winemakers across the country. To help us learn more about this vibrant new style, we reached out to a few Vermentino experts with winemakers from Box Grove Vineyard, The Little Wine Co, and Chalk Hill Wines .

Vermentino hails from Italy’s Liguria region and the Mediterranean Islands of Sardinia and Corsica. With its light to medium body, Vermentino has a similar weight and profile to Sauvignon Blanc, Pinot Grigio, and    Riesling. Styles range from light and fresh to rich and textural. On the palate there are notes of lime, almond, green apple, white florals, a unique sense of sea spray, and refreshing acidity perfect for the Australian summer.

 

Vermentino at a glance

Vermentino infographic guide to pairing taste profile and style

Vermentino in Australia

McLaren Vale’s Mediterranean-style climate and proximity to the coast are perfectly suited to Vermentino, as it is remarkably similar to the environment around Liguria, the original home of this variety. However, as a very hardy variety, it has adopted well across a variety of regions such as the Hunter Valley , Central Victoria and the Australian home of Italian varietals , the King Valley . All of these different growing conditions, from warmer to moderate, encourage differing styles from light and fresh to rich and textural.

Production of Australian Vermentino is increasing each year, due in no small part to the demand for alternate varieties across the country. According to Box Grove Vineyard winemaker, Sarah Gough, Vermentino's “charm lies in its delicate, briney nose and long, fresh palate. It doesn't need oak to enhance these flavours or fill out any weight on the palate. It can be made in March, and bottled in late spring the same year and enjoyed over the long summer months.”

Crafting the perfect specimen

As a late ripening variety with long and loose bunches, Vermentino can be confusing to Australian winemakers at first. Little Wine Co. winemaker Suzanne Little, whose 2016 vintage won the Best Alternative White trophy at the Hunter Valley Wine Show, states that as Vermentino is a “more textural, complex style, it needs to be allowed to ripen – given it is already a late-ripening style, it takes a little nerve to let it stay out there when all of the whites and most of the reds have already been picked.”

Chalk Hill winemaker Renae Hirsch remembers her conundrum with their 2016 harvest, as their crop "had good flavour, but it was still looking a little austere with fairly high acid levels, but I made the call to harvest as there was a spell of hot weather forecast for the following week and I didn't want to lose the vibrancy in the fruit from letting it hang out there in the heat, so I booked it in to harvest.” That vintage won the 2016 International Judges Wine of Show at the McLaren Vale Wine Show.

Vermentino Wine Pairing

Vermentino is a very food friendly wine, matching perfectly with the diverse range of fresh seafood, salads and light Asian-inspired dishes, popular during the long Australian summer. Luke Nguyen's chilli salted squid recipe is a fantastic match as the sweetness and spice from the squid balance the refreshing acidity of Australian Vermentino. Suzanne Little from the Little Wine Company notes that their style of Vermentino also pairs very well with prawn dumpling dishes , owing in part to the notes of sea spray common to this variety. Asian Inspirations have a great guide on how to make your own dumplings you might like to match with Vermentino.

Owing to its Mediterranean roots, a myriad of classic Italian, Maltese and Sicilian dishes excel. Guy Grossi’s Carciofi alla Romana recipe is a perfect accompaniment to the similarly Italian style of a McLaren Vale Vermentino.

TRY AUSTRALIAN VERMENTINO TODAY

It’s safe to say that Australian Vermentino won’t stay a hidden secret for too long, as the consistently superb standard of these wines is remarkable, as is the increasing demand from consumers for alternate varieties. Stay ahead of the curve with these expertly curated wines selected by our Tasting Panel .

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Seven New Wines to Explore this Spring
Celebrate the arrival of spring and explore a whole new world of wine with some exciting alternative varietals guaranteed to become firm new favourites. To take the guess work out of what you think you might or might not enjoy, the Tasting Pane l has selected seven favourite main-stream varietals our Members love and suggested a new alternative varietal that is similar. Chardonnay + Roussanne, Sauvignon Blanc + Vermentino, Pinot G + Arneis, Riesling + Gruner Veltliner, Shiraz + Montepulciano, Cabernet Sauvignon + Durif, and Pinot Noir + Nero d’Avola. Favourites you love + new finds to enjoy 1. Roussanne "Wonderfully aromatic, Roussanne delivers all the stonefruit and honeysuckle characters that Chardonnay drinkers can’t resist,” says Tasting Panellist, Dave Mavor . Roussanne hails from the Northern Rhône and its name comes from ‘roux’, French for ‘russet’, which describes the reddish-gold colour of its skin when ripe. It thrives in moderate to warm climates such as Barossa Valley , McLaren Vale and Rutherglen . Its rich texture makes it ideal with creamy sauces – roasted poultry, shellfish with cream sauce, pork dishes. Discover the delights of Roussanne here. 2. Vermentino  “ Sauvignon Blanc fans will love how Vermentino is just as mouth-watering and full of citrus flavours,” says Tasting Panellist, Nicole Gow . Find out more about the variety with Nicole's Vermentino guide here . Most famously grown on the Italian island of Sardinia, it makes perfect sense that Vermentino suits Australia’s warm climate, especially that of McLaren Vale . Styles range from light and fresh to rich and textural. It thrives in cool to warm climates giving different characteristics. Grown increasingly in Australia, most notably in King Valley , McLaren Vale and the Hunter Valley . Bright acidity and textural elements make it idea with a range of simply-prepared foods – grilled white fish, calamari, and tomato based sauces. Experience the refreshing citrus flavours of Vermentino here. 3. Arneis “Crisp, floral and packed full of pear with a lovely texture, like Pinot G , Arneis is a fabulously food-friendly white,” says Tasting Panellist, Keith Tulloch . Originating in Italy, Arneis is a white varietal winemakers often blend with Nebbiolo to add a touch of sweetness and perfume. Here in Australia, it’s living up to its reputation as being a little difficult to grow – an emerging hit. It thrives on cool to moderate climates such as Adelaide Hills , King Valley and Mornington Peninsula . A crisp yet generous and versatile variety – pair it with salads, egg-based dishes, antipasto. Discover the food-friendly Arneis here. 4. Gruner Veltliner “ Gruner Veltliner is very similar to Riesling , but with just a little more richness and a distinctive peppery aroma that I know you’ll adore," says Tasting Panellist, Trent Mannell . Gruener Veltliner is the most famous and widely planted white variety in Austria. Here in Australia it’s gaining a great following due to passion of producers including Tomich Wines, Cape Barren and Geoff Hardy . It thrives in cool climates such as Adelaide Hills . An elegant, complex and savoury variety, ideally suited to aromatic dishes, spicy vegetables, tofu and Japanese. Venture into the world of Gruner Veltliner here. 5. Montepulciano “Montepulciano’s (‘Monte’s’) appeal lies in its beautifully generous fruit, including red plum, sour cherry and boysenberry, and moderate acidity, so I reckon if you love Australian Shiraz, you’ll love Monte, too," says Tasting Panellist, Adam Walls. In true Aussie style, Montepulciano has been shortened to ‘Monte’. The Italian varietal has had success in Australia’s warmer and cooler climates, most likely because it’s a relatively late ripening variety. Just like Shiraz, it’s hardy, disease-resistant and can handle the heat and cold. Great examples of Monte can be found in Adelaide Hills, Barossa Valley and Riverland. The general fruit intensity and richness of Monte mean that it’s a natural match to an array of rich and intensely flavoured dishes. Some complementary pairings include mushroom ragu with rag pasta, braised beef shin and pepperoni pizza. Explore this increasingly popular varietal here. 6. Durif “ Durif and Cabernet are similarly luxurious with dark cherry, chocolate and hints of anise,” says Tasting Panellist, Dave Mavor . Hailing from the south of France, Durif is now most prolific in Australia and California. It has great ageing potential and blends beautifully with Shiraz. It thrives in hot climates such as Rutherglen, Barossa Valley and Riverland . Pair it with richer, high fat foods to balance the robust tannins – rich braised meats, casserole and meaty pasta. Delve into the delicious world of Durif here. 7. Nero d’Avola “With its spicy fruits and supple savoury texture, Nero d’Avola will sweep you off your feet,” says Tasting Panellist, Adam Walls . Find out more about the variety in Adam's video here Translating as ‘black grape of Avola’, Nero d’Avola hails from the Italian town for which it’s named. It didn’t arrive in Australia until 1998 and while it’s not widely known, it’s proving to be a delicious drink. It thrives in moderate to warm climates such as Barossa Valley, McLaren Vale, Riverland, Heathcote and Murray Darling. Pair it with rich dishes that will be balanced by the tannins and high acidity – osso bucco, spicy Indian and game meat. Make a Nero d’Avola discovery here. Expand your cellar with all of these great new finds, and open up a whole new world of food and wine matching possibilities.
Two Blues Sauvignon Blanc 2014
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