Ayama Vermentino 2017
👃🏼 The nose started out slightly shy on day 1, but by day two it was wilder and woolier than Chewie in the winter – notes of peach blossom, Grenache blanc-esque mandarin elements, beeswax, oatmeal, apricots, hints of oak, some green grassy elements…the list goes on.
👄 The palate is pleasantly full, with generous fruit elements; apricot and peach, as well as some pleasant green apple acidity, and more stone fruit tartness toeards the aft. Mouthfeel has a delightfully waxy texture, which carries right into the tail where a dusting of white pepper spice and some almond elements emerge as an encore.
🔬 Fruit from Voor-Paardeberg. Grapes were picked ripe (24.5 balling) and it shows in the rich result. Wine was transferred from tank to old oak barrels mid-fermentation.
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One of my favourite of the year.