VIDEO CONTENTS INDEX:

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00:00 – DID YOU KNOW…GOUAIS BLANC
00:59 – AN INTRO TO AYAMA AND SLENT FARM
01:32 – WHAT IS VERMENTINO
03:04 – CONFLICTING EVIDENCE ABOUNDS!
03:45 – DR JOSé VOUILLAMOZ ON THE ORIGIN OF VERMENTINO
05:24 – MEANWHILE BACK IN SOUTH AFRICA…VERMENTINO IN THE NEW WORLD
05:45 – WHAT DOES THE WINE TASTE LIKE?
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Murky past; Bright Future

Vermentino is an ampelographical mystery. And our accompanying video spends a fair amount of time trying to unpack its origins, but not without also telling the story of South Africa’s very first Vermentino, imported, farmed, and bottled by the good folk at Slent Farm in the increasingly trendy region of Voor-Paardeberg, just off the Southern end of the Swartland.
Climate change – accompanied by some pretty glum rainfall predictions for the Cape Winelands – means that Vermentino’s relevance to the South African wine industry has never been greater. It’s a hardy variety, with impressive drought resistance, and an ability to thrive in warm medtierranean climates. Oh, and did we mention that it’s also delicious?
Obviously, if you have yet to sign up for your Monthly HanDrinksSolo Wine Subscription then you won’t be able to sip this wine while we unpack its ampelographical mystery and report back from a chat with Dr José Vouillamoz – the Prof Xavier of wine grapes. So, until you have the time to track this wine down (and you really should), I’ve left you my tasting notes and some technical specs:

Tasting Notes

👃🏼 The vanguard carries fairly generous elements of pineapple, peach, honey, which are pleasantly offset by more savoury elements of salted nuts.
👄 The palate reveals a richer-styled wine, with higher alcohol, and waxy texture on the palate. Lovely notes of Peach fruit, meyer lemon, homemade lemonade, salty bitter almond element towards the finish, and a hint of riper oranges and apricot preserve on the finish.

Technical Notes

🔬 Wine of origin Voor-Paardeberg. Alc 14%. Winemaker Yolanda van Staden. Wine was left on the for a shirt time before pressing. Fermentation began in Stainless Steel tank, but was moved over to barrel halfway through the process. After fermentation, the wine was allowed to age on its lees for ten months, with fairly rigorous batonage.
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