2016 Kangarilla Road Duetto
Intriguing aromas of tantalising saffron pears, just ripe apricots, nutty macadamias and zesty lemon sherbet dance around a quirky slightly saline nub. There are intense and textural citrus notes on the palate which try to dominate but glimpses of tropical fruit including pawpaw and champagne melon shine through and pineapple lingers and lingers.
Despite it's time on skins the Vermemtino remained amazingly fresh yet beautifully textural. The Fiano which is a tougher skinned quite phenolic variety looked so good it probably could have spent longer on skins, next year perhaps. Both varieties were fermented separately and underwent wild ferments.
Vermentino brings freshness and acidity to the wine whilst Fiano contributes breadth and texture. In order to accentuate the textural capacity of these varieties we fermented 20% on skins in tradition clay amphora's. This component remained on skins for 16 weeks before it was pressed.
Food Pairing Notes
The fresh style and texture of the Duetto makes this a great wine with antipasto, particularly olives, white anchovies, semi-dried tomatoes or other marinated vegetables.