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2016 Amato Vino Trousseau
$40.00
An early release from our Karridale vineyard source, and possibly the only Trousseau wine made in Australia? Fermented wild in amphorae – exotic spicy plums and earth, generous and warm. Unfined/unfiltered, bottled straight from barrel, and slightly cloudy. 30 dozen only.
PLEASE NOTE: ONE BOTTLE PER ORDER ONLY!
Out of stock
Description
Perhaps Australia’s only Trousseau? Wild-fermented on skins in amphorae for two weeks before pressing off to an aged French barrique, on fine lees. Regular lees-stirring for three months before hand-bottling straight from barrel. Unfined, unfiltered, bare minimum of sulphur.
Light brick red colour with purple hues. Vibrant sour red cherry and purple plum aromas, some rose-petal florals, herbal sage and thyme, and a potpourri of scented spice and earth.
The palate is medium-weight yet with concentrated flavours of sweet plum and savoury tomato. Exotic spice and delicate pepper, perfume, spice, earth, leather and leaf.
Enjoy with or without food.
PLEASE NOTE: ONE BOTTLE PER ORDER ONLY!
Brad –
The wine formerly known as Bastardo!. Here is whole bunch ferment in open bin, a natural ferment, time in amphorae, time in barrel, trousseau.
Lovely pale ruby colour in glass. Savoury scents showing faint game meat, undergrowth, ripe cherries, pickled cherries, plum. Soft, washy palate, juicy-feeling with a comely spike of tangy amaro-like acidity. Sprinkled with mint, bayleaf and sage with a slightly muddy finish. It’s a pretty wine to drink, very charming. Ultra light, fresh red wine vibe. Pretty nicely done here.
Mike Bennie – The Wine Front, February 2017
sharon batley –
Wild ferment in a clay vessel, some whole bunches, pressed to French oak hogsheadsfor 3 months, unfined/unfiltered. Pale ruby with an orange tinge, wonderful perfume, smells of Campari served neat, fresh herbs and licorice root. Very juicy, with tangy acidityand an undertone of fruit sweetness. Super refreshing. Alas, only 30 dozen made.
Jane Faulkner for James Halliday Wine Companion 2018