I tasted two separate bottles over consecutive weeks, taking notes on each, for no other reason than I could. 
Envelope purchasers as ever, this Vermentino spending a whopping 313 days on skins, and then successfully engaging the kids press it off. Good engagement.
Save that some producers latched onto this hype, with scant regard for what the variety was meant to look like from a point of origination. Not that we should always be looking to emulate a style based on a baseline reference, but if something were to differ it should at least offer something in addition. 
Grapefruit and lemon zest carried on the briny tang of an onshore breeze. 
Snow pea tendril, citrus, a chalk and salinity on a breeze vibe. Something of more tropical bent; dripping ripe peach, pulpy mango or some such.
White "bitsa" blend of Sauv Blanc (45%), Vermentino (24%), Chardonnay (16%), Semillon (12%), White Muscat (3%). Semillon on full solids, added texture over sugar. 
Not too many examples of Sparkling Vermentino that I can recount. This being GG's second stab at the style. Experimental, but also also from a business perspective ties up opportunity for some time given it is released as a two year old. 
Winemaker Ray Costanzo has absolutely nailed this release. Packaging refresh in 2019.
Queensland's Granite Belt region is about as far as you can possibly get from Vermentino's native home. The GI is located some 2.5hrs South-West - inland - from Brisbane, and located at altitudes ranging from 800-900+ metres above sea level. 
A whopping 310 days on skins, before the Papps kids earned their supper by pressing it off. 
Floral and fragrant, has that peachy pop of flavour right at you from the off. Lemon fresh and pulp add the essential elements that take you to a rocky Mediterranean shoreline, waves breaking and adding a saline zip to the air. 
It's been a while since I've had the pleasure of seeing some Atze's Corner releases. Sadly in the month that has passed since tasting this release, the "Sold Out" sign has gone up on the Atze's website for it.
Vermentino a few years back was touted as the next "great white hope" of Australian viticulture - they come along every so often, championed by a producer, well regarded scribe or such - being a somewhat drought tolerant variety that retains natural acid well. Such things take time, particularly amongst a wary consumer. 
Spends a whopping 271 days on its skins, to put that into context, ordinarily a white wine might spend 2-3 hours on skins, a Rosé something up to 24 hours (for a little colour extraction) and a red wine, anything between 8-20 days (dependent on how much colour, flavour, tannin extraction the winemaker is seeking)*.
