Delinquente Wine Co Screaming Betty Vermentino
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PRODUCER: Con-Greg Grigoriou grew up on a vineyard in the Riverland, South Australia, where his father managed wineries for over 35 years. A few years ago, while working for an advertising agency in Melbourne, he tasted his first truly interesting Riverland wine and something clicked - why weren't people producing high-quality wines in his home region? Con-Greg’s idea for Delinquente Wine Co was to take advantage of the Riverland’s small vineyards planted with Southern Italian varieties, which are suited to the region’s dry Mediterranean climate. He buys in grapes from trusted growers who work organically, and is pretty much hands-off in the winery. All his wines are small-batch and single-vineyard, fermented in stainless steel with wild yeast. His aim is to make wine that is pure, drinkable and delicious - or as he would put it, “smashable”. To complete his vision he recruited local Adelaide street artist Ankles to design the edgy, eye-catching labels. Amid a sea of Big Wine, Delinquente has managed to convey a unique aesthetic and clear point of view: fun, uncomplicated and terroir-driven wines that will challenge people’s perception of the Riverland.
WINEMAKING: Wild fermented in stainless steel, the wine also spent 4 weeks on fine lees, stirred twice weekly, giving it a beautiful, textural edge not often found in Australian Vermentino’s. The cooler vintage conditions meant that acids remained high, even as sugar levels increased and flavours developed, meaning we have a little higher ABV than previous years, but also more depth of flavour, whilst not compromising freshness and drinkability.
2021 was the kindest vintage we have experienced in 9 years of Delinquente – a La Nina cycle bringing good spring rainfall, mild summer temperatures and cool, crisp nights. The Bassham Family Organic and Biodynamic vineyard, bursting with natural vitality and life, took full advantage of Mother Nature’s gift and produced beautiful quality fruit – sweet, layered, and with piercing acidity – and plenty of it too!
TASTING NOTE: Super bright, upfront acidity – lemon lime tang – is what pops from the glass, instantly putting you in the thirst quenching zone. The mid-palate is where the texture and length comes in, nashi pear and green apple pops against orange peel breadth and juicy, creamy mouthfeel. The acid ties it all together and gives length, enhanced by the classic Vermentino briney, sea spray haze. As always, chargrill those sardines and enjoy in the sunshine.