The 2017 Ephemera Vermentino is grown using sustainable practices by Troy McInnes in Heathcote, Victoria.
The grape must is left in skin contact for 6 days, without plunging or pumping over. The juice is then pressed into older hogshead barrels to complete malolactic fermentation. The wine is then bottled with minimal sulphur and without fining or filtration.
This is a richer style of Vermentino, textural and seductive. Many of the traits still ring true, flavours of peach, lemon peel and soft spices make up the persistant palate. A new "Favorita".