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Type: White (Low-Intervention)
Region: Adelaide Hills, South Australia, Australia
Grapes: 60% Vermentino, 40% Inzolia,
Alcohol ABV: 12.5%
Tasting Profile and Key Notes:
Bright, saline and Mediterranean in style, with aromas of lemon zest, grapefruit, green apple, pear and white flowers, complemented by subtle almond and sea spray notes. Light to medium-bodied with crisp acidity, a gently textured palate, vibrant citrus fruit and a long mineral finish with a refreshing savoury edge.
Winemaking:
Each variety is hand-harvested and fermented separately, with approximately two days of skin maceration after destemming to build texture and aromatic complexity. Fermentation takes place in neutral oak using indigenous yeasts, followed by around eight months on fine lees to enhance mouthfeel without masking the fruit. The wine is bottled with minimal intervention, highlighting freshness, saline minerality and the character of these Mediterranean varieties.
Farming:
The fruit is sourced from the Parish Hill Vineyard in Uraidla, Adelaide Hills, where the cool-climate conditions help preserve acidity and aromatic precision. The vineyard is managed with sustainable practices, allowing Vermentino, Inzolia and Pecorino to ripen slowly while retaining freshness and natural balance. Frederick Stevenson works closely with growers to produce expressive, site-driven wines with minimal intervention, focusing on purity and drinkability.
Type: White (Low-Intervention)
Region: Adelaide Hills, South Australia, Australia
Grapes: 60% Vermentino, 40% Inzolia,
Alcohol ABV: 12.5%
Tasting Profile and Key Notes:
Bright, saline and Mediterranean in style, with aromas of lemon zest, grapefruit, green apple, pear and white flowers, complemented by subtle almond and sea spray notes. Light to medium-bodied with crisp acidity, a gently textured palate, vibrant citrus fruit and a long mineral finish with a refreshing savoury edge.
Winemaking:
Each variety is hand-harvested and fermented separately, with approximately two days of skin maceration after destemming to build texture and aromatic complexity. Fermentation takes place in neutral oak using indigenous yeasts, followed by around eight months on fine lees to enhance mouthfeel without masking the fruit. The wine is bottled with minimal intervention, highlighting freshness, saline minerality and the character of these Mediterranean varieties.
Farming:
The fruit is sourced from the Parish Hill Vineyard in Uraidla, Adelaide Hills, where the cool-climate conditions help preserve acidity and aromatic precision. The vineyard is managed with sustainable practices, allowing Vermentino, Inzolia and Pecorino to ripen slowly while retaining freshness and natural balance. Frederick Stevenson works closely with growers to produce expressive, site-driven wines with minimal intervention, focusing on purity and drinkability.
