The fruit for the Yalumba Vermentino 2010 was predominantly sourced from vineyards near the Riverland town of Barmera. Planted on alluvial grey clay soils with a hot and dry growing season, the conditions are perfect for a variety like Vermentino, which thrives in the heat.
The grapes were picked in the cool of the night to maximise freshness before being crushed and de-stemmed to a holding vessel for skin contact to increase flavour and aroma. The grapes were then pressed, the juice cold settled and the wine was then fermented cold to retain fruit flavour. Two months of post ferment lees mixing has added to the texture and improved the mid weight of the palate.