Heartland Vermentino 2023
- 95
- $25
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The smell of a freshly shucked oyster by the ocean with the salt leaping out of the glass in spades
alongside, lemon pith, elderflower, white almond and freshly brewed chamomile tea. In the mouth
this wine is medium bodied, with a salty pink grapefruit core and a touch of green mango at the
back. There is delicious drinking going on here – a combination of that aromatic lift backed up by a
soft but refreshing texture. We often talk about flavour but Ben Glaetzer has managed to really
elevate the mouth feel here. Heralding from 20 year old vines, Ben cold fermented in closed tanks
for 12-14 days and then it spent a few months on lees. It would sit in a sports team as one of the
great all-rounders – it’s nimble, crafty and edgy. Most of all this wine has a long, intense line and length that is consistent, an absolute gem when it comes to both framework and personality. Drink this with porchetta – on the spit for 8 hours, served with rocket salad, green pear and a bourbon infused balsamic glaze.
Matt Dunne is one of Sydney’s finest sommeliers and communicators who is also the Group Wine Ambassador for the Joval Wine Group. He has created and managed wine lists for over 30 venues including ARIA Sydney, Opera Bar and Chiswick. In 2011 Matt won the Sydney Morning Herald’s 2011 ‘Good Food Guide Louis Roederer Sommelier of the Year’ and his team won the 2015 Wine List of the Year in the Good Food Guide for ARIA Sydney plus he was a Len Evans Scholar. Matt has tremendous knowledge of wine, beer and spirits, and has written his own wine blog for over 8 years.
