2025 Spinifex Vermentino, Barossa Valley

Spinifex Vermentino from the Barossa Valley is one of those wines that makes you rethink what Barossa whites can be. Rather than leaning into richness, the team at Spinifex channels the Mediterranean spirit of Vermentino and gives it a distinctly Barossan accent: bright, saline, textural and quietly complex. The fruit comes from dry grown vineyards scattered across the higher, wind influenced pockets of the northern Barossa, where leaner soils of sand, gravel and clay over limestone help the variety retain its natural acidity and citrus driven freshness. Pete Schell and Magali Gely have long been champions of European varieties that thrive in warm, dry climates, and Vermentino is one of their quiet triumphs. Their approach is hands off but meticulous. Hand picking for perfect balance, whole bunch pressing, wild fermentation and maturation in a mix of stainless steel and old oak allow the wine to develop texture while staying beautifully crisp.

The aromatics are lively and inviting. Expect lemon peel, lime leaf and white grapefruit alongside green apple, pear skin, cucumber water and subtle notes of white peach. Beneath the fruit sits a lightly savoury thread of sea spray, crushed shells and dried herbs, with fennel, thyme and a whisper of jasmine lifting the bouquet. As it opens, hints of melon, chamomile and a gentle, chalky minerality add further dimension.

The palate is bright, salted and refreshing, carrying a lovely Mediterranean sense of ease. Citrus and orchard fruit move across a lightly waxy, textural frame shaped by time on lees. Flavours of lemon zest, green apple, quince and soft stone fruit mingle with herbal notes, crushed rock and a clean saline edge that keeps each sip taut and mouthwatering. The finish is long, dry and zesty, leaving lingering citrus oil, herbs and cool mineral lift. It is wonderfully versatile at the table and particularly delightful served slightly chilled.

Ideal with grilled prawns, salt and pepper squid, oysters, mussels, fish tacos, summer salads, roast chicken with lemon and herbs, acqua pazza, soft cheeses or Mediterranean vegetable dishes. It also shines alongside spicy Asian plates thanks to its brightness and texture.