2021 Sinapius La Peau D’un Grüner Veltliner, Northern Tasmania

The skin of one’ – one variety being Grüner Veltliner. 100% estate grown, destemmed and crushed, then wild fermented in amphora on skins for 18 days. Aged in amphora for 9 months, undergoing full malolactic fermentation. This is Grüner with grip and grunt, a gropey dance with phenolics. An arrangement of dry herbs and flowers, golden delicious apples, flesh, cores and skins. It’s tight and squeaky, a wine of sustained tension, with a really satisfying tightening through the finish, like you’re drawing the wine through sandstone.