Amato Vino Spring Releases

2021 BIANCO

Marsanne / Verdelho

A rocking mix of skinsy marsanne and lively verdelho. Getting into it… white peach and citrus, lime and grapefruit, with phenolics backing up the rear giving the wine a nice long textural ride to your destination.

Creamy! It's the hallmark of the palate, yet bright and bouncy where it needs to be, up front. Bassy Marsanne – minerally and beeswaxy, with the treble of Verdelho – melons, spice and florals.

A creamy-yet-zesty sunshine wine with immense smashability.

Tasting Notes

Marsanne ex Rocky Road vineyard in the south-eastern pocket of the region blended with Verdelho from Treeton in the central eastern section to bring you a creamy-yet-zesty sunshine wine of immense smashability.

Both varieties were separately picked, de-stemmed and pressed to tank to begin individual fermentation, naturally. The Verdelho was allowed to sit on skins for a few hours prior to pressing to aid phenolic enrichment. Both wines were settled, racked, and maintained separately until May blending. The wines were left on low sulphur to allow some oxidation to occur and develop the textural, skinsy nature of the style.

A bright gold appearance, the wine leads you through an array of tropical notes: honeydew melon, lychee, citrus, cashew nut in Thai green curry, jasmine flower, some lemon sorbet and a touch of Shortbread Cream (or could it be Monte Carlo?). Juicy and moreish, a touch of lemon leaf and earthy spice (lemongrass, cut green chili).

Creamy is the hallmark of the palate, yet bright and bouncy where it needs to be, up front. Bassy Marsanne – minerally and beeswaxy, with the treble of Verdelho – melons, spice and florals.

Getting into it… white peach and citrus, lime and grapefruit, with phenolics backing up the rear giving the wine a nice long textural ride to your destination.

Enjoy with or without food. Perfect with Thai beef salad. Organically produced. Vegan Friendly

Tech

Harvest: Verdelho – March 5th, 2021 Marsanne – Feb 24th, 2021
Handling: Verdelho – machine picked, destemmed, pressed to tank after 5 hours on skins Marsanne – machine picked, destemmed, pressed immediately to tank
Fermentation: Verdelho – wild ferment for 16 days in tank Marsanne – wild ferment for 27 days
Pressing: Both tank pressed
Maturation: Both components settled and maintained in tank for 4 months
Filtration/Fining: None
Bottled: August 2021
Alcohol: 13.7%
Ingredients: Marsanne and Verdelho grapes, Sulphur Dioxide
Wine Status: Vegan / Organic (uncertified)
Production: 221 dozen
Vineyard: Verdelho – Woodlands Vineyard, Treeton, in the mid-eastern region Marsanne – Rocky Road in the south-east corner of Wallcliffe subregion (Cert. Biodynamic)
Soil: Verdelho – sandy topsoil, lateritic gravel, clay subsoil Marsanne – Ironstone gravel over clay
Elevation: Both approx. 75-100m
Planted: Verdelho – 1990 Marsanne – 1991

2021 TRAMONTO

A new one in the ‘Fusa’ series – a light red, perfect for
C H I L L I N G – that’s in the fridge or on the porch 😎

Held up by a backbone of Tempranillo, and freshened up with Sangiovese, Marsanne and Chenin this is your go-to for a hot summer's night!

Just the right amount of fragrance and red-berried juiciness for a delectable light red, and also a smidge of tannin/acid structure to let you know you are still drinking a red wine, albeit chilled, in summer, in your bathers.

Tasting Notes

A new one in the ‘Fusa’ series – a light red, perfect for chilling – that’s in the fridge or on the porch 😉

Tempranillo is the base (50%), and an assortment of red and white varieties including Sangiovese, Marsanne, Chenin and Verdelho making up the remainder.

This Yallingup Tempranillo offers just the right fragrance and red-berried juiciness for a delectable light red, and also provides just a teeny smidge of tannic/acid structure to let you know you are still drinking a red wine, albeit chilled, in summer, in your bathers.

Bright ruby red colour. The nose gives up maraschino cherry, raspberry and musk – some confect here, and a little perfumed talc. Onwards through juicy raspberry, cranberry and pomegranate to Pink Lady apple skins, smoky meats and earth. There’s strawberry and logan/boysenberry too, rounded out with some leafy herb and leather.

The palate follows with the red/blackberry spectrum and dense savoury plum, rhubarb and dark chocolate, introducing lighter characters of Seville orange, white pepper and cardamom spice. Black tea minerality and dusty tannins bring up the finish. An all-rounder.

Drink young and vibrant with or without food.
Organically produced. Vegan Friendly

Tech

Harvest: March 25th, 2021
Handling: Handpicked, destemmed to open bins
Fermentation: Wild ferment for 16 days
Pressing: Tank-pressed to barriques
Maturation: 4 months in oak barriques
Filtration/Fining: None
Bottled: August 2021
Alcohol: 13.3%
Ingredients: Tempranillo grapes (50%), assorted red/white varieties (50%), Sulphur Dioxide
Wine Status: Vegan / Organic (uncertified)
Production: 109 dozen
Vineyard: Fosters Vineyard, Yallingup sub-region (north)
Soil: Sandy, lateritic gravel, well drained
Elevation: Approx. 150m
Planted: 2007

Note: The tech notes display the main component.

2021 ROSSO

Tempranillo/Teroldego

Crowd pleaser! A savoury medium-bodied red wine incorporating a couple of the big-gun red grapes in the Amato Vino quiver. Tempranillo and Teroldego combine here to create the perfect smashable juicy Rosso red..

Juicy ripe red fruits with plenty of flesh on the bones. Tempranillo gives you the sweet, fragrant spice, and a little milky creaminess. Teroldego brings density and moody blackfruits. An addition of Cabernet, Marsanne and Verdelho bring brightness and crunch. Light dances with dark here.

Think Rosso!

Tasting Notes

A savoury medium-bodied red wine from a couple of the big gun red grapes in the Amato Vino quiver, combined here to create the perfect smashable juicy Rosso red..

The base of the wine is formed via Tempranillo (50%) and Teroldego (30%), both from the same patch of dirt in Yallingup, in the north of the region. The remainder is a smattering of other grape varieties including Cabernet Sauvignon, Marsanne, Chenin and Verdelho, for complexity and flesh.

All parcels were naturally fermented separately in open bins prior to pressing, maintained in their own aged oak barriques/hogsheads for 3 months maturation. The components were blended just prior to bottling in August 2021. Unfined, unfiltered.

Juicy ripe red fruits with plenty of flesh on the bones. Tempranillo gives you the sweet, fragrant pepper spice, and a little milky creaminess on the nose. The Teroldego comes over the top with density – dark chocolate, deep blackfruits, steak & mushroom, red pepper and salty blackberry. Light dances with dark here and fragrant leafy basil can sit comfortably with dense briary scrub, earth and meat.

The palate is all ripe blackberry, creamy redcurrants, dark cacao, leather and earth, tomato leaf, with a nice little vanillan thread… and some powdery tannins that will settle in the months following bottling.

Drink young and vibrant with pizza or pasta.
Organically produced. Vegan Friendly

Tech

Harvest: Tempranillo – March 25th, 2021 Teroldego – April 3rd, 2021
Handling: Both handpicked, destemmed to open bins
Fermentation: Tempranillo – wild ferment for 16 days Teroldego – wild ferment for 15 days
Pressing: Tempranillo – tank-pressed to barriques Teroldego – basket pressed to hogsheads
Maturation: Both components maintained in oak for 4 months
Filtration/Fining: None
Bottled: August 2021
Alcohol: 13.9%
Ingredients: Teroldego and Tempranillo grapes, Sulphur Dioxide
Wine Status: Vegan / Organic (uncertified)
Production: 333 dozen
Vineyard: Fosters Vineyard, Yallingup sub-region (north)
Soil: Sandy, lateritic gravel, well drained
Elevation: Approx. 150m
Planted: Both 2007

Note: The tech notes display the main components.

2021 MARSANNE 'LOST ON MARS'

A grower/winemaker collaboration with our friends at Blue Poles Vineyard.

This year we've added a bit of Rocky Road Marsanne to give you more of what you love. All wild-fermented, a portion pressed immediately to barrel while the remainder was whole bunch foot-stomped in amphorae, fermented on skins for a couple of weeks, before pressing to oak.

This partial skin-ferment wine is complex! Cashew, fig, lanolin, honeysuckle and more! Lemon zest and green apple brightness focus the palate and open up to creamy vanilla, with a chewy phenolic edge. Flavours of cinnamon, almond, marzipan and orange blossom. The tight acidity keeps everything in line, yet it slips on smoothly like a favourite pair of Birks.

Shooting for the moon, but let’s fly on to Mars.

Tasting Notes

Skin Contact Marsanne

a grower/winemaker collaboration with our friends at Blue Poles Vineyard.

Hand harvest of one tonne of handpicked Marsanne grapes from Blue Poles Vineyard and a small parcel from the Rocky Road team at McHenry Hohnen, vinified separately.

The whole-bunch Blue Poles portion was footstomped in amphorae before undergoing natural fermentation over 7 days. Transferred to the basket press for final pressing by foot, before bringing the ram down for a gentle squeeze into aged barriques.

The Rocky Road version was destemmed, tank-pressed, and wild-fermented slowly over 4 weeks in stainless steel before transfer to barrique. Golden, cloudy appearance.

On the nose, this partial skin-ferment wine is complex. Initially cashew and fig, lanolin, talc and honeysuckle, custard apple, lemongrass and toasted marshmallow. Savoury herbal notes pierce the sweet fruits, lifted apricot, and a heady mix of ginger spice and jasmine flower. Coastal heath, wild geranium, lemon myrtle – all combine with umami elements of nori and edamame.

Lemon zest and green apple brightness focus the palate front and centre, opening up to creamy vanilla, textured and dense, with a chewy phenolic edge. Flavours of lemon, cinnamon, almond, marzipan, short- bread, cashew, orange blossom. The tight acidity keeps everything in line, yet it slips on smoothly like a favourite pair of Birks.

Shooting for the moon, but let’s fly on to Mars.

Tech

Harvest: Blue Poles – Feb 26th, 2021
Rocky Road – Feb 24th, 2021
Handling: Blue Poles – handpicked, destemmed to amphorae on skins, pigeage
Rocky Road – machine picked, pressed immediately to aged barriques
Fermentation: Blue Poles – wild ferment on skins for 7 days in amphorae, pressed to aged barriques Rocky Road – Wild, barrel ferment for 27 days
Pressing: Blue Poles – footstomped before basket-pressing Rocky Road – tank pressed
Maturation: Both components aged on lees for 4 months in barriques.
Filtration/Fining: None
Bottled: August 2021
Alcohol: 13.7%
Ingredients: Marsanne grapes, Sulphur Dioxide
Wine Status: Vegan / Organic (uncertified)
Production: 99 dozen
Vineyard: Blue Poles Vineyard, Osmington, in the eastern Wallcliffe subregion, and Rocky Road in the south-east corner of Wallcliffe (Cert. Biodynamic)
Soil: Blue Poles – sandy topsoil, lateritic gravel, clay subsoil Rocky Road – Ironstone gravel over clay
Elevation: Both approx. 75m
Planted: Blue Poles – 2001, Rocky Road 1991

2021 SKINNYDIP!

Always a hit!... Is it the wine, is it the label, or is it your secret love of skinnydipping?!

Wild fermented on skins in two portions in amphorae for 3 weeks before basket-pressing to aged oak for 4 months. Super fragrant and packed with loads of Savvy fruit character and a robust savoury backbone.

A textural wine showing lemon sorbet and sweet golden pineapple bathed in lime juice, juniper and anise. Gin & tonic? Savoury and puckery, salty and citrus – refreshing and moreish.

Skinnydip anyone?

Tasting Notes

Skin Contact Sauvignon Blanc

From the cooler eastern edge of the Margaret River region comes our crowd favourite Skinnydip! Two distinct blocks picked on the same day but fermented separately. One portion destemmed and pressed immediately to barrel to begin ferment, the other destemmed to amphorae and fermented naturally on skins for 2 weeks before basket-pressing to aged barriques. Both wines were matured for four months on light lees with regular stirring. Blending took place in July prior to bottling unfined and unfiltered.

Bright golden straw appearance, and showing it’s cloudy side. Punchy aromas of spearmint, lemon myrtle and star anise lead the way, followed by a cornucopia of delight in lemongrass, jasmine tea, Thai mint, jelly baby, crushed coriander/cumin and kaffir lime leaf, and an overarching smell/ feel of salty seaspray. There’s also a little smoky chorizo, and ham & pineapple pizza, for those inclined.

A textural palate showing lemon sorbet and sweet golden pineapple bathed in lime juice, juniper and anise. Gin & tonic anyone? Savoury and puckery, salty and citrus – refreshing and moreish.

Organically produced. Vegan Friendly.

Tech

Harvest: March 3rd, 2021
Handling: House Block – handpicked, destemmed, pressed immediately to aged barriques Top Block – handpicked, destemmed to amphorae on skins
Fermentation: House Block – Wild, barrel ferment for 21 days Top Block – wild ferment on skins for 13 days in amphorae, pressed to aged barriques
Pressing: House Block – tank pressed Top Block – footstomped before basket-pressing
Maturation: Both components aged on lees for 4 months in barriques.
Filtration/Fining: None
Bottled: August 2021
Alcohol: 12.8%
Ingredients: Sauvignon Blanc grapes, Sulphur Dioxide
Wine Status: Vegan / Organic (uncertified)
Production: 125 dozen
Vineyard: Rockfield Estate, Rosa Glen (eastern edge of the Wallcliffe subregion)
Soil: Sandy surface, clay subsoil, with areas of deep gravel
Elevation: 75m
Planted: 1996

2021 SANGIOVESE ROSATO 'PINK MOON'

A switch to Sangiovese from Nebbiolo is a good thing. Now we can make Nebbiolo red again😊. Sangiovese creates a more floral, prettier Rosato base whilst maintaining great acidity and earthy/savoury notes – just how we like it. And we like it....

Pale orange colour. Lifted orange blossom scents, rosewater, cherry, strawberry, fruit tingles and a potpourri of floral scents amongst the savoury woodsmoke, earth and stone. A creamy mouthfeel with a tight acid backbone, the palate is orange rind, strawberries and cream, red berries with a lick of tannin so you know you’ve got a live one on your hands. Or under your feet?

Tasting Notes

A switch to Sangiovese from Nebbiolo is a good thing. Now we can make Nebbiolo red again ;-). Sangiovese provides a more floral, prettier Rosato base without the heavy tannin to deal with. It still holds great acidity and earthy/savoury notes – just how we like it. And we like it.

Just under two tonne of Yallingup Sangiovese was handpicked and immediately crushed and pressed to tank for settling. Fermentation started naturally and ran for 2 weeks before the wine was racked to aged barriques for four months prior to bottling, unfined/unfiltered.

Pale orange colour. Lifted orange blossom scents, rosewater, cherry, strawberry, fruit tingles and a potpourri of floral scents amongst the savoury woodsmoke, earth and stone.

A creamy mouthfeel, yet with a tight acid backbone, the palate delivers orange rind, strawberries and cream, red berries with a lick of tannin so you know you’ve got a live one on your hands. Best with food.

Organically produced. Vegan friendly

Tech

Harvest: March 25th, 2021
Handling: Handpicked, destemmed and tank pressed to stainless steel tank
Fermentation: Wild ferment in tank for 14 days, free run only
Pressing: Tank pressed, fermented and settled, before racking to aged barriques
Maturation: Four months in barrel
Filtration/Fining: None
Bottled: August 2021
Alcohol: 13.7%
Ingredients: Sangiovese grapes, Sulphur Dioxide
Wine Status: Vegan / Organic (uncertified)
Production: 101 dozen
Vineyard: Fosters Vineyard, Yallingup sub-region (north)
Soil: Sandy, lateritic gravel, well drained
Elevation: Approx. 150m
Planted: 2007