Country: Australia Region: Victoria Vintage: NV
Category: Vermouth Color: Vermouth
Producer: Causes & Cures
"This Viognier-based Vermouth is made at Giant Steps 'by winemakers with a curious sense of spirits'.
""Vermouth has a long and surreal history on the fringes of apothecary, art and medicine"", says Phil Sexton. ""The medieval treatise 'Causes & Cures' recorded the beneficial and restorative powers of all known herbs and spices.""
To make the base wine, biodynamic Viognier grapes were hand picked, whole-bunched pressed and underwent a wild ferment in French puncheons and barriques. The wine was fermented to 14% alcohol.
The botanicals (wormwood, juniper, gentian, bay leaf, cinchona and seville orange) are macerated separately in a fortifying spirit (a distillate of the biodynamic Viognier). The resulting aromatic spirit is then used to fortify the 'mother wine' (or the Viognier) to 17% alcohol.
It is a cracking Vermouth, delicious on its own with ice and a twist of orange or in expertly mixed cocktails."
Product Features: Vegan;Vegetarian
Winemaker: Steve Flamsteed
The grapes used to make the Causes and Cures Vermouth are grown in the Gateway Vineyard in the McLaren Vale. Soils here are composed of red loam. Vines planted using vertical shoot positioning and are farmed with biodynamic practices.
"This craft, small batch vermouth has small and exacting measures of local and imported botanicals, the most influential on the style being wormwood, juniper, gentian, bay leaf, cinchona and seville orange.
The botanicals are macerated separately in the fortifying spirit (a distillate of the mother wine) and the blended aromatic spirit is then used to fortify the mother wine to 17% alcohol. The resulting vermouth is racked, coarse filtered and bottled with only a minimal amount of sulphur."
Crystal clear, straw in colour with an enticing fine and persistent bead. The bouquet displays lifted nuances of ripe lime, butter biscuit and oyster whilst the palate reveals a complex flavour profile, exhibiting characters of honey, nougat, sourdough to
Food Suggestion: A cracking Vermouth, delicious on its own with ice and a twist of orange or in a Yarra martini with Four Pillars gin.
Closure: Stelvin ABV:17% Acidity [g/l]: 7.1