48% Vermentino, 20% Black Frontignac, 15% Semillon, 8% Sauvignon Blanc, 8% Savagnin Rose Aromatique & 1% Pinot Gris
Mike Bennie, The Wine Front
"One of the most exciting Australian producer's ranges to cross my desk in the last 12 months."
Max Allen, Gourmet Traveller Aus
"Andrew Hoadley of La Violetta, for example, one of the most influential of the new-wave producers, makes exceptional wines such as a riesling, a shiraz and a cabernet-malbec blend that are quirky enough to satisfy the hipster somms but classic enough to please anyone."
Winery notes (2017 Vintage)
"An aromatic, elegant skin contact wine, sourced from sites in Ferguson Valley and Frankland River. Time on skins ranges from around 5-6 days with the Semillon, Sauvignon and Vermentino parcels to several months with the whole bunch co-ferment of Black Frontignac, Savagnin Rose and Pinot Gris. Everything was basket pressed by hand, contributing a natural fining of the juices through gentle oxidation. The varietal breakdown is: 48% Vermentino, 20% Black Frontignac, 15% Semillon, 8% Sauvignon, 8% Savagnin Rose Aromatique, 1% Pinot Gris. Unfined, but sulphur dioxide was added just before bottling.
Pale, copper hued. Aromatically: spicy grapefruit pith, rosewater; a mesh of citrus, herbs and subliminal white musk exotica. The palate has pleasing slip and texture derived from extended skin contact and fermentation in old oak with solids; layers of delight, freshness and aromatic complexity abound."
92/100 Mike Bennie, The Wine Front, January 2018 (2017 Vintage)
"As is the way of Andrew Hoadley and La Violetta, there’s a quixotic feel to this wine. A blend of vermentino, black frontignac, semillon, sauvignon blanc, savagnin rose aromatique, a touch of pinot gris, I think. Phew! The resulting wine is not quite white as there is some extended skin maceration, but wholly interesting and delicious. From various plots of vines scattered in the south of Western Australia. Best to just dive in.
There’s a frivolous feel to the wine, scattered perfume of stone fruit with squirts of green pear, sweet jasmine, halva, green herbs and something red berry fruity too. Jangly and jolly in the palate, some slickness to texture, good length of flavour with a kind of ‘modern-classical symphonic’ feel (let’s go with Iannis Xenakis, though I’ve just been listening to Alice Coltrane’s ‘Rite Of Spring’ too), all angles and yet smooth, wild edged in spice and fruit flavours yet an underlying calm of fresh acidity. The bottom line is its refreshing, a talking point, clever, fun. Like."