One sunny day, whilst having a couple of beerzies, three Marlborough based winemakers decided to collaborate and make wines together under a single brand… Vandal
This "side project" gives each member scope to make wines they would not normally have the opportunity to put to bottle. They could be considered a bit weird in a more conventional sense,that said, the core of the Vandal ethos is ensuring wines are smashable so don't freak out just yet.
Winery notes (2019 Vintage)
"Hand Harvested Sauvignon Blanc from two vineyards in the Southern Valleys of Marlborough. Whole bunch fermentation in original picking bins. Pressed off mid ferment and finished in old French barrels. Fermented with fresh New Zealand Bluff Oysters. 6 months aging on full yeast lees. Small batch pressed with oysters. Unfined and unfiltered."
Reviews for the 2018 vintage below…
93/100 Jamie Goode, August 2019 (2018 Vintage)
"This is a whole-bunch carbonic fermentation. The fruit was wrapped up in a fermenter for two weeks and fermentation finished after pressing in a barrel. The Vandals chucked a dozen oysters into the ferment for good measure. Aromatic and slightly cloudy with lovely textured, grainy citrus and pear fruit. There’s freshness and brightness here and a bit of grapefruit and lemon pith, as well as lemongrass and fennel. The oysters clearly hold this all together."