VANDAL
Marlborough
Gonzo Militia
Southern Valleys, Marlborough
Chardonnay, Pinot Gris, Viognier,
Pinot Noir, Syrah, Riesling, Tempranillo
Wow! Skin-contact with both white and red grapes, a true field blend. Wild, spontaneous yeast fermentation in wood, and 7 strange bedfellows. This highlights the abandonment of the Vandal project and the willingness to just explore and have fun with it. A flavor combination that cannot be matched, this is anything but ordinary. Think tropical and stone fruits, exotic spices, herbal tea, and an irresistible freshness.
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The production is lo-fi, or minimal intervention, but that does not mean the wine lacks identity and individuality. Harvested and pressed on the same day. 50% skin contact for 24 hours. Fermented with spontaneous wild yeasts in seasoned French barrels and aged in barrel for 6 months. Full malolactic conversion, unfined and unfiltered, and only 350 cases are made!
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Gonzo Resistance
Southern Valleys, Marlborough
Sauvignon Blanc, fermented with oysters
Resisting the status quo of NZ, this wine showcases a natural, against-the-grain style of Sauvignon Blanc. The aromatic profile is distinct with less fruitiness and a proper reductive minerality. Savory, herbaceous mineral notes come through on a wide palate with stone fruits, citrus, and spice. Malolactic fermentation is completed in barrel and balances the intense acidity of the region with a lingering finish that delivers ample briny minerality.
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The fruit is sourced from older, own-rooted vines grown on stony soils in the Southern Valleys sub region. The experimental Vandal project was started by three friends looking to express the terroir of NZ with more freedom and fun. Spontaneous wild yeast fermentation with natural wine techniques are employed to create a wine with distinctive character. With this cuvee they had baked oysters in mind.
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Gonzo Combat Rouge
Southern Valleys, Marlborough
50% Pinot Noir, 35% Cabernet Franc, 15% Viognier
A carefree style, best enjoyed with a good chill and good friends! Striving for drinkability and freshness, the Combat Rouge is created with carbonic fermentation which softens tannins and accentuates aromatics and fruit. Very expressive with primary berry fruits layered with savory herbal notes on the nose. The palate is supple and juicy, finishing with a fine tannin profile.
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Two of the three friends behind the Vandal side project must remain anonymous because of promotional conflicts with their day jobs as prominent winemakers. Under the radar, they make this uniquely kiwi cuvee with a nod to both Beaujolais and the Northern Rhone of France. A blend of whole cluster grapes, both white and red, are allowed to spontaneously ferment with the native yeast in a sealed container.
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