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.
Gonzo Militia 2022
Field blend of Chardonnay, Pinot Gris, Viognier, Pinot Noir, Syrah, Riesling, Tempranillo and Malbec
All fruit sourced a unique single vineyard in the Southern Valleys of Marlborough. All varieties were harvested on the same day. Fruit was destemmed and remained on skins for 24 hours. Spontaneous co-fermentation in seasoned French oak barrels 100% malo lactic fermentation. 6 months aging on full yeast lees. Put to bottle un-fined and unfiltered. Alc 12.5% | total acidity 5.5 g/l, residual sugar <1.0 g/l, dry extract 27 g/l
Gonzo Resistance 2022
Sauvignon Blanc sourced from own-rooted, 35 year old vines from a single vineyard in the Southern Valleys of Marlborough. Juices were fer-mented spontaneously with full solids in seasoned 300L French oak then left in barrels for 6 months on their yeast lees to build flesh and body. 100% malo-lactic fermentation. Put to bottle un-fined and unfiltered. Alc 12.0% | total acidity 5.5 g/l residual sugar 1.0 g/l | dry extract 26 g/l
Gonzo Combat Rouge 2022
Blend of Pinot Noir Viognier and Cabernet Franc.
Inter-regional blend. Pinot noir and Viognier sourced from a site in the Southern Valleys Marlborough with the Cab Franc being soured from a site in the Hawkes Bay. 70% whole cluster, spontaneous carbonic fermentation. No pump over or plunging. 6 months aging in seasoned French oak barrels. Put to bottle un-fined and unfiltered. Alc 12.5% | total acidity 5 g/l residual sugar 0.2 g/l | dry extract 26 g/l
Pet Bat 2022
Muscat 30% and Chardonnay 70%.
Hand harvest fruit was sourced from a 30 year old single vineyard in the Southern Valleys of Marlborough. Grapes were gently pressed and co-fermented ‘wild’ in seasoned French barriques at ambient temperatures with high solids. At roughly 10 g/l residual sugar the wine was bottled to capture natural efferves-cence. Harmless yeast sediment remains in the bottle as a consequence. Alc 12.5% | total acidity 6.5 g/l residual sugar <0.1 g/l | dry extract 20 g/l