This wine is an 80% Vermentino, 20% Sauvignon Blanc blend. The grapes were picked and pressed together and fermented sur lie. The act of fermenting the wine in contact with the lees, or spent yeast cells, gives the wine a fuller, rounder mouthfeel. The alcohol is a very restrained 12.5% abv - Camp says only very warm vintages will go much higher - and a scant 167 cases were made.
The nose offers a good deal of tropical fruit, but not the usual suspects. Guava and a gentle lemon note are joined by a mild sense of lanolin and stones. An extremely earthy aspect layers just underneath. On the palate, there’s a zippy acidity that’s really bracing, and really craving some oysters. Actually make that a plate of grilled calamari and scungilli, if you can find such a delicacy where you are. I’m in L.A., and that request is generally met with "Huh?" Camp suggests seafood fritto misto.