Winemaker Steve Flamsteed, who makes a semi-dry white vermouth and a new semi-dry red (not released in time for our photo) under the Causes & Cures label at Giant Steps winery in the Yarra Valley, explains what goes into making this mysterious drink.
Biodynamically grown grapes (viognier for the white, sangiovese for the red) are hand-picked, whole-bunch pressed and undergo a wild ferment to produce a wine at 14 per cent alcohol. Botanicals such as wormwood (the crucial ingredient, Wermut in German, that gives vermouth its name), orris root, gentian and saffron are macerated in spirit distilled from the base wine. This sweetened, aromatised spirit is then blended with the wine to fortify it and produce vermouth with a strength of 17 per cent alcohol.
Link to the full article, below: