Maidenii
Maidenii
AboutMaidenii
Maidenii is the Australian vermouth project of Melbourne bartender Shaun Byrne and Burgundian-born winemaker Gilles Lapalus. Lapalus moved to Australia in 2001 to manage biodynamic viticulture and winemaking at Sutton Grange, and began experimenting with botanicals a decade later. The name honours botanist Joseph Maiden and his work championing eucalyptus and acacia.
The vermouths combine wine and wormwood with Australian botanicals, including strawberry gum, wattle seed, river mint, sea parsley and native citrus. Different styles use Viognier, Syrah, Cabernet Sauvignon or rosé as their base wine.
Maidenii Dry Vermouth
Australian Fortified
Apricot and bright citrus open an aromatic nose, followed by cinnamon, anise and a distinctly savoury herbal line. Strawberry gum, river mint, sea parsley and lime leaf bring a vivid Australian botanical character, while wormwood and gentian supply clean bitterness. The palate is dry, floral and fresh, with restrained fruit and a crisp finish. Serve lightly chilled on its own, over ice with tonic, or use it to give a Martini extra aromatic detail.