Tasting Notes: Sangiovese grapes are common in Tuscany and are the main variety used for the production of Chianti wines. Sangiovese flavours and aromas are strong in fruit characteristics, especially tart cherries and display intense floral notes. The bouquet of this wine exhibits complex cherry, plum, strawberry and floral characters with red berry fruit flavours on the palate, finishing with a balanced savoury finish.
Food Matches: This wine is best served as an aperitif or alternatively would perfectly accompany a variety of Pizza, Pasta and Usso Bucco dishes.
Harvest Date: 31st of March 2015
Alcohol Vol: 13.8%
Bottling Date: August 2016
Drinking Window: 2016 -2035
Awards & Accolades:
- Silver Medal at the Adelaide Hills Wine Show 2016.
- 92 points Mike Bennie WBM July/August 2018
Absolutely flawless weather conditions during the 2015 growing season with slightly higher average temperatures during the months of January and February continued into March to produce some of the best ripening conditions for the last decade. The grapes for this wine were picked at 14 Baume and underwent a cold soak for 48 hours prior to being destemmed without crushing and fermented in two open fermenters. One fermenter was sulphured and inoculated with cultured yeast while the other was naturally fermented for 21 days. After fermentation was complete both parcels were combined and Basket Pressed into French oak hogsheads where the wine was aged for 15 months.