{"id":3738,"date":"2023-09-11T05:43:13","date_gmt":"2023-09-11T05:43:13","guid":{"rendered":"http:\/\/www.neweravineyards.com.au\/w\/?p=3738"},"modified":"2026-04-01T04:19:46","modified_gmt":"2026-04-01T04:19:46","slug":"sangiovese","status":"publish","type":"post","link":"http:\/\/www.neweravineyards.com.au\/w\/2023\/09\/11\/sangiovese\/","title":{"rendered":"Art Series Sangiovese"},"content":{"rendered":"
\"Good Sangiovese here, embellishing the region's proclivity for sweet cherry fruit with a bristle of briar, a belt of licorice, and a smattering of dried herbs, imparting a welt of savouriness to the spread of tannins that direct the finish. A midweight, delicious, and thoroughly versatile wine.\" Ned Goodwin, 2024 Halliday Companion.<\/div><\/div>
Food Pairing:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>This wine is best served as an aperitif or alternatively would perfectly accompany a variety of Pizza, Pasta and Usso Bucco dishes.<\/div><\/div>
Winemakers Notes:<\/strong>\u00a0 2021 vintage conditions were flawless for the production of cool climate light red varieties in the Adelaide Hills.\u00a0 The 2020\/2021 growing season was the coolest in over ten years, recording no heatwaves and only 9 days over 35 degrees and only one over 40.\u00a0 Over the growing season the average temperature was over 1.2 degrees cooler than the LTA of 17.2 degrees and we had harvest dates more like the 1980\/90.\u00a0\u00a0 This long, even seeming to be dormant growing season ensured the maximum flavour development with little disease pressure experienced in most cooler vintages, this is quite often a problem with Sangiovese as it is a late ripening variety and has thinner skins than other later varieties such as Cabernet Sauvignon.\n\nThe fruit was picked at 14 Baume and sent to be destemmed without crushing, after which it underwent a cold soak for 48 hours prior to being separated into two parcels.\u00a0 Both parcels were sent to small open fermenters with one being inoculated with cultured yeast, while the other parcel was naturally fermented over a longer period of 21 days with hand plunging three times daily.\u00a0 After fermentation was nearly complete, the inoculated parcel was basket pressed straight into French oak hogsheads to retain lifted aromatics and fresh fruits.\u00a0 While the naturally fermented parcel was transfer into tank sealed on skins for about 65 days before being carefully pressed into older French oak, this helps soften out the mid palate while also adding complexity and savoury notes.\u00a0 After aging in oak for 12 months both parcels were blended and bottled without any fining or filtration.<\/div><\/div>
Grape Source:<\/strong> New Era Vineyards (Woodside)<\/div><\/div>
Harvest Date:<\/strong> \u00a0 \u00a0 \u00a0 \u00a0 7th<\/sup> of April 2021\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Bottling Date:<\/strong> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 21st<\/sup> of June 2022<\/div><\/div>
Closure:<\/strong> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 Stelvin \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Drinking Window:\u00a0 \u00a0\u00a0\u00a0 <\/strong>2019 -2035<\/div><\/div>
\u00a0Awards & Accolades:<\/strong><\/h5>\n