Everybody should enjoy their fruits of labor in some form or another and in my case it’s growing and making wine from Sangiovese grapes. This classic Italian grape is a tough nut to crack, but if you get it right, I believe there is no greater reward. One of the most vigorous of the Italian grape varieties; you have to work extremely hard in the vineyard to keep yields low and canopy open.2011 vintage was cropped at just over five tonnes a hectare which I believe is its optimum with the perfect canopy and the best ripening conditions.The mouth starts to water thinking of all the great dishes that can be had with such a wine - but wait! - I have not got it off the vine and into the winery!!
- NSW - Mudgee
- New South Wales
Winery Tasting Notes
Handpicked on the first of March and then straight into the fermenter. After six hours we drained a portion of free run juice from the fermenter, which gave us a twofold effect; one, it gives us a beautiful Rose and two intensifies all the remaining fruit left ‘on skins.’ I like the fermentation process to be as slow as possible this keeps all the soft flavors intact and allows the wine to in the end give you soft developed tannins.
After fermentation the wine was split into two portions; the majority going into stainless tank and the rest into two year French oak barrels to go thru malolactic fermentation. Why? The portion that remained in stainless keeps its beautiful vibrant fruit flavours of cherry and blueberry while the oak component gives exotic spices of cinnamon and cardamom.
Once the parcels are blended back together, I am now dreaming of more dishes to make and marry with this wine, but I still keep coming back to my favorite pizza margherita - so fresh and fun, just like I had making this wine; enjoy.