Estate Sangiovese

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ESTATE Sangiovese

A new approach to production has seen this wine tucked away in 2800l foudre for 22 months. A timeless method for this variety that allows it to progress slowly without gathering layers of oak. A spice laden wine, juniper and black tea, cherry, a quite tight palate that has layers on fine tannin and persistent acid. Quite reserved at this stage. Built to cellar for 10-15 years as an estimate.

Italian food surprisingly seems to work, affettati, salume, pizza, hard cheese, had it with braised duck and hand -cut pasta with just a hint of orange zest, and that was terrific.

CELLAR 10 years


VARIETIES  Sangiovese

VINEYARD  Our estate, naturally farmed

VINE AGE   Almost 20 years

SOIL Duplex, decomposed granite, red loamy clay, parna 

SLOPE  Mostly northerly, gentle

VINTAGE NOTES  WA warm year, very good flowering and quite dry, a little wet at the end

WINEMAKING NOTES  Processed as whole berries, so no pumps used, a natural ferment that wasn't messed around with too much and then left on-skins for six months. matured in a Francois Foudrer 2800l barrel. 

ANALYSIS  pH3.76 TA5.8g/l, FSO2 22ppm

PRODUCTION 310 dozen