Description / Reviews
"100% destemmed open topped fermentation for three weeks before closing the tank and leaving on skins for an extra three weeks. Pressed to a combination of hogsheads, terracotta and foudre for 8 months.
Gareth spent a few weeks over in Tuscany this year and has returned an inspired man. Concrete and foudres on the brain. He has some now lol. We clearly have great vineyards in the Adelaide Hills and these Sangiovese vineyards are now coming on 30 years of age. They have altitude (400m +) and great soils of sandstone, quartz and clay and with the Hills being slightly cooler than surrounding regions, we can make wines of delicacy and perfume – pretty much things that Sangiovese has traditionally not been made to be in Australia. But here is to a new chapter. Fruit from Charleston, Gumeracha and Kersbrook, destemmed and left on skins for between 2 weeks and 4 months. Pressed to a mixture of 2500L foudre, terracotta eggs and 500L puncheons until December 2025 and then bottled unfiltered a month later. Yum city." - Winemaker Notes
