|Specified Vineyard||Stockwell Piccolo clone on ironstone and terra rosa over limestone.|
|Trellis System||Single wire|
|Age of Vines||16 years|
|Yield per Vine||3 kg / 2.5 ton per acre|
|Oak Treatment||Seasoned French Siruge 225lt oak for 24 months|
|Total Production||7,000 bottles|
|Vintage||Good winter rains and average fruit set was a sign of a low cropping vintage. Early summer months between December and January was dry, mild to very warm conditions with welcoming rains during February helped freshen things up leading into late March harvest to produce a beautifully complex and generous sangiovese. Our best effort Sangiovese under this label.
Packed with Sangiovese high fragrances of cherry, dried fig, mulberries & provincial herbs. The flavours flow on from the aromatics which are full, delicious and savoury with a lovely juicy, bright refreshing palate and supple ripe tannin lift with oak in minor. A lovely food table wine.
|Wine Making||Made via a mixture of whole berry and 30% whole bunch wild yeast ferment in small open top fermenters, soft pump overs, basket pressed and bottled unfiltered.|
Mike Bennie – November 2016
What a stellar release this is and winemaker Dom Torzi seems to rarely put a foot wrong.
It has that ‘authentic’ feel in sour cherry, herb and spice scents, and the palate ripples with amaro-like tang over fine, sandy tannins with a core of molten cherry fruit.
It’s a wine for contemplation, but drinkability is immense, too.
Indaily – Philip White – Sept 2016
Sharpened up with a hint of anise and a touch of a peaty kitchen stove and musky confection. It’s a magic drink. After all that conjuring and masque it just seems to slither away down the mouth in a quick wriggling taper and it’s gone. Boo-hoo-hoo. But there’s a dark nebbia of tannin hovering there, and you think again and there’s really appetising acid there in the most slender form, and then fresh raspberries and even pomegranate juice slink outta the dark …
The Wine Front – Gary Walsh – Aug 2016
Chocolate strawberry creams!, dusty cedar wood, coffee and cherry, clutch of dried herbs and peppermint. Perhaps a wee bit volatile, but it doesn’t worry me. It’s medium bodied, spicy and savoury, with a burst of acidity and more of that strawberry/cherry/chocolate thing going on. Tannin falls to grainy and textured, and there’s an almost sappy aftertaste that’s altogether interesting.
It’s a good characterful drink for sure.