Pale,vivid colour, purple and not do much red. Lightness on the palate, but its fresh, lively bright and piquant. Sweet and sour cherry, raspberry, plum, violets, Chinese five spice, cranberry and vanilla. Lovely feel, that oscillates between slippery and firm. Great for drinking and thinking. 20/6/20
Fascinating, as the wine at first sniff and sip seems quite classical, but it has a sour note, from early picking, and that trademark soft, slippery palate from the whole bunch and extended skin maceration. It means the skin tannin’s there, but its softer, longer and drawn out along the palate, rather than the usual stiffness you would expect. Red cherry, cranberry, vanilla cola and a touch of tobacco. The fruit has a wonderful sweet and sour profile, which makes me wonder if there was more than one picking, one earl, the other later. A totally original Sangiovese, but entirely varietal. Great, intuitive winemaking.
70% of fruit from Tumblong Hills in the Gundagai region. 30% of fruit from Our vineyards on Mallaluka property from the Yass Plains within the Canberra District. Natural yeast fermentation with 20% whole bunch (gives some stemmy spice). Extended skin maceration for at least 20 days (this helps mellow the astringency and also allows the fermentation gases to escape before putting it in barrel) .Then pressed into seasoned and neutral French oak hogsheads and barriques to age for 10 months. No fining or filtration and only minimal use of preservative (sulphur dioxide) added as PMS before bottling.