'Grapes grown at Killara Estate on grey-brown sandy loam soil in Seville East, upper Yarra Valley. The fruit was destemmed and cold soaked for a couple of days prior to alcoholic fermentation. Two weeks of maceration, hand plunged twice a day. Pressed into seasoned French oak barrels to undergo malolactic fermentation and aged for 10 months. Bottled without filtering or fining.'
Sangiovese's popularity in the vineyards of the
Yarra Valley is well and truly on the rise and this wine is a nice indicator of what to expect.
Prominent notes of black cherry, ripe raspberry, plum and strawberry lead over herbs and
pepper. The palate is overly savoury and sour at the outset although the fruit comes back to play after some air and becomes more rounded. This
Sangiovese lends itself well to food pairing, such as with pasta or even cheese, and l'd recommend decanting it, even at its tender age.
No fining or filtration has been used, ensuring the fruit’s integrity and character has not been compromised. This wine shows intense flavours of ripe plum, cherries and forest berries, along with earthy notes, providing great depth, elegance and complexity.
Viticulture: grapes are grown on duplex clay soils at Killara Estate, in the Upper Yarra Valley wine region.
Winemaking: dstemmed, hand plunged twice a day. 14 days of maceration until sugar dry. Pressed to netrual French oak barrels. Aged for 12 months.
Bottled unfined and unfiltered.
