Nose
Amarena cherry, raspberries, strawberries, pomegranate enhanced with spices like cloves, subtle white pepper, cumin- and coriander seeds.
Palate
Its calling card is mouthwatering acidity and its fragrance spectrum of red fruit and spices. The perfume of fruit and spices from front to mid palate unfolds in to polished rose petals and structural tannins. This wine is enlightening, there is
an energy behind that pops.
Growing Conditions
A good part of the vintage growing season happens in the prior year.
For vintage 2022, it provided a fantastic vintage. Margaret River’s moderate Mediterranean climate and cool maritime influence gives strong seasonal consistency between vintages and the ability to achieve perfectly ripe fruit.
A wet winter (June to August) and dry months during the summer with little rain kept grapes safe from and provided a natural barrier to disease and heavy yields.
The growing season in spring (September to November) was typically wet and windy.
The cool temperatures and harsh Antarctic winds created vulnerability in vine development which caused delaying shoot growth and flowering dates. Rainfall in October was significant while sunny conditions in early-mid November produced a surge in vine growth and a rapid period of vine flowering. First grape variety to burst was Pinot Grigio followed by Sauvignon Blanc, Vermentino and Sangiovese.
Conditions in summer were warm, dry and sunny throughout January and February, with the welcome arrival of the sea breeze a daily constant.
The yield for both white and red varietals across the region was lower than expected, influenced by warm and very dry conditions, thus lower bunch weights and small berries.
There was a substantial showing of the yellow marri blossom around the vineyard, so local birds showed little interest in the ripening grapes.
The interventions of Mother Nature both help and hinder the year-long vineyard cycle, but overall, the challenges in the vineyard were minimal.
Harvest
Commenced mid-March 2022.
Winemaking
When the Sangiovese grapes were picked, they were promptly crushed. A cool ferment with a Tuscan specific yeast was used for a sweet fruit development and to enhance strong expression of Sangiovese varietal characters. Fermented for a short period on the skins and three days pump-over twice a day to promote structural tannins. Post Svinatura the wine underwent malolactic fermentation in vessel was then filtered, fined then bottled.
Appearance
This Sangiovese has a pale ruby appearance.
Food Pairing
Slightly chilled in an oversized glass, that collects aromas but allows the wine to open - is how we like to drink it. We pair it with charcuterie and light roasted meat.
