The harmonious bouquet is fragrant with fresh raspberry, cherry and delicate satsuma plums.
Suggestions of spice, florals and tobacco contribute to the complexity.
The medium‐weight palate has a sweet, salivating intensity – the characteristic cherry pip
and spice flavours of the Sangiovese with its fine powdery tannins providing a foil to the
Cabernet’s structure and more opulent black fruit flavours. The oak is beautifully integrated
delivering a toasty, vanilla char that is reminiscent of the finest Italian leather.
The dry and warm conditions of spring provided perfect conditions for flowering and fruit set.
The dry spell that continued for the entire summer tempered vine growth and enhanced
ripening. A hot start to March allowed for full ripeness in whites. The cooling conditions of
early April slowed the red harvest marginally and significant rains following in mid‐April
brought vintage to a close. Another protracted vintage, yet the long dry ripening conditions
of summer set the stage early for the achievement of full ripeness in most vineyards.
All the individual vineyards that contribute to the Sangiovese Cabernet are vinified
separately. After fermentation on skins the malolactic fermentation is conducted in tank prior
to barrel maturation. Maturation occurs in a mix of new and old barriques, French and
Eastern European in origin, for a period of 17 months. Bottling occurs in August of the
following year post vintage and release is 4 to 6 months after bottling.
Pale red, clear & bright.
Friday night is homemade pizza night – wood‐fired and tomato based
with bocconcini, prosciutto and rocket.