Sangiovese sourced from Arezzo (Toscana) – 80 km southeast of Florence. The clone was ‘Sangiovese Grosso’- It’s bigger bunch/berry formation ideal for producing a Rosato not overtly fruity with more savoury nuance.

TECHNICAL
Alcohol
13.0%
Ph/TA
3.2/7.0
Residual sugar
2.5 g/L
VINEYARD

Sangiovese sourced from Arezzo (Toscana) – 80 km southeast of Florence. The clone was ‘Sangiovese Grosso’- It’s bigger bunch/berry formation ideal for producing a Rosato not overtly fruity with more savoury nuance.

Vintage Conditions

The growing season began with cool, wet weather which had some effect on flowering with some mixed fertility. July and August were extremely hot and dry with only a decent rainfall in mid-august which settled the dust only. However early rainfall in September proved to be a saviour for the Sangiovese. Cooler temperatures prevailed with good diurnal variation aiding phenolic ripeness.

WINEMAKING

Fruit was destemmed then crushed only slightly just puncturing the skin then sent to the press. Skin contact would take place for 2-4 hours depending on colour extraction. Pressed to to tank for fermentation. Post ferment 6 months ageing in cement tanks on very fine lees.

TASTING

A pale pink in colour. Quite a distinct Mediterranean nose of fennel and dried herbs/Elderflower. Palate shows classic sour and dark cherry elements and again that savoury Mediterranean nuance. Good weight and texture.

WINE REVIEWS
Sangiovese here, which makes fine rosato. Italians, I feel, generally don’t really take rosato seriously enough, so good to have a few Aussies leading the way. Pale. Dry. Fennel. White cherry. Good balance. Subtle acidity keeps it trim, but doesn’t intrude on its silky pleasures. Fans out nicely on the finish. Soft but controlled. No hard edges. Great drinking. Polished off the bottle over dinner in record time: so that’s a fair recommendation, I guess.
92 Points
Gary Walsh Winefront.com.au