Sangiovese (MAT7 clone) from the Willoughby bridge vineyard in Colbinabbin, Victoria. Hand harvested in late February - 20% whole bunch and the remainder destemmed to stainless steel for wild ferment. To capture freshness a portion of the wine was bled (saignee) to old puncheons for ferment and raised on fine lees for 6 months. 75 cases produced.
Red frogs and lots of ‘em! There’s a ginger note which was perplexing at crush that’s found it’ s groove in the finished wine. Classic Sangiovese herbs, and tomato leaf gives the wine some mid palate weight. It’s a rich rosé style, an experiment of sorts. This was a fun wine to make and it drinks fun. We hope you enjoy it as much as we do!
Sangiovese (MAT7 clone) from the Willoughby bridge vineyard in Colbinabbin, Victoria. Hand harvested in late February - 20% whole bunch and the remainder destemmed to stainless steel for wild ferment. To capture freshness a portion of the wine was bled (saignee) to old puncheons for ferment and raised on fine lees for 6 months. 75 cases produced.
Red frogs and lots of ‘em! There’s a ginger note which was perplexing at crush that’s found it’ s groove in the finished wine. Classic Sangiovese herbs, and tomato leaf gives the wine some mid palate weight. It’s a rich rosé style, an experiment of sorts. This was a fun wine to make and it drinks fun. We hope you enjoy it as much as we do!