2023 Sangiovese

Red cherries, rain on a dusty creek bed in the middle of summer, and fine persistent tannins.

Vineyard:
Grown by Lucy and Gerard over in Colbinabbin, they have absolutely nailed the viticulture at their property. It's refreshing to see younger growers at the apex of viticulture in Central Victoria. Their new vineyard is set up incredibly well, and has come out of the blocks with a bang. We are super excited to work with their fruit, and the resulting wine speaks for it self.

Winemaking:
Destemmed, with very little crushing. Fermented as whole berries in open top fermenter. Plunged once daily, and on skins for approx 20 days. Left on skins for a further ten days post ferment. Pressed to stainless steel to finish ferment, and then racked to a large puncheons, for elevage.