Grape Variety: 100% Sangiovese

Vintage 2009

Bud burst occurred mid to late September in 2008 after a third consecutively dry winter where well below average rainfalls were recorded throughout the King Valley. An extremely dry October (less than 5mm of rain was recorded) was followed by above average rainfall in November and December. This promoted shoot growth. Vintage conditions were quite cool except for the week of high temperatures in February. Given the nature of the conditions, most varieties reached physiological and flavour maturity at low potential alcohols. So the 2009 whites will have intense aromas and tight structure and the reds from 2009 will have strong flavours and colour.


Wine Making

This rosé has been made using the ‘saignee’ method from Sangiovese fruit that was hand picked, crushed and left to macerate for 8 – 9 hours. The fruit was selected from the Rutherglen and Heathcote regions. After pressing the juice was then slowly cool fermented at thirteen degrees Celsius so as to retain fruit aromatics and crispness.

Maturation

Matured in: Stainless steel
Fining agent: Skim milk and Isinglass
Filtration: Sterile pad filtration

Tasting Notes

The wine has a beautiful crimson red, blush colour. The nose is intoxicating. There’s wild red berries, cranberries and sweet spices. The nose is also a little earthy with savoury and sweet nuances. The palate is fresh, crisp and zingy, with flavours of strawberries, cherries and red currants.

Technical Informtion

Harvest: 3rd March to 28th March 2009
Bottled: September 2009
Released: November 2009
Average brix: 4°Bx
pH: 3.22
Acid: 6.5 grams/litre
Residual sugar: 2.2 grams/litre
Alcohol: 13.5% vol.