The Sangiovese is back in stock – huzzah – it’s been a long 18-month wait for this release, and we can tell you, it does not disappoint. Bryan gets visibly excited when talking about this wine, he pioneered the variety in the region, and it is certainly a benchmark.
Sourced from six vineyards in the Hilltops and Canberra regions. The Hilltops fruit gives depth, roundness, texture and weight, while the Canberra sites (at higher elevation) contribute the varietal character. 2021 was whole berry fermented and spent three weeks on skins. Gentle hand plunging then pressed and racked to four-year-old puncheons and some larger older oak. Minimal exposure to oxygen is employed and low sulphur additions only. Bryan recommends woodfired pizzas.