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Main & Cherry 2016 Sangiovese
Macclesfield vineyard, Adelaide Hills
Vines planted 2000
Altitude 360 – 380 metres
Clones – Piccolo and Grosso (H6V9) on own roots
Grown in bright red clay in Macclesfield, from the same vineyard as our Tempranillo, and harvested on 10th April, 2016. A portion (30%) was fermented on skins for 90 days in our large egg-shaped ceramic amphora. The other 70% was tradionally open top fermented, then basket pressed to seasoned French Hogsheads for 10 months of maturation. It was bottled without any fining or filtration.
A fresh, lush style with layers of juicy raspberry, Morello cherry and earthiness. The extended skin contact has resulted in lingering berry flavours that are framed by a lovely savoury tannin structure, beautifully balanced acidity and a silky finish.