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2022 Sangiovese, Beechworth
The 2022 Sangiovese is 95% Sangiovese. 5% Colorino. A portion of the grapes were de-stemmed to stain whole berries, while the balance were crushed. Fermentation took place in a mixture of stainless steel and oak vats using indigenous yeasts with the wine remaining on skins for a total of 28 days prior to pressing. The wine was then matured in predominately Italian-coopered large casks.
The 2022 Sangiovese is a medium bodied wine, savoury and textural, with a beautiful line of fine-grained tannins and acidity running through the palate. The wine delivers enticing aromas of sour cherry and plum, with nuances of dried herb.
The Vintage: Growing season conditions varied considerably. Early season temperatures were mild, followed by a deluge of over 150mm of rain in early December, and another 40mm in late December. This provided considerable soil moisture reserves for the hot January which followed. A fortnight of days above 30 degrees from mid to late January were trying, but February temperatures declined and fruit was harvested in mid-February without delay.
The Inspiration: incorporating a small portion of Colorino, and old Tuscan variety traditionally used in the production of Chianti, this wine was created to capture the essence of that style. The wine was made for immediate enjoyment, but like Chianti Classico, can be aged for a number of years to create greater complexity.
Includes 5% colorino, an old Chianti variety. The wine spent 28 days on skins, then matured in Italian-coopered large casks. Bright, clear crimson colour; it has a delicious sour cherry, raspberry and black pepper blend, the palate harmonious, juicy, and as fresh as a daisy - 96 points."
- James Halliday, for The Australian.
This mid-weighted sangiovese is so good, I can't believe it isn't from somewhere Etruscan and far away. A dollop of colorino in the mix. There are loads of Italians in these sub-alpine parts.The vibe was always there. The clones, however, were not. Until recently. Succulent red cherry, ume, dried thyme and dill, or at least something cool and refreshing, glossing the pushy finish. A framework of gently edgy tannins, chalky and refined. The acidity, frisky and juicy. Lovely drinking for the earlier to mid-term. Screw cap - 93 points."
- Ned Goodwin for James Suckling.