The Montepulciano was picked on the 5th April 2016. Crushed and destemmed to an open fermenter, seeded with Melody yeast (Saccharomyces cerevisiae/Kluyveromyces thermotolerans/ Tdelbrueckii). Temperatures were allowed to reach 28C with header boards used and minimal pump overs performed. After 10 days on skins the fruit was basket pressed and transferred into 12% new French oak (1 x Berger Hhd) with the balance into 3 – 6 year old French oak hogsheads to undergo malo-lactic fermentation. After malo-lactic fermentation SO2 was added to the barrels, the wine was then left on lees to mature for 3 months before racking, the wine was then transferred back to the same oak and matured for another 15 months. No fining was used and only a coarse filtration was used prior to bottling.
Bright crimson colour leads to aromas that bound from the glass, sweet red black berries and cream dominate with a complex savoury note that seems to appear in this variety no matter what we do. Palate is enjoyable mix of sweet fruit, firm tannin and minerality that delights the tongue with the natural acidity assisting with length.
Alc/vol 12.95 %
Medals & Awards
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