Sangiovese is a classic Italian variety. It is not an easy grape to grow well, being demanding of site, clonal selection and crop level. The Pyrenees region of Western Victoria has the specific climatic and geographical conditions necessary for this variety to succeed.
Region: Pyrenees 100%
Composition: Sangiovese 94%, Merlot 6%
Harvest date: 3 April
The 2012 season was generally mild and trouble-free. Good rains through 2011 provided sufficient sub-soil moisture for rapid spring growth and some late rain in February gave the grapes the moisture they needed to ripen successfully.
To ensure sufficient body and extract in the finished wine it is important to wait until Sangiovese is fully ripe before picking. The natural vigour of Sangiovese can lead to large and plentiful bunches with consequent uneven ripening but our strict crop control ensured moderate yield and good ripeness levels. Winemaking takes place in small open fermenters with pressing after ten days on skins. A combination of tank and barrel maturation is used to retain freshness while adding structure.
Alcohol: 13.5% pH:3.44 T/A: 6.8 g/l
Garnet-red with considerable depth. Savoury cherry, plum and dried herb.aromas, characteristic of the variety. Partial maturation in old oak has added a layer of complexity without overt oaky influence. The palate is medium-bodied with a rich and generous smoothness. Morello cherry, plum and some subtle strawberry hints fill out the mid-palate. The finish continues the earthy theme, with a pleasing softness that lingers on the palate. Richer and smoother than many other antipodean examples of this variety.
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