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2018 Sangiovese


A warm to hot year ensured good ripening and a moderate crop.  Second year with all four clones in play, with the “MATs” adding intensity to the nose and elegance to the palate.  Ripe sour cherry characters on the nose, the plate is fresh and juicy with savoury characters, firm tannins and lively acidity.

ENJOY IT WITH             

Food friendly score of amazing.  Light enough to have with a salad, powerful enough to have with a steak.  Intensity grows with each sip.  Pizza and pasta are naturals, but also duck and chicken, or maybe Italian sausages with lentils.  We often have a Sangio when we’re eating out as it’s so flexible to differing meal choices.

CELLARING                  

Enjoy now, or keep sampling over the next 5-8 years.

More Information

We love Sangiovese, and so do a growing number of our customers.  The great wine of Tuscany has found a new home in Murrumbateman.  No longer an “emerging variety” - our first plantings were in 2001 so we’re now many vintages in.  Medium bodied, savoury, tart cherry, tight structure with fine tannins and lively acidity.  Gosh, I feel like a glass now…

GROWING                   

Estate grown.  Clay loam over shale, east facing slopes.  Prolific fruit setter, needs bunch thinning and careful canopy management.  Four clones now in production – Brunello, Grosso, MAT6 and MAT7.  Ripens slowly, taking full advantage of the Canberra District’s long, cool ripening period. 

MAKING                      

Multiple wild ferments of individual clones in open vats with 15% whole bunches and hand plunging for gentle extraction.  Elevage in French and Hungarian barriques for 10 months.  Clones selected and blended before bottling, polish filtered, minimal sulphur dioxide.

RECENT REVIEWS         

2015 Vintage – Bronze, 2016 Australian Cool Climate Wine Show

2017 Vintage – Bronze, 2018 Canberra and Region Wine Show