2023 Sangiovese

Grown in Heathcote, low yields and dry grown make for intense richness and flavour. 

Fruit was handpicked and destemmed into 1 tonne ferments. Pump overs twice a day at the beginning of ferment with rack and returns towards the end of ferment. This Sangiovese was left on skins for 30 days before being pressed in our basket press to French hogs heads with 25% new Damy oak. 

Artwork by Bridgette McNab