Tried to pair this one back slightly on the tannin front this year…didn’t work. Sangio can’t change it tannins stripes is the old adage apparently. Picking fruit nice and early, fruit was desteamed and separated into two separate ferments. One to be pressed at 8 baume, the other at 3. Idea was limit exposure to seeds and extraction and let the fruit shine through. Wasn’t meant to be, ferment still threw those beautiful dusty tannins but did accomplish the addition fruit spectrum we were after.
Single vineyard 24 year old Sangiovese vines from Langhorne Creek, another cracker year from the Horn. Bag pressed off to natural French hog heads for barrel fermentation. Racked off lees, rested for 6 months and bottled unfined, unfileter with inimal sulphur added on bottling.
Cherry spice, dusty dry tannins, perfume 'a la Dario the Mad Butcher'... serve chilled if required...
Food? at times not needed, but think tuesday night pizza, wednesday penne parma rosa.
Drink now, will age, never enough left to asses however.