100% Sangiovese from the Moppity vineyard outside Young in the Hilltops, NSW. The vineyard was first planted in 1973 and sits at 600 metres, higher than 99% of Australia’s vineyards. Its shallow, gravelly granite soils make the vines work hard, keeping yields low and flavours concentrated. The vineyard is farmed sustainably.
A hands-off, wild fermented Sangiovese. Destemmed whole berries went into an open-top stainless fermenter and fermented with native yeasts, spending 12 days on skins to draw out colour and fine tannin before pressing. It was partially matured in old oak, with 43% of the blend in seasoned puncheons and barriques for six months and the rest in stainless steel, so the fruit stays front and centre. Bottled unfined and unfiltered.
Sour cherry, red plum and dried herbs sit over firm, fine-grained tannins.
A light-medium bodied and aromatic, minimal intervention red made for pizza, pasta and long lunches.
100% Sangiovese from the Moppity vineyard outside Young in the Hilltops, NSW. The vineyard was first planted in 1973 and sits at 600 metres, higher than 99% of Australia’s vineyards. Its shallow, gravelly granite soils make the vines work hard, keeping yields low and flavours concentrated. The vineyard is farmed sustainably.
A hands-off, wild fermented Sangiovese. Destemmed whole berries went into an open-top stainless fermenter and fermented with native yeasts, spending 12 days on skins to draw out colour and fine tannin before pressing. It was partially matured in old oak, with 43% of the blend in seasoned puncheons and barriques for six months and the rest in stainless steel, so the fruit stays front and centre. Bottled unfined and unfiltered.
Sour cherry, red plum and dried herbs sit over firm, fine-grained tannins.
A light-medium bodied and aromatic, minimal intervention red made for pizza, pasta and long lunches.
