Margaret River WA
The fruit comes from the sub-region of Carbanup in Margaret River, with the sites being relatively flat and warm with fertile, red sandy soils. The grapes were harvested between 16th and 28th April. The Sangiovese fruit was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using as always solely indigenous yeasts. After fermentation it was matured for three months on gross lees to add additional texture. The nebbiolo fruit was hand-picked and, after chilling, whole bunch-pressed directly to old oak for fermentation.
This took close to six weeks, after which the wine received a further four weeks’ maturation in barrel. At this stage the final blend between Sangiovese and Nebbiolo was decided and the wine was emptied from barrel/tank, settled, filtered, sulphured and bottled on 3rd August.