Aromas of sour cherries, baked cloves, vanilla, and tea. Velvet-like tannins line the mouth while plush fruit driven by a plummy richness unfold on the palate. An unwinding palate of concentrated flavours and textures is driven by a crisp acidity profile.
Halliday's Wine Companion - 93 Points
Huon Hooke, The Real Review - 4/5 stars
The best word to describe my Sangiovese is 'pure'. Expressing everything the varietal is best known for is what I strive to achieve during the production process. I don't worry about the pale ruby colour in the glass, but focus my efforts on lifting the perfume whilst creating a softness across the drinker’s palate. Cherries, spices, and roses are my signature traits in this wine.
I use only the best barriques for this wine as we need to get the most out of the 12 month maturation period. Once it’s done in barrel, I bottle it and leave it for 12 more months. I'm not rushed, instead, I'm focused on making the purest expression of new world Sangiovese on the market.
A wonderful example of the classic Italian grape varietal being cultivated in Australia's high country. The fruit for this wine is sourced from a boutique grape grower who's located in the King Valley's sub-region of Chestunt. The vines are planted to the clones M6 and M7, which are recognised for aromatic complexity and supple tannins.
To recognize the region where he produces most of his wines, Eddie McDougall decided the most suitable logo for his wines made there would be a gold foil crown. Eddie is not claiming to be the king but he wants the world to know something about the prestige of the region where his wines hail from. Being proud of King Valley, and excited by its Italian heritage, Eddie continues to source grapes from top growers in the region in order to produce wines that are genuinely approachable and definitive of the region’s varietals.
Grape Variety: 100% Sangiovese
Appellation: King Valley
Soil: Clay and granite
Vinification: Destemmed, fermented in stainless steel fermenters with a cultured yeast strain at 22-25¬∞C for 10-14 days. Pressed to barrels for malolactic fermentation. No fining and sterile filtration prior to bottling.
Ageing/Maturation: 12 months in French barriques
Cellar Potential: 5 years
Service: Serve at 16¬∞C
Size of the Vineyard: 5 acres
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