Dry Land Sangiovese Cabernet Sauvignon 2016

Made in the classic style using traditional techniques of open fermentation, hand plunging and gentle pressing, our 2016 Sangiovese has been cold soaked before being matured in French oak hogsheads for 22 months. To balance the palate, our winemaker has blended this wine with 10% Dry Land Cabernet Sauvignon. Profile | Savoury, earthy, sour cherries, subtle spiced blackberry, balanced acidity.

V16 // Silver Medal @ 2018 RASQ Mediterranean Challenge, Silver Medal @ 2018 Australian Small Winemakers Show.

As Winemaker Justin Ardill says, ‘great wines are made in the vineyard’. He works with viticulturalist Rob Smyth to ensure the estate vineyards are expertly managed to ensure optimum fruit quality and yields. The vineyards are also dry grown meaning they rely on natural rainfall and are non-irrigated producing very low yields of rich, concentrated fruit. Each parcel produces regionally distinct wines showcasing the terroir of the vineyards and region. Winemaker Justin continues to use traditional winemaking techniques of hand picking, open fermentation, hand plunging, basket pressing and oak barrel maturation which allow the quality terroir to truly shine.