2021 New Era Art Series Sangiovese

2021 vintage conditions were flawless for the production of cool climate light red varieties in the Adelaide Hills.  The 2020/2021 growing season was the coolest in over ten years, recording no heatwaves and only 9 days over 35 degrees and only one over 40.  Over the growing season, the average temperature was over 1.2 degrees cooler than the LTA of 17.2 degrees and we had harvest dates more like the 1980/90.   This long, even seeming to be dormant growing season ensured the maximum flavour development with little disease pressure experienced in most cooler vintages, this is quite often a problem with Sangiovese as it is a late ripening variety and has thinner skins than other later varieties such as Cabernet Sauvignon.

The fruit was picked at 14 Baume and sent to be destemmed without crushing, after which it underwent a cold soak for 48 hours before being separated into two parcels.  Both parcels were sent to small open fermenters with one being inoculated with cultured yeast, while the other parcel was naturally fermented over a longer period of 21 days with hand plunging three times daily.  After fermentation was nearly complete, the inoculated parcel was basket-pressed straight into French oak hogsheads to retain lifted aromatics and fresh fruits.  The naturally fermented parcel was transferred into a tank sealed on skins for about 65 days before being carefully pressed into older French oak, this helps soften out the mid-palate while also adding complexity and savoury notes.  After aging in oak for 12 months both parcels were blended and bottled without any fining or filtration.

750ml