2023 Colbinabbin Sangiovese
Sourced from a younger planting of old chianti clones Sangiovese (Matt 6 and Matt 7) at Chalmer's site Heathcote. Destemmed and wild yeast fermented as whole berries in 2 large open tanks over approximately 3 weeks. A more extractive approach here, with daily pump overs and extended post ferment maceration to build tannin structure and tame the vibrant red fruit flavor that bursts from these ferments. Pressed and rested in tank to finish primary ferment then moved to barrel for maturation.A c...Read More...
Sourced from a younger planting of old chianti clones Sangiovese (Matt 6 and Matt 7) at Chalmer's site Heathcote. Destemmed and wild yeast fermented as whole berries in 2 large open tanks over approximately 3 weeks. A more extractive approach here, with daily pump overs and extended post ferment maceration to build tannin structure and tame the vibrant red fruit flavor that bursts from these ferments. Pressed and rested in tank to finish primary ferment then moved to barrel for maturation.
A combination of changing clones and introducing larger oak for elevage, has led to the 2023 sangiovese being the most Tuscan that Tim has released. Soft spice and red fruits on the nose; think cherry, raspberry, cinnamon and star anise. The palate is dry with ripe fragrant fruit of cranberry, cherry and jam. The bright fruit of the palate is complemented by the dry sangiovese tannins. - Tim Sproal, Winemaker.
Read Less...