2016 Vinea Marson Sangiovese
Deep dark red core with black tinged edges and a dark red to brick red hue. Lifted red currant and red cherry aromas meld into well integrated earthy leather, dried herb and spicy tobacco notes. Medium bodied the palate sees ripe dark currant flavours morph into earthy cedar, dried herb and spicy leather characters on the back half. Dryish finish with slightly grippy tannins, bright acidity and a tertiary dominated aftertaste that has a chewy feel to it.
Drink over the next 2-3 years.
Crushed, cold maceration for 7 days, inoculation and natural fermentation, 10% of juice was saigneed, fermentation and maceration over 30-40 days, maturation in French barriques (20% new) for 12 months, fined, filtered. An astonishing number of 13 clones employed, which bring an extraordinary degree of complexity and savouriness to the finished wine. Feel the sun and the earth, the black cherries, charcuterie, leather and earth. Sour cherry, cherry pip resonates on the palate which is taut, savoury and wild. An Italian-Australian's glorious ode to sangiovese. Drink by 2032.
Jeni Port – James Halliday’s Australian Wine Companion