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Winemaker: Bart van Olphen
Farming: Sustainable
Varieties: 32% Piedirosso, 20% Pavana, 14% Lagrein, 12% Sagrantino, 7% Lambrusco Maestri, 6% Sangiovese, 4% Teroldego, 3% Schioppettino, 2% Aglianico
Terroir: Estate vineyard at Colbinabbin, northern Heathcote. East facing sloped site, 150-225m elevation with diverse rocky terrain of sandstone, dolerite, basalt, shale, quartz, and limestone as well as iconic red Cambrian soil of northern Heathcote. Well ventilated, warm site with sustainable farming practices and a focus on soil health and balanced vines.
Winemaking: Hand-picked, destemmed, and co-fermented. Wild ferment for approximately 20 days, combination of hand plunging and pumping over. Basket
pressed into stainless steel tank for malolactic fermentation. Maturation in seasoned French barriques and stainless steel. Vegan friendly.
Tasting Notes: A co-fermented blend pulling the best qualities from six red Italian varieties imported by Chalmers, from their Heathcote vineyard. The aromatics
combine forest fruits – Mulberry and Davidson plum -- with savory qualities of fennel seed, bay leaf, and graphite. Fresh and moreish, drinkable and complex.
