This Italian variety has adapted extremely well to Australian conditions. The fruit is particularly intense, with small berries, strong colours, deep flavours and slinky, dry tannin structures. Since the first commercial vintage in 1998, the wines have steadily improved in both definition and character. Sourcing now includes a vineyard in Marananga, a sub-region of the Barossa Valley. The grapes are hand harvested and crushed into open wax lined fermenters at Magill Estate. A natural fermentation follows, with the must fermented to dryness before the wine spends 4 – 6 weeks on skins in the fermenter under the careful watch of the winemakers. It is then carefully filled to seasoned French oak barriques for 12-13 months maturation. A careful barrel cull ensures only the finest are blended into the finished wine each year.
||First made from 1982 experimental plantings in the Penfolds Kalimna Vineyard, Barossa Valley. Since 2003 also sourced from an independent grower in the Marananga sub-region of the Barossa Valley. Average age of vines is 25–30 years.
||11 months in up to 6-year-old French oak barriques – ‘as old as you can get them!’ Bottled unfined and unfiltered.
||Vinified in open fermenters with natural yeasts. Up to five weeks post fermentation skins.
SCORES & ACCOLADES
||2014 James Halliday Australian Wine Companion (Australia) Cellar Reserve Barossa Valley Sangiovese 2010