Nick O’Leary Sangiovese
Made up from 60% Hilltops fruit and 40% , including our home vineyard Heywood Estate. Handpicked. 10 – 25% Whole bunches added – the balance de-stemmed whole berries. Cold soaked in 1 and 1.5 tonne open fermenters for 7 days. Wild yeast fermented for 14 days. Matured in seasoned French barriques and puncheons for 10 months and (a small amount) in Amphoras for fruit brightness
$31.99 each
$29.43 in any six
Additional details
Catalog:
Region:
Cellaring:
Enjoy now 3-5 years
Nose:
Cranberry juice, morello cherry, freeze dried raspberry, anise and soil.
Palate:
The palate it starts super bright and punchy with high toned fruits, fresh black raspberries and blue berries, permission, with drying light tannins
Varietal Composition:
Sangiovese (100%)
