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Sangiovese

Like its northern Italian siblings, Sangiovese has adapted extremely well to the terroir of the NSW Hilltops.

 

TASTING NOTES
FREEMAN Sangiovese 2016 is a captivating bright garnet hue with appealing aromas of Morello cherry and dried herbs over a gently spicy frame. The mid-weight palate is plush with rich flavours and underlying ripe fruit, subtle oak and balancing fine-grained tannins.

WINEMAKING
The Sangiovese block was grafted onto 40-year-old vines in 2010 and is now producing grapes with powerfully concentrated flavours. The fully ripe crop was thinned to achieve a yield of 7 tonnes/hectare, a pre-requisite for balance in both the vines and wine. The grapes were picked at the end of March and gently basket-pressed after fermentation on skins for 10 days before 12 months maturation in old oak.

Like its northern Italian siblings, Sangiovese has adapted extremely well to the terroir of the NSW Hilltops.

TASTING NOTES
FREEMAN Sangiovese 2015 is an intense deep plum colour with appealing aromas of Morello cherry and ripe quince underpinned by spicy panforte notes. The mid-weight palate is plush with rich flavour and underlying fruit sweetness, subtle oak and balancing fine-grained tannins.

WINEMAKING
The Sangiovese block was grafted onto 40-year-old vines in 2010 and is now producing grapes with powerfully concentrated flavours. The fully ripe crop was thinned to achieve a yield of 7 tonnes/hectare, a pre-requisite for balance in both the vines and wine. The grapes were picked at the end of March and gently basket-pressed after fermentation on skins for 10 days before 12 months maturation in old oak.