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Like its northern Italian siblings, Sangiovese has adapted extremely well to the terroir of the NSW Hilltops.
TASTING NOTES
FREEMAN Sangiovese 2022 is a striking bright garnet hue with appealing aromas of dried cranberries and briary notes over a gentle spicy soft tannin frame. The mid-weight palate is plush with rich flavours and underlying ripe fruit, subtle oak and balancing fine-grained tannins. Beguiling…
WINEMAKING
The Sangiovese block was grafted onto 40-year-old vines in 2010 and these old vines are now producing grapes with powerful concentrated flavours. The fully ripe crop was thinned to achieve a yield of five tonnes/hectare, a pre-requisite for balance in both the vines and wine. The grapes were picked in mid-April and gently basket-pressed after fermentation on skins for five 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 2021 is a captivating bright garnet hue with appealing aromas of dried cranberries and briary notes over a gentle spicy soft tannin frame. The mid-weight palate is plush with rich flavours and underlying ripe fruit, subtle oak and balancing fine-grained tannins. Beguiling…
WINEMAKING
The Sangiovese block was grafted onto 40-year-old vines in 2010 and these old vines are now producing grapes with powerful concentrated flavours. The fully ripe crop was thinned to achieve a yield of five tonnes/hectare, a pre-requisite for balance in both the vines and wine. The grapes were picked in early April and gently basket-pressed after fermentation on skins for five 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 2018 is a captivating bright garnet hue with appealing aromas of Morello cherry and dried herbs over a gentle 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 five 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 five days before 12 months maturation in old oak.