Herald Sun wine writer Tony Love had this to say about trophy-winning FREEMAN Sangiovese 2016.
‘This drop strikes an impressive earthy savouriness meshed with classic dark cherry and dried herbs, the profile building while balancing well as you sip and sip and sip — yep it’s that kind of more-ish gastronomic style that gained it the trophy for best Italian varietal at the 2017 Hilltops Show.’
FREEMAN Sangiovese 2016 keeps turning heads – and palates. The Italian Varietal Trophy Winner at the Hilltops Wine Show 2017 has worked its charms on Winefront’s Campbell Mattinson who scored it 93 POINTS and wrote:
‘It’s distinctive. The cherried flavours have an overt sweetness…we have spice, licorice, molasses and coffee ground notes…There’s tannin, refreshing acidity and a long drawn out aspect to the finish; it spreads and runs at the business end of the wine, always a good sign, and it does it here in dry style. It’s very good. It’s easy to see what had the show judges excited.’
The NSW Hilltops reputation as Australia’s ‘Little Italy’ took another step forward at the 2017 Hilltops Wine Show, with the announcement that the relative newcomer FREEMAN Sangiovese 2016 won the Best Italian Varietals Trophy, and a Gold Medal.
FREEMAN Sangiovese had what might best be described as an accidental start. One clone planted in the estate Altura Vineyard never matched the surrounding Nebbiolo vines, a viticultural anomaly that was ultimately determined by DNA testing. The rogue vines were in fact Sangiovese. Since then more Sangiovese has been propagated, significantly adding another Italian origin varietal wine to the FREEMAN range.
‘There is no doubt the Hilltops terroir is ideally suited to Italian origin grape varieties. With every vintage we are seeing even greater quality as the vines mature, which gives me terrific confidence for the future,’ commented winemaker Brian Freeman.
‘This award highlights my optimism and belief that the NSW Hilltops will one day produce red wines that rival the Italian wines of Tuscany and Valpolicella.’
FREEMAN Dolcino 2013 won the Trophy for Best White Wine at the same show.
‘If this wine’s pretty pale straw meadow aromas and delicate waft of honeydew melon oozed from a flute of the sparkling wine made in that part of France they call Champagne you’d be happily paying at least three times this price, so that’s a dollop more incentive if this fetching bouquet doesn’t suck you in far enough.
It’s a husky, freckled sort of a blonde. In keeping with that, the wine has a gentle pale flesh, inbuilt deliberately by fermenting half the assemblage in barrels and keeping that wine on yeast lees for regular stirring. So you get comforting texture made more reassuring with a barely-detectable sweetness, delivered in a slightly prickly, petillant fizz that dances right bonnie to a bagatelle of crunchy almond biscotti. I imagine my Ferrari ticking impatiently outside when I drink this.’
‘One of Australia’s best savoury rosés. It is certainly deliciously drinkable in the style of the Veneto, and extremely food friendly. A very good choice for an early-evening tipple on the back porch…’
‘Packs a beautiful punch with loads of savoury polish. Spicy and earthy with loads of rosewater and floral aromas. It’s one of the best dry rosés made in Australia, with sour cherry and strawberry notes, and a tart sherbet taste, packing a bone dry finish.
I am not often want to wax too lyrical about wines that sit in this price bracket but heck, this is hard not to love, a lot. It’s one of the surprises of my summer and perhaps autumn, maybe winter, and definitely spring. Beautifully structured, its a perfect wine for a late afternoon slurp with some charcuterie and someone nice to share it with.’
‘A classic (and good value) example of the pale, dry style now in vogue. Made from the Italian rondinella grape, originally from the Veneto, grown in the Hilltops region of NSW, it’s barely a rose colour at all in the glass — just the palest hint of copper, really — with lovely gentle floral aromas and is savoury, creamy and refreshingly dry on the tongue. Drink with antipasto, something salty like anchovy fritters.’