60% of the sangiovese is grown in the heart of the Picadilly valley at the Deanery, red clay over sandstone with an eastern facing aspect at the bottom of a cold deep valley, V.S.P. trellis and spur pruned. 40% is grown at Robert Surmann’s farm in Totness on 25 y/o vines in Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned.
Carbonically fermented for 8 days in a 2400L wooden barrel. Then pressed and it completes ferment and is aged in 500L barrels.
The thing about sang is its just so damn pretty and radiant, the crimson glow she radiates is alluring! Dark ruby lusciousness holds bunches of rhubarb, cinnamon barks with cherry blossoms dancing like fairies on the morning spring tide. The well structured palate lets you know she is no child and her mature romantic sinister play leaves a serious subtle tannin bed
- notes from Lucy M
- Adelaide Hills