La Prova Sangiovese 2016
Bright cherries, tar and a firm savoury finish. Medium bodied and rustic.
Sangiovese is quite a journey! The difference in clones, responses to soil types, rainfall and climate is as extra-ordinary as is the uncanny ability for the variety to show varietal character wherever it is grown too.
Small parcels of fruit were selected from two exceptional warmer Adelaide Hills vineyards, the Blows Vineyard in Macclesfield, and the Shining Rock Vineyard in Mt Barker. 4 different clones (H6V6, MAT 6, MAT 7, Piccolo) make for a wine true to our medium bodied, savoury style and that ‘little bit extra’ this year.
Once harvested the grapes are de-stemmed into an open fermenter and left on skins for long enough, generally just over one month, that the tannins soften from angular to silky, and also enhance the savoury nature of this variety that I love so much.
Matured in old French oak and for about 9 months.
Bottled Feb 2017.
The Advertiser – The SourceSA October 24, 2017
More than any of these lovely wines so far, this is the earthiest, dustiest, chewiest and clearly savoury — winemaker Sam Scott says this stems from extended skin maceration of the fruit that comes from two warmer Hills sites in Macclesfield and Mt Barker. And yet, the variety’s cherry fruit notes bubble to the surface and sit in with that savoury cloak with a calm and sure balance. Typically, it’s a farmhouse style that reeks of authenticity. Oh, and delicious to boot. Score: 4.5 stars – Tony Love