From the Winery

The Sangiovese is planted on the northern edge of the Pogue vineyard in some of the best fine sandy loam soil. The variety is notorious for overcropping but careful vineyard management maintained the crop levels to a sensible level from which the production of high quality table wines are produced. Vinification techniques used in Provence have been adopted in making this wine. The fruit is picked earlier than usual followed by minimal processing and regular mixing of the juice in the first four days which adds to the mouthfeel and richness.

Fermentation follows with special yeasts commonly used in the South of France and at slightly warmer temperatures than most Australian Rose’ styles which results in greater complexity and retention of freshness and savoury tones.