$ 40.00 AUD
Buy any 2 bottles from Paulmara Estate to meet their minimum order requirement.
The Sangiovese was hand-picked at optimal flavour and phenological ripeness and delivered straight to the winery for processing. The grapes were destemmed and whole berries transferred by gravity to a single stainless fermenter with heading down boards to keep the resultant cap submerged. Spontaneous fermentation was initiated by the native yeasts present on the bunches from the vineyard. Twice daily pumpovers were conducted to extract colour, flavour and tannins from the grape skins. At the completion of fermentation, the wine on skins was covered and post-ferment maceration was carried out. Every other day the wine was tasted to see the development of texture and mouthfeel. After 49 days on skins the free-run wine was drained and skins pressed to older oak barrels for 12 months. Native malolactic fermentation occurred in fermenter. This wine has had no additions and is unfined and unfiltered.
Region - Barossa Valley
Type - Red
Year - 2020
Winery - Paulmara Estate
Grape - Sangiovese
Volume - Standard - 750ml
Wafts of maraschino cherry, red currant and sundried tomato are dominant with hints of bay leaf, thyme, dark chocolate and walnut.Flavours of sour cherry, blueberry, roasted tomato complimented with savoury nori seaweed, graphite and capers. Fine acid line provides freshness with typical Sangiovese chalky tannins.
For the Cellar, Something Special
Cherries, Dark Berries, Red Berries
Chocolate, Minerality, Nuttiness, Spices
"the native Italian red variety sangiovese has really taken off here in Australia with 305 wineries now producing a Sangiovese. Early examples in late 1980's were very acidic and tannin- almost undrinkable, however over time many of these wineries have mastered making this exciting variety so as to make more approachable and sophisticated wines. One sophisticated wine is the Paulmara Estates 2020 Cellar Reserve Sangiovese. This classy wine is bright red in colour, has bouquet of red berries & stewed plums. The palate has nice tight flavours of red berries with a tight but not OTT finish, making it an ideal rich food wine now or tuck it away for a few years whilst it rounds out & softens. The verdict: BLOODY BRILLIANT!!
Sangiovese is a Tuscan red grape variety that has become the most planted and famous variety in Italy. You may know this variety by a few other names like Chianti, Brunello di Montalcino, Montefalco Rosso or Carmignano, but rest assured it's all the same grape, but it may grow in different regions. Sangiovese is made for food and shows with aromas and flavours of cherry, red berries, roasted tomato, balsamic, Italian herbs, coffee and cured meats, backed by cutting acidity and a good grip of tannins. The best examples come from Montalcino (Brunello di Montalcino) and can age decades!