Village Sangiovese'

Sangiovese, Adelaide Hills, Australia 

Sangiovese?! In Australia!? An unexpected grape in a far away land, sticking out like a kangaroo in a tree. Organic winemakers Rainbo and Gareth Belton previously worked as marine biologists studying phycology (the study of marine plants), and were slowly drawn away from academic life by their love of wine, food & growing things. Grown on sandy-loam over siltstone & sandstone adds a gratuitous blow from a mineral fist. The Sangiovese was destemmed, open top fermented for three weeks before closing the tank & leaving on skins for another three weeks to extract some delightfully dusty tannins. Finally the wine is aged in French oak puncheons (large cask) for eight months to meld. Dusty, empty perfume bottle, sour cherry, green herbs, hibiscus & cranberry tea. Drink Wednesday afternoons on your favourite lunch bench.