2021, it rained a lot, it upset Julian a lot at the time! However, what’s not upsetting is how this wine has turned out. Light, fine and expressive but with phenolic crunch and freshness which is very grown up. 74% Sangiovese is the hero of this wine backed up with 17% barrel-fermented Nebbiolo and then we chucked in 9% Tempranillo, too. Not sure why - just had it and it worked - and, as in the past, don’t tell anyone as it hasn’t made the label but it helped make the wine!
This wine is fine, ethereally light and delicious - so much so that you need to remind yourself it’s not just exceptionally tasty spring water.
The fruit comes from the sub-region of Carbunup in Margaret River, with the sites being relatively flat and warm with fertile, red sandy soils. The Sangiovese was harvested on 7th March and the Nebbiolo just behind it on 11th – a couple of weeks earlier than the previous year.
The Sangiovese fruit was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using, as always, indigenous yeasts only. It was then matured on gross lees for three months post-fermentation to add additional texture. The Nebbiolo was hand-picked and, after chilling, the fruit was whole bunch-pressed directly to old oak for fermentation. Fermentation took close to six weeks and the wine received a further 8 weeks’ maturation in barrel. At this stage the final blend between Sangiovese and Nebbiolo was decided, and the wine was emptied from tank/barrel, settled, filtered, sulphured and bottled on 1st July.
This wine is, in keeping with the theme of SR3, in a word epic. The texture and acid structure are impeccable but it’s all about extreme drinkability. Those who miss out on a magnum of this for their summer “A” list super yacht regattas will hold their vinous credentials cheap. It is as always a pale salmon dream. xxx - Julian & Alana Langworthy