Stansborough Vineyard. The site is around 260m above sea level with a northerly aspect. Soil consists of deep red clay with bands of ironstone and quartz. The Aglianico was planted in 2012 and is own rooted, clone is FP501. The vines are pruned to 28 buds. The mid rows are cultivated to winter active fescue.
Blend: 100% Aglianico
The Aglianico was picked on the 10th May and the fruit was split into two fermenters 5% whole clusters were tipped into 1 open fermenter with the balance crushed on top, the other into a small one tonne fermenter, both were left until natural yeast fermentation commenced. Temperatures were allowed to reach 30C with hand plunging performed 3 times daily. After 14 days on skins the open fermenter was basket pressed, the other was left on skins 12 weeks before being basket pressed and transferred into 2 – 4 year old French oak hogsheads to undergo malo-lactic fermentation. After malo SO2 was added to the barrels, the wine was then left on lees to mature for 10 months before racking and blending, the wine was then transferred back to the same oak and matured for another 5 months. No fining was used.
Vibrant colour leads to a nose of interesting aromas of red licorice, dried rose petals and blackcurrant with mineral and herbal hints adding the complexity. Sweet fruit shows itself immediately on the palate but is followed by long fine fruit tannins that just keep going with natural acidity aiding the fantastic length on this wine.
Drink now or cellar carefully and enjoy over the next 10 years.
Alc/vol 13.65% TA 6.08g/l pH 3.50 RS 1.9 g/l , VA 0.62 g/l