2017 Barossa Valley Aglianico

$30.00

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.

179 in stock

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Description

Vineyard:
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

Winemaking:
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.

Tasting Notes:
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.

Cellaring:
Drink now or cellar carefully and enjoy over the next 10 years.

Analysis:
Alc/vol 13.65% TA 6.08g/l pH 3.50 RS 1.9 g/l , VA 0.62 g/l

Previous Vintage Accolades

2015 Vintage
Wine Showcase Magazine – 95 Points
James Halliday – 92 Points
Patrick Eckel – 92 Points

Current Vintage Accolades

2018 Australian Alternative Varieties Wine Show – Gold Medal
4 Stars Winestate Magazine
Patrick Eckel – 94 Points
Wine Front (Campbell Mattinson) – 93 Points
Wine Showcase Magazine – 95 Points
James Halliday Wine Companion – 92 Points
Huon Hooke (Real Review) – 4 Stars/Silver Medal

Reviews

“A light, bright red in the glass with beautifully floral aromatics of dried rose petals, red cherry and pepper. This is one of the more interesting textural wines you will have the opportunity to try; there is an initial delicateness of red berry fruits and spice that enjoys a peacocks tail of tannin and acidity that transforms the wine into one of substance and stature before the finish strikes a balance between purity of cherry fruit and peppery fine tannins.  This will live for decades too” – Patrick Eckel 94 Points

“Open fermenters, wild yeast, 40 days on skins (the 2015 spent 19 days on skins) and then basket pressed into older French oak for 14 months.  Talk about tasty. It’s not overly dense but it certainly has presence. It’s ripped with licorice and redcurrant but it’s distinguished more by its earthen, spicy, almond-like accents. Tannin churns and turns its way through. Much to like here” – Campbell Mattinson (Wine Front) 93 Points


From a vineyard at Williamstown. A couple of different ferment techniques employed including some whole bunch, maturation in 2-4 yo French hogsheads for around 15 months. Red fruited but savoury on the bouquet with a distinctive Amaro-like aroma which lends an Italianate feel. Less dense than typical Barossa, but attractive flavours with very dry tannins.
– James Halliday Wine Companion 92 Points

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