The Mill Sangiovese

Growing Seaso
Sangiovese is reknowned for overcropping however after 10 years we now have the fruit load and canopy under control. This block was shoot thinned in October and fruit thinned following fruit set in late November. The nal harvested yield was 3.2t/acres and the fruit was in great shape with even ripening and good balance. For the rst time fruit from the crest Sangiovese also made the grade to be included. The vines were harvested on March 18 at 13.6 Be.

Winemaking
This wine is made from 100% Sangiovese grapes. The fruit was picked when avor ripe from two separate vineyards located near the winery. The wine was handled very carefully and pumped over twice daily for only four days to reduce the chance of any harsh tannins forming in the wine. Fermentation temperature was maintained at 23 - 25 degrees celcius ( 72 - 77 degrees F) to avoid harsh tannins. Having been fermented to approximately 4 degrees Be before being pressed o skins. The wine underwent oak maturation in 3 and 4 year old American Oak to add complexity and structure without dominating the ne fruit characters.

Tasting Notes
The Mill Sangiovese is medium bodied in structure. Violet red in colour the wine has aromas of cherry, raspberry and a hint of oak. The palate is well balanced with cherry fruit and savoury characters. Enjoy this lighter style wine at any time of the day (can be chilled) or with pizza, pasta, tapas and cheese.