The vineyard that Bruce Chalmers established in 2010 on a sandy/loam plot just outside the town of Mildura has provided Sagrantino that has been somewhat of a fascination. The dry and hot climate with access to good irrigation is a step away from all our other fruit sources. Soil biodiversity is impressive and vineyard management is based on organic principles. The grapes also come with high pH and low acids.
Picked in early February the fruit was transported in picking bins to Yarra Valley and de-stemmed into and open fermenter where the must was chilled. No additions were made and the must was left to ferment naturally. The cap was closely monitored and punched down daily until fermentation slowed then only as needed. Before going dry the wine was pressed to barrel to finish off. After 14 months of storage in barrel the wine was bottled with a small addition of sulphur dioxide without fining or filtration.
WINERY: Save Our Souls
SIZE: 750ml Bottle