The fruit for the Hedonist Sangiovese is sourced from the Willunga foothills of McLaren Vale. The idyllic St Vincent’s Gulf lies 5km to the West. The soil is rich loam over clay with patches of underlying limestone, giving the wine a rich and fullness of pallet.
Harvested as a single batch on the 23rd of March. Crushed and de-stemmed, followed by twice daily pumpovers for 8 days, then one pumpover per day to wet the cap until pressing 42 days later. The additional time on skins allows the softening and integration of tannins. Malolactic fermentation took place in seasoned oak and stainless steel tanks.
Deep ruby red with purple hues
Raspberries, cherries and subtle notes of cinnamon spice
Bright red berries and cherries dominate, with a hint of cinnamon. Fine grain tannins fashion a smooth palate, while adding length and texture, creating a bright and opulent mouth feel.