The Sangiovese and Sciaccerrelo fruit was sourced from the flats of Vivian vineyard, which consists of darker clay on limestone. Both were hand picked on the 14th February at around 11 baume. The vermentino came from Gullyview Vineyard, the same pick as the Pigato and Rolle. They were 100% de-stemmed then spent 24 hours on skins before being pressed and settled overnight. Natural fermentation happened in ceramic egg and neutral oak and lasted around 3 weeks. The wine remained in its vessals on full lees for a further 3 weeks before being racked and blended to stainless steel to sit on fine lees for a further 4 months. Prior to bottling a small sulphur addition was made and the wine was bottled unfined and unfiltered.
Mike Bennie, The Wine Front. 93/100
Made by young brothers Koerner out of the Clare Valley, it’s a blend of sangiovese, sciaccarello and vermentino grapes. Sciaccarello? Well! I never. Not in Australia at least. Anyways, it gets 24 hours skin contact before the magic of natural fermentation takes over. No filtering or fining before bottling.
Mmm, pretty. Smells great. Rose petals, musk sticks, orange peel, sweet clove, red raspberry and pomegranate. Washy, pure, bright and clean to taste. A splash of red berries in a glassy pool of exotic, dry tonic water, full of mineral-like lift and mandarin juice nuance. I like how the wine finishes with light chalkiness too. This is a cracker.