Working with Sangiovese is like having a love affair with a hot-blooded Italian man for me. Its temperamental and every year manages to surprise in both affectionate and totally frustrating ways. Sangiovese sourced from Caj Amadio’s vineyard in Kersbrook. Caj’s vineyard has 5 sites of Sangiovese and these sites have very different aspects and characters, I am lucky enough to be able to choose the fruit that I need each year based on the vintage conditions and which site is looking to have the best flavours for my style. I like that it ripens late and I get to spend more time walking the vineyards and continuing my affair.
In the winery we use cultured and natural yeast on a mix of parcels of fruit.
Ferment is 16 days long and at cooler temperatures which suits Sangiovese. The wine then goes to large oak barrels for maturation. The La Bise style is about fruit first so oak flavours are very integrated.
Sangiovese is a wine with texture and mouthfeel. It’s a wine that has density while maintaining its lifted fruit aromas of aniseed and cherry.
For a twist, we make a small portion of Amarone style Sangiovese which is dried for 6 weeks in the vineyard, fermented and added back to the cuvee in small amounts. This adds texture and mid palate.