This is my second review of this wine, it’s been a hot day in Brisbane and I’m in the middle of quite a renovation – check the final photo. Anyway seemed like a a good course of action was to crack one of these after cooling it to a slight chill.
Sangiovese, as I have expressed multiple times, is a difficult variety on The Granite Belt, a little rain and it starts complaining. These grapes come from just outside the GI where it’s a little warmer but Sangiovese still complains. You won’t encounter a lot of this variety in the region but it’s worth the trouble because some excellent wines have been vinified. The 2021 veraison was quite wet but someone at Rosemary Hill Vineyard was extremely nurturing and the results are quite delectable.
Red rubies and lighter red cherries cast a bright and reflective glow radiating an enthusiastic welcome.
Sour cherries, minerals, salts, spice and earth waft an elegant yet invigorating redolence. The wine has a lovely savoury and sour red cherry flow which is amplified by a slight tingling excitement in some refreshing acid. It’s a rewarding strategy to both swirl and then hold this wine in your mouth for awhile before swallowing – the wine appreciates your attention and rebates with interest. Black pepper twists itself through red sour cherries spiking a tingling palatal sensation, tomato leaves are sprinkled with salt and almost transform into some garrique, the tannins are finely structured and introduce a reluctant to recede saline mineral earthy quality.
The wine has changed a little since my last review on 25th July 2021, it presented as a drink over the next 3 years option but has now settled and integrated into a Sangiovese that can be enjoyed over 6 plus years but is still emphatically demanding food.
Tasted: Sunday 27th November, 2022 without food and then with over several hours.
Alcohol: 13%
Closure: Screwcap
Price: $48
Suggested Drinking Window: 2022 – 2033
Winemaker: Mark Ravenscroft
Fruit Source: Rosemary Hill Vineyard
Oak: Old French for 12 Months
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