Ravensworth Regional Sangiovese 2022
An amazing wine, showing vineyard maturity and restraint derived from two year elevage in our cool cellars.
TASTING NOTES
A new approach to production has seen this wine tucked away in 2000l foudre for 22 months. A timeless method for this variety that allows it to progress slowly without gathering layers of oak. A spice laden wine, juniper and black tea, cherry, a quite tight palate that has layers on fine tannin and persistent acid. Quite reserved at this stage. Built to cellar for 10-15 years as an estimate.
FOOD
Italian food surprisingly seems to work, affettati, salume, pizza, hard cheese, had it with braised duck and hand -cut pasta with just a hint of orange zest, and that was terrific.
An amazing wine, showing vineyard maturity and restraint derived from two year elevage in our cool cellars.
TASTING NOTES
A new approach to production has seen this wine tucked away in 2000l foudre for 22 months. A timeless method for this variety that allows it to progress slowly without gathering layers of oak. A spice laden wine, juniper and black tea, cherry, a quite tight palate that has layers on fine tannin and persistent acid. Quite reserved at this stage. Built to cellar for 10-15 years as an estimate.
FOOD
Italian food surprisingly seems to work, affettati, salume, pizza, hard cheese, had it with braised duck and hand -cut pasta with just a hint of orange zest, and that was terrific.
An amazing wine, showing vineyard maturity and restraint derived from two year elevage in our cool cellars.
TASTING NOTES
A new approach to production has seen this wine tucked away in 2000l foudre for 22 months. A timeless method for this variety that allows it to progress slowly without gathering layers of oak. A spice laden wine, juniper and black tea, cherry, a quite tight palate that has layers on fine tannin and persistent acid. Quite reserved at this stage. Built to cellar for 10-15 years as an estimate.
FOOD
Italian food surprisingly seems to work, affettati, salume, pizza, hard cheese, had it with braised duck and hand -cut pasta with just a hint of orange zest, and that was terrific.
