$25.00 / bottle
$300.00 / case (12)
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.
A wet winter in 2017 set the vines up well for the growing season.
Summer and early Autumn were unusually dry, keeping disease pressure low. Favourable summer ripening weather with daytime temperatures in the high twenties, with cool nights, led to fruit in great condition at picking. This translated to a very civilised vintage, with all fruit coming into the winery in outstanding condition and in a very timely fashion.
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.
- Sangiovese 100%
- 2-3 tonne/acre
- OAK TREATMENT
- 100% 3-year-old French oak foudre (4500L)
- Alc: 13.5% vol, pH: 3.44, TA: 6.50g/L, GF: 0.73g/L
- 17 July 2019
2017 Hedonist Sangiovese
- 93 points - Wine Companion 2020 Edition, Jane Faulkner, 01 Aug 2019
“So good to come across a savoury sangiovese made without new oak. Starts with cherry, spice and roasted tomatoes doused in dried herbs; the acidity thrusting through and tannins finding their groove. Perhaps too lean on the palate but an austere style is preferable to tutti-frutti.”
2016 Hedonist Sangiovese
- Silver Medal - Australian Alternative Varieties Wine Show 2017
2015 Hedonist Sangiovese
- 91 points - Wine Companion 2018 Edition, James Halliday, 01 Aug 2017
"Crushed and destemmed, twice daily pumpovers for 8 days, then one daily for the next 6 weeks, 70% matured in used French hogsheads, 30% in tank, for 7 months. Neatly handled."