Production notes:
90% Dolcetto from La Cantinas beautiful organic vineyard in the King Valley and 10% Riesling from K & L Croucher in the Whitlands was used for topping. The fruit was pressed immediately hard and slow yielding roughly 70% extraction. The wine was then naturally fermented reaching a maximum temperature of 24 degrees. Bottled with 14 grams of residual sugar per litre. Inverted and chilled, then each bottle was hand disgorged, tipped, topped, re-capped, cleaned, dried, labeled and boxed for your drinking pleasure.
Tasting notes:
Opens with aromas of poached Fuji apple and a whisper of spice. The palate hums with quince, multi-coloured fruit tingles and rolls out into a smooth line of cherry.
The Colour looms large with this one, somewhere between a gangster Aperol, a sexy ruby and the fabled Beauty and the Beast rose.
Charlie would drink this with Barramundi and scampi dumplings followed by pears with Comte. Matt would prefer it served with duck rillettes with black cherries. And Al, some slow-smoked Kangaroo strap. Based on this, I think we can all agree this is a versatile drop but overall just bloody delicious fizzy stuff.
