2021 FREEMAN VINEYARDS Sangiovese - Hilltops NSW
FREEMAN Sangiovese 2021 is a captivating bright garnet hue with appealing aromas of dried cranberries and briary notes over a gentle spicy soft tannin frame. The mid-weight palate is plush with rich flavours and underlying ripe fruit, subtle oak and balancing fine-grained tannins. Beguiling…
WINEMAKING
The Sangiovese block was grafted onto 40-year-old vines in 2010 and these old vines are now producing grapes with powerful concentrated flavours. The fully ripe crop was thinned to achieve a yield of five tonnes/hectare, a pre-requisite for balance in both the vines and wine. The grapes were picked in early April and gently basket-pressed after fermentation on skins for five days, before 12 months maturation in old oak.
FREEMAN Sangiovese 2021 is a captivating bright garnet hue with appealing aromas of dried cranberries and briary notes over a gentle spicy soft tannin frame. The mid-weight palate is plush with rich flavours and underlying ripe fruit, subtle oak and balancing fine-grained tannins. Beguiling…
WINEMAKING
The Sangiovese block was grafted onto 40-year-old vines in 2010 and these old vines are now producing grapes with powerful concentrated flavours. The fully ripe crop was thinned to achieve a yield of five tonnes/hectare, a pre-requisite for balance in both the vines and wine. The grapes were picked in early April and gently basket-pressed after fermentation on skins for five days, before 12 months maturation in old oak.
FREEMAN Sangiovese 2021 is a captivating bright garnet hue with appealing aromas of dried cranberries and briary notes over a gentle spicy soft tannin frame. The mid-weight palate is plush with rich flavours and underlying ripe fruit, subtle oak and balancing fine-grained tannins. Beguiling…
WINEMAKING
The Sangiovese block was grafted onto 40-year-old vines in 2010 and these old vines are now producing grapes with powerful concentrated flavours. The fully ripe crop was thinned to achieve a yield of five tonnes/hectare, a pre-requisite for balance in both the vines and wine. The grapes were picked in early April and gently basket-pressed after fermentation on skins for five days, before 12 months maturation in old oak.
