A great food wine! Well suited to an antipasto platter or Italian meatballs. This is our 2nd vintabe of Paulmara Cellar Reserve Sangiovese, after supplying fruit to Penfolds for 22 years for their Cellar Reserve Sangiovese. Which our winemaker Jason Barrette used to make!
The region received good early rains in autumn 2020 to replenish some moisture in the profiles, after coming off the driest back to back seasons ever experienced. Winter rains were average and those vineyards that supplemented with irrigation to get moisture to depth set the vines up for spring growth and spring rains were above average. Temperatures in November were above average without any significant weather events paving the way for fantastic fruit set. January 24th was the only day that the region experienced temperature above 40ºC. Not surprisingly, the subsequent mild conditions meant bunch and berry size remained average, achieving a great balance between quality and quantity. A vintage that can be described as almost “perfect”, not only ideal sugar ripeness but also physiological ripeness for quality wine production.
A 2-hectare plot of Sangiovese H6V9 clone vines were planted in 1995 on the Georgiadis Estate. The soil is sand over yellow clay with scattered ironstone buckshot. Great attention to detail on vine management with detail pruning and shoot thinning every year. One bunch per lignified shoot with smaller bunch configuration than most Sangiovese. Grown to an upright canopy with large antlers replicating a goblet system. Moisture monitoring to apply water at critical times.
The Sangiovese was hand-picked on the 12th March at optimal flavour and phenological ripeness and delivered straight to the winery for processing. The grapes were destemmed and whole berries transferred by gravity to a single stainless fermenter with heading down boards to keep the resultant cap submerged. Spontaneous fermentation was initiated by the native yeasts present on the bunches from the vineyard. Twice daily pumpovers were conducted to extract colour, flavour and tannins from the grape skins. At the completion of fermentation, the wine on skins was covered and post-ferment maceration was carried out. Every other day the wine was tasted to see the development of texture and mouthfeel. After 62 days on skins the free-run wine was drained and skins pressed to older oak barrels for 12 months. Native malolactic fermentation occurred in fermenter. This wine has had no additions and is unfined and unfiltered.