Huh, seems there was a loading error, sorry about that
To fix this, please
MerindocWilloughby Bridge Sangiovese 2018
Dry, Medium Bodied style of Sangiovese
Pairs well with Beef
About this product
Dry, Medium Bodied style of SangiovesePairs well with BeefThis Vintage provided excellent growing conditions with sufficient rain late in the season. The outcome was perfectly ripened Sangiovese grapes to produce an intensely aromatic, textured, expressive wine.
Sangiovese, the benchmark variety of Tuscany, Italy, is grown at our Willoughby Bridge Vineyard, at Colbinabbin in the Northern Heathcote Wine Region. With a north to south row orientation, this vineyard is spur pruned to encourage a dense canopy to protect the fruit from the harsh afternoon summer sun. All rows are mulched naturally, this protection at the base of the vines minimises sun reflection and alters the micro climate to make it milder within the vine canopy.
After hand picking the grapes were processed whole berry into 1 small open fermenter. After a 3 day cold soak, the juice was hand plunged 3 times a day for optimum colour and tannin extraction. Total time on skins 16 days. Pressed to tank, then after 2 days settling, racked to old French bariques. Allowed to sit over spring until racked in November post malolactic fermentation. Another 9 months in oak and bottled in September 2019.
Sangiovese, the benchmark variety of Tuscany, Italy, is grown at our Willoughby Bridge Vineyard, at Colbinabbin in the Northern Heathcote Wine Region. With a north to south row orientation, this vineyard is spur pruned to encourage a dense canopy to protect the fruit from the harsh afternoon summer sun. All rows are mulched naturally, this protection at the base of the vines minimises sun reflection and alters the micro climate to make it milder within the vine canopy.
After hand picking the grapes were processed whole berry into 1 small open fermenter. After a 3 day cold soak, the juice was hand plunged 3 times a day for optimum colour and tannin extraction. Total time on skins 16 days. Pressed to tank, then after 2 days settling, racked to old French bariques. Allowed to sit over spring until racked in November post malolactic fermentation. Another 9 months in oak and bottled in September 2019.
This Vintage provided excellent growing conditions with sufficient rain late in the season. The outcome was perfectly ripened Sangiovese grapes to produce an intensely aromatic, textured, expressive wine.
Sangiovese, the benchmark variety of Tuscany, Italy, is grown at our Willoughby Bridge Vineyard, at Colbinabbin in the Northern Heathcote Wine Region. With a north to south row orientation, this vineyard is spur pruned to encourage a dense canopy to protect the fruit from the harsh afternoon summer sun. All rows are mulched naturally, this protection at the base of the vines minimises sun reflection and alters the micro climate to make it milder within the vine canopy.
After hand picking the grapes were processed whole berry into 1 small open fermenter. After a 3 day cold soak, the juice was hand plunged 3 times a day for optimum colour and tannin extraction. Total time on skins 16 days. Pressed to tank, then after 2 days settling, racked to old French bariques. Allowed to sit over spring until racked in November post malolactic fermentation. Another 9 months in oak and bottled in September 2019.
Sangiovese, the benchmark variety of Tuscany, Italy, is grown at our Willoughby Bridge Vineyard, at Colbinabbin in the Northern Heathcote Wine Region. With a north to south row orientation, this vineyard is spur pruned to encourage a dense canopy to protect the fruit from the harsh afternoon summer sun. All rows are mulched naturally, this protection at the base of the vines minimises sun reflection and alters the micro climate to make it milder within the vine canopy.
After hand picking the grapes were processed whole berry into 1 small open fermenter. After a 3 day cold soak, the juice was hand plunged 3 times a day for optimum colour and tannin extraction. Total time on skins 16 days. Pressed to tank, then after 2 days settling, racked to old French bariques. Allowed to sit over spring until racked in November post malolactic fermentation. Another 9 months in oak and bottled in September 2019.
Medium bodied red wines have a lightly textured mouthfeel with moderate flavour impact. Often medium in colour.
Dry wines have no trace of sweetness at all.
- TypeSangiovese
- Size750mL
- RegionHeathcote
- Current Vintage2018
- Standard Drinks7.7
- Alcohol Volume13.0%
- CountryAustralia
- StateVictoria
- Brand NameMerindoc
- Wine MakerRob Ellis
- Food MatchBeef
- ClosureScrew Cap
- Wine SweetnessDry
- Wine BodyMedium Bodied
Ratings and Reviews
Be the first to write a review.