Click here to download tasting notes.




Aromas of cherry, raspberries, red plum and sweet herbs are supported with lifted oak spice notes. Flavours of red plums, cherry and fig define the palate along with integrated varietal fine-grained tannins. A medium to full bodied wine that is complex and textural, with bright acid and a balanced finish.

Seared Haloumi with fennel and orange salad.

The King Valley is one of Australia’s most exciting, emerging wine regions. It is located in North East Victoria – approximately three hours North of Melbourne and seven hours South of Sydney. Home to the most picturesque and unspoilt valley in Australia, King Valley benefits from a cool climate with extremely varied terrain, that ranges from snow-capped Alps to sun baked fields.

The growing season was a dry and warm year, resulting in disease free conditions that allowed for balanced fruit and tannin ripeness at full maturity. The fruit quantity was small and fruit quality was exceptional, producing varietal and intense flavours in the red varieties with seamless acid and tannins.

The fruit for the 2019 Sangiovese was picked on the 21st of March at a phenological ripeness level of 13.9° baumé. The grapes were picked in the early morning, and were destemmed and then crushed to a static fermenter. The fruit was cold soaked for three days with light pump overs keeping the cap fresh. A slow fermentation on skins took place over 18 days with a peak at 28°C with twice daily pump overs. Once pressed off skins, MLF fermentation at 22°C took place for about 4 weeks in concrete vats. After completion of MLF, a portion was filled off to barrel and a portion was kept on lees with no sulphur for maturation in the concrete vats until late February. This allowed the wine to remain fresh, and stabilise colour while providing texture and mouthfeel.

Alcohol 14.3%v/v, pH 3.55, TA 6.12 g/L.

750mL bottles, 6 bottles per case.