Click here to download tasting notes.
2015 HEATHCOTE SANGIOVESE
THE VALENTINO OR WALLY STORY
‘Valentino’ is dedicated to Matthew’s late father Valentino or “Wally”, to many of his Australian friends, who migrated to Australia in 1952 from Abruzzo, Italy. It was through many years of garage winemaking with Valentino and his ‘paisani’ (compatriots) that Matthew developed his passion for winemaking. It was Valentino’s passion for life and family that continues to inspire Matthew and Andrew in making these wines.
THE VINEYARD AND VINTAGE
The fruit for the 2015 Valentino Sangiovese was sourced from the Greenstone vineyard on the eastern side of the Mt Camel ranges. The rich Cambrian soils along with the slope of the vineyard that rises over 100m from the road they are both contributors to the intensity and richness of flavours in the fruit and resulting wine. The 2015 growing season began with steady soaking winter rainfalls provided a return to ‘normal’ winter season and an excellent start to the growing season. Perfect Spring weather during flowering allowed strong Sangiovese fruit set. A warm December and a very dry and hot January saw water storages fall significantly whilst maintaining vine health leading up to the critical veraison period. The crop load was thinned at pre-veraison to ensure perfect vine balance. February started with much needed rainfall, followed by relatively stable warm temperatures which allowed the vines to remain healthy. The vines had maintained a very good canopy that functioned well late in the ripening period, allowing the vines to achieve fruit with full phenological ripeness. The grapes for the 2015 Valentino Sangiovese was harvested on 6th March 2015 at 13.2 baume.
The winemaking philosophy is one that aims to allow the fruit to have full expression with winemaking and oak inputs playing a supporting role. In 2015 the grapes were de-stemmed keeping whole berries with 5% whole bunches retained prior to fermentation. The grapes were allowed to cold soak for 4 days prior to being allowed to warm up gently and commence fermentation. The grapes were fermented on skins for 18 days with hand plunging twice daily. After being pressed it was racked into French oak barriques, of which 30% were new for MLF. The wine was matured for 20 months prior to bottling.
This wine displays the depth, poise and balance for which this vineyard and variety is building a strong reputation. The wine has an intense bouquet of dark plum and cherry, chocolate and anise which leads onto a palate that has red cherry at its core. The palate flows from the core of fruit, and continues to drive along the palate with excellent length, while supported by fine dusty and savoury tannins. Drinking now or cellar well for 10+ years.
Alcohol – 14.0%v/v
pH – 3.54
Andrew Santarossa and Matthew Di Sciascio