Sam Miranda Dolcetto 2009THIS VINTAGE HAS SOLD OUT!
Vibrant in colour and nature. A bright hue is matched with the ripe blackberry and liquorice aromas. A fruity style of wine that is balanced well with subtle tannins and relatively crisp acidity. A touch of spritz on the palate adds a third layer of complexity. A great accompaniment to Asian or Italian cuisine.
The fruit was crushed and fermented on skins for 4 days before being pressed and allowed to ferment in tank until there was approx 12% alcohol. The fermentation was stopped by chilling the wine down to -4C and filtering the yeast out of the wine. The relative short skin contact imparted the subtle tannins aimed at giving the wine structure and texture to match the sweetness of the palate.
The relative warm ripening season saw the fruit ripen faster than expected. I was hoping to aim to harvest around 12 Baume to make a dry style of Dolcetto. However; the fruit came in at 15.0 Baume and after my initial dismay and once I tasted the fruit I saw that it had fantastic black cherry and plum flavours that would suit a sweeter fruit driven style of wine. Sourced from a single vineyard above Cheshunt in the upper King Valley and harvested on the 23rd April in the cool of the morning.
Stainless Steel tank
High Res Photo
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