Impressing from the first tilt of the glass, our Sangiovese makes itself known, with a burst of exotic spice giving way to black cherries, blackberry, and freshly grilled herbs. Layered and ripe flavours of sour cherry, black cherry, plum and blackberry fruit unfold on the palate with bay leaves, cloves and licorice playing in the background. This wine displays a dense centre of gravity that is streamlined and polished in texture with fine, structured tannins that will improve with ageing.
Enjoy this wine with Pappardelle and Wild Boar Ragu.
Timmering Vineyard was established in 1999 by the Devine family in the Heathcote wine region. The vineyard is owned and operated by the second and third generations of the Devine family who have been in viticulture for over 50 years. This unique site has a gently sloping north easterly aspect, on the famed Heathcote Cambrian soils which underpin the Sangiovese block, planted to the H6V9 clone. Taking enormous pride in best viticultural practices, the Devine family oversee the production of highest quality fruit.
VALLEY SELECTION
Our Valley Selection range of small batch wines are created from parcels of fruit carefully selected by our winemakers from a single vineyard. The wines explore the individuality of each variety and our expression of wine styles, while reflecting the unique region in which they are grown. Each bottle captures the essence of the growing season and the vineyard, nurtured by our growers, and then passionately crafted by our winemakers into remarkable and age-worthy wines.
THE WINEMAKING
Harvested on the 1st of April 2022 at very cool 13°C, the wine was crushed and destemmed to a rotary fermenter to cold soak for three days. The wine was then inoculated with a specially selected Italian yeast isolate designed to bring out the structure and flavour profile characteristic of Sangiovese. The wine was rolled twice daily to achieve maximum colour and flavour intensity. It was fermented at slightly cooler temperatures of between 22-24°C for 7 days to maximize fruit expression and not over extract dry tannin. After 7 days the wine was pressed off to tank and underwent MLF on yeast lees to maximise colour fixing and mouthfeel. The secondary fermentation lasted 8 weeks and the wine thereafter was pumped over monthly to increase palate weight and richness. The wine was filtered a month prior to being bottled.
THE VINTAGE
A cold wet start to the growing season proved challenging in the vineyards with fruit set and ultimately yields lower than average. Summer began with high humidity, but during the ripening period became stable and dry. A balanced and even development of flavour and tannin ripeness occurred with fine natural acidity retained across all varieties. While the quantity of grapes was down in 2022, quality was fantastic.
