The Lopresti vineyard in McLaren Vale shares many similarities with the area of Montefalco in Umbria, the original home of Sagrantino. Both have clay soils, warm summers and an elongated ripening period thanks to geographical influences. The vines are planted on the area named ‘Lot 10’ immediately south of the Chinese Block and only 3km from the seaside town of Port Willunga. The soil here is deep black Biscay clay on ancient Gnaltinga formation clay. This soil is unforgivingly dry in summer, so dry in fact that it cracks open stressing the vines immensely leading to deep, full flavours. This is the third vintage of Sagrantino, although the vines were planted six years ago.
The Sagrantino is picked in the cool of the night and transported to the winery where it is destemmed and gently crushed to small (2 tonne) fermenters. Once fermentation begins, we pump the juice over daily for around 10 days until we are satisfied with the tannin profile. The wine is then transferred to older French oak barrels, previously used for our G.A.M. Shiraz, where it remains for 18 months. The wine is then racked from oak, and bottled without fining or filtration months before being blended. The final blend is clarified by tracking only and bottled without fining or filtration.
Bright, full flavours of plum and black cherries with lively acidity. The palate is framed by imposing, mouth coating tannin giving the wine a real energy. Floral and aromatic with earthy undertones and a dusting of cinnamon spice. Medium bodied with great structure, bright red fruit characteristics of black cherry and ripe blackberry prevail, with a long, savoury and grippy finish that is so signature of this variety.