Grapes are grown on the Leask Vineyard, McLaren Vale, a red clay soil site which is biodynamic, but biodynamic practises not carried through winemaking. Aglianico is a notoriously late ripener and isn’t picked until late April-early May. Grapes are de-stemmed and innoculated with neutral yeast. Extended maceration (extended time on skins) then the wine spends 36 months in seasoned oak and a further two year in bottle before release.
Immediate nose of beetroot juice poured over graphite shavings sets you up for quite a journey. The palate shares the same dense minerality and graphite texture as the nose with a quiet but growing presence of forest floor and frozen berries. On opening, this fruit thaws to release fresh summer pudding and cream served in a pencil case. Bonkers!