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. Matured for 18 months in seasoned barriques then 12 months in seasoned puncheons.
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!