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$45.00
At the heart of our winery is family, the seed from which all else grows. The power of three, combining our strengths and passion to make memorable wines. We honour our heritage, embrace the present and toast to the future. Live Fierce!
Lou Miranda in 2009 was the second person in Australia to plant Sagrantino. This wine is sourced from this one-hectare block on our Rovalley vineyard.
The 2021 vintage was a return to expected South Australian climatic conditions. A relief to the very challenging conditions of 2019 & 2020. A wet winter and spring set the vines up for lush canopies. With mild conditions experienced throughout spring and summer.
A contrast pairing like Porchetta is brilliant. The richness of the dish is cut through by the tannins in the Sagrantino. A complimentary pairing would be something equally high in tannin such as 85% dark cacao chocolate or chocolate mud cake without too much sweetness.
Fierce III Sagrantino is drinking well on release however the tannins are pronounced which is characteristic of the variety. This tannin will evolve and soften with careful temperature controlled conditions and reward those with patience with more complexity.
436 in stock
Colour: Red with chestnut hues.
Aroma: Highly aromatic with cherry, plum, floral, cola, dried herb and spice.
Palate: Robust and flavoursome. Dark fruits, earthy and spicy characters add complexity. The varietal assertive, unpolished tannins give texture, structure and length. A powerful wine.
Making: Due to Sagrantino by nature being a robustly tannic variety and in a typical vintage careful consideration is required to manage the amount of tannin pick up during the winemaking
process from the skins and seeds. We need to be prudent with every decision to not over extract and produce a wine that is overly tannic and astringent. The Sagrantino was harvested on
the 12th March, 2021.
Fermentation and skin contact for 6 days with shorter twice daily pump overs. Focus is on managing the extract and resultant tannin pick up in ferment. Matured in American oak hogs heads
for 38 months in seasoned oak.
Vegan Friendly.
