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Dal Zotto Sangiovese Cabernet 2012

Wine Specs

Vintage

2012

Acid

3.4

Bottling Date

1753-01-01

Alcohol %

NULL

In Stock

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Tasting Note

Aroma

Closure

GrapeSangiovese Cabernet

Grape Variety

Maturation

Oaked0

PalateAn absolutely text book combination of the two varieties that have proved their pedigree in Italy; the Sangiovese provides high notes of sour cherry and brambly character, while the Cabernet provides dark fruits in abundance; medium-bodied but seriously structured and generously fruited, offering a gorgeous core of sweet red fruits, rolled tobacco leaf and fine powdery tannins to conclude.

VarietalV_SANGIOVESEBLEND

VinificationThe wines are made separately and then blended together. We take this approach as year to year the blend may alter according to the structure of the individual wines. The grapes are machine harvested and the processed through a crusher destemmer. They are processed to tank and juices are then inoculated and the fermentation begins. The wine will ferment for approximately 10 days and during this time be pumped over twice a day or depending on the extraction possibly less. After the ferment is complete the wine is held on skins for up to 10 days to help soften the tannins. We determine when we are going to press we allow the tank to drain overnight and then press out the ferment. The wine then goes into barrel and goes through malolactic fermentation. When complete it is drained from barrel, allowed to settle and then put onto barred for a further 12 months. The wine is then bottle prior to the beginning of the new vintage and is normally released in June. The grapes are machine harvested and then processed through a crusher destemmer. They are process to tank and then inoculated and the fermentation begins. The wine will ferment for approximately 10 days and during this time be pumped over twice a day or depending on the extraction which could result in being done less to prevent over extraction. We determine when we are going to press through tasting the wine as it completes its ferment. When it is ready to press we allow the tank to drain overnight and then press out the ferment. The wine then goes into barrel and goes through malolactic fermentation. When complete it is pumped from barred, allowed to settle and then put back into barrel for a further 12 months. The wine is then bottle prior to the beginning of the new vintage and is normally released in June. It is from the two above individual wines that the blend is then determined. And depending on the structure of each of the wines the percentage split of the blend will alter to give the best possible wine.

RegionKing Valley - VIC

Region CodeDVICKING

Region Notes

StateVIC

Subregion

WinemakerMichael Dal Zotto

Wine StyleRed (Full Bodied)

Tony Love

2015/04/21

Hobart Mercury, 21 April 2015

This blend is regularly seen and common as well in Italy, here showing how the two varieties work well as the more savoury sangio gets entangled with the darker cabernet fruits that add a faint nod of mint. This complex matrix of characters is delightfully balanced and fuller bodied than Dal Zotto’s straight sangiovese, deserving of solid meat accompaniment.

James Halliday

2014/07/27

James Halliday Australian Wine Companion, July 2014

Good colour; starts off promisingly, but the dry tannins on the finish needed to be fined.