This wine is a mix of Sangiovese and Colorino, this Chianti like wine will be a favourite for many, pairs well with a meaty ragu. Another good vintage by Mark Walpole - Frank
The 2019 Sangiovese has savoury overtones of dark cherry and dried herbs combined to create a complex but pleasant aroma on the nose. Subtle tannins and acidity combined with ripe fruit come together to produce a medium to full bodied palate with persistent flavour.
Our 2019 Sangiovese is a medium-full bodied wine which offers savoury and textural tones, with a beautiful line of fine-grained tannins and acidity running through the palate. Aromas of sour cherry and plum with a variation of dried herbs. Incorporating a small portion of Colorino, which is an old Tuscan variety traditionally used in the production of making Chianti, this wine was created to capture the essence of that style. The wine was made for immediate enjoyment, but like Chianti Classico, can be aged for a number of years to create greater complexity.
- Blend : 95% Sangiovese. 5% Colorino
- ABV : 14.00 %
- Closure : Screw cap
- Drink Until : drink now or up to 5 years in cellar
- Bottle Size : 750m
- Beechworth VIC
About The Winery
Sitting atop the golden granite township of Beechworth, amongst stunning gardens, is Mayday Hills, a decommissioned asylum dating back to 1867. The old maintenance workshop of the asylum has been cleared of wood lathes and blacksmithing furnaces, and is now where Fighting Gully Road wines are made. Adrian and Mark have been sharing a workspace for ten years. It began in a little winery at Smiths vineyard, then newly-leased by Mark, where the two progressed from pressing 10 tonnes of fruit in year one to 125 tonnes in year two. In search for a little more room to move, Mark and Adrian moved the winery to a spacious old apple store in the neighbouring township of Stanley, only a ten minute drive away, but an additional 300m above sea level. After two vintages of having their fermenting reds get so cold that they would stop work (fermenting) and require reinoculation, luck so happened that the eclectic Mayday Hills maintenance workshop appeared.
The maintenance workshop space may have contributed a little of its own spirit of experimentation and perseverance to the winery. The four vintages that have been produced here have seen the first Sangiovese trials, experimentation with wild and indigenous yeasts, and perfection of barrel ageing techniques in unexpected varietals.
Everything about the potential of the wine is there in the grapes, which Mark oversees. And then in the winery, he expertly captures what has been brought through the door.