The second Sangiovese to be made under the Coates label has been sourced from Clare Valley. The long date between bottling (December 2011) and release has given the wine time to lose ‘puppy fat’ and settle into a more savoury spectrum of flavours. I do like Brunello di Montalcino (Tuscany) as my preferred Sangiovese style, and have steered this wine (rather unsuccessfully I think) in that direction.
Sangiovese fruit was picked in early March, cold macerated and fermented for ten days on skins using natural yeasts. Maturation in 10% new French oak and seasoned French oak was performed over 20 months. Two rackings and regular topping are the only time the wine was disturbed in wood. Bottling date is determined when the tannin and oak balance feel right, with a further 30 months spent in bottle prior to release. The traditional approach used to make Coates wines precludes the use of the additives and fining agents such as tannins, enzymes, egg, fish or milk products. Bottled unfined and unfiltered in December 2011.
Deep garnet red in colour. Pretty cherry and elegant forest fruit aromas with savoury new leather and subtle oak accents. On the palate the red fruit notes are supported by a firm acidity and layers of supple yet structured tannins. Drink now to 2023. 240 cases made.
Alcohol – 14.0% by volume Residual sugar – < 1.0 g/L
Total Acidity – 6.9 g/L Volatile Acidity – < 0.65 g/L
pH – 3.50 Sulphur Dioxide – 74 mg/L Total; 28 mg/L Free