Dodgy Bros DOCG Sangiovese 2015
94 points – James Halliday Wine Companion
92 points – Mike Bennie, Wine Business Magazine
Handpicked on March 9, 2015, crushed on March 10, 35% whole bunches in ferment. Inoculated with a particular species of Saccharomyces bayanus to promote bright fruit and floral aromas, and re-inoculated 4 days later with a workhorse wine yeast to complete the fermentation. The wine was hand plunged once daily during the ferment to promote very gentle extraction. The wine was basket pressed to tank and settled for 3 days before filling old French and Hungarian 500L puncheons.
“While most of our other wines are about sub regional characteristics and are made with a “hands off” winemaking approach, this wine was more crafted, in an attempt to create a red wine that is more appropriate for the hot summers we get here in South Australia. It’s picked early to retain acid and freshness and for the resulting lower alcohol content, to maintain its versatility when it comes to pairing it with all kinds of food. Most people don’t want to drink a high percentage alcohol Shiraz on a 38 degree day, so this is a wine that can hopefully bridge the gap between a refreshing rosé, and a serious red wine.”
Wes Pearson – Winemaker
87% Sangiovese – Blewitt Springs sub region, 13% Shiraz Sellicks Foothills sub region, 12.5% alc./vol.