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…ish Dolcetto 2018

$22.00 ea

AVAILABLE

(Only available for purchase in groups of 6)

The 2018 …ish Dolcetto shows delightful aromas of black cherry, fruitcake and fragrant wild herbs.  Flavours of black cherry and liquorice define the palate along with intriguing fine bitterness.

  • Vintage 2018
  • Region King Valley VIC
  • Producer ...ish
  • Producer SANTA & D'SAS
  • Variety Dolcetto
  • Bottle Vol 750mL
  • Closure Screwcap
  • Vegan Yes
  • Organic Yes
  • Biodynamic Yes

Best matched with the following food groups

The 2018 …ish Dolcetto shows delightful aromas of black cherry, fruitcake and fragrant wild herbs.  Flavours of black cherry and liquorice define the palate along with intriguing fine bitterness.  A medium to full bodied wine that is textural and multi layered, balanced with chalky acidity. An excellent match for corzetti with mushroom and sausage ragù.

Aromas of black cherry, fruitcake and fragrant wild herbs. Flavours of black cherry and liquorice define the palate along with intriguing fine bitterness. A medium to full bodied wine that is textural and multi layered, balanced with chalky acidity.

Corzetti with mushroom and sausage ragù.

The King Valley is one of Australia’s most exciting, emerging wine regions. It is located in North East Victoria – approximately three hours North of Mel-bourne and seven hours South of Sydney. Home to the most picturesque and unspoilt valley in Australia, King Valley benefits from a cool climate with ex-tremely varied terrain, that ranges from snow-capped Alps to sun baked fields.

The growing season was a dry and mild year. Cool nights and mild days ex-tended the growing season while retaining natural acidity. The fruit quantity was balanced and fruit quality was exceptional, producing vibrant aromas and intense flavours in the red varieties with ripe tannins.

The fruit for the 2018 Dolcetto was picked on the 3rd of March at a pheno-logical ripeness level of 13.1° baumé. The grapes were picked in the early morning, and were destemmed and then crushed to a static fermenter. The fruit was cold soaked for three days with light pump overs keeping the cap fresh. A slow fermentation on skins with a peak at 30°C with twice daily pump overs. Once pressed off skins, MLF fermentation at 22°C took place for about 6 weeks in concrete vats. The wine was kept on lees with no sulphur for matu-ration in the concrete vats until late January which allowed the wine to remain fresh, while providing texture and mouthfeel.

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