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2011 Jester Sangiovese Rosé
In Stock
Italian born, Giacomo was known as the King of all Jesters. Quick witted and a skilled performer, he delighted audiences with his magical acts, juggling, story telling, music and sorcery. Jester to the Duke’s court, he spent his early childhood surrounded by the castles opulence and grandeur. Promiscuous by nature, in 1575 he was promptly banished due to scandalous behaviour involving the Duke’s daughter.
CLOSURE • Stelvin
COLOUR • Pale salmon pink
NOSE • Hints of cherry and strawberry fruit on the nose
PALATE • Crisp and dry on the palate, with flavours of spice and plum
CELLARING • Drink young and fresh
Wine Specs
Vintage
2011
Varietal
Sangiovese
Harvest Date
17th March 2011
PH
3.33
Bottling Date
18th May 2011
Residual Sugar
1.8 g/L
Tannin
5.62 g/L
Alcohol %
12.7
Wine Profile
Tasting Notes
The 2011 Jester Sangiovese Rose shows Hints of cherry and strawberry fruit on the nose whilst Crisp and dry on the palate, with flavours of spice and plum.
Vineyard Notes
The vineyards are in the Willunga district in the southern end of McLaren Vale. The heavy grey loam soil over sandstone, intermixed with black Biscay clay, combined with a maritime climate, contribute to an even ripening period and the development of rich fruit flavours and ripe tannins.
Production Notes
Vintage 2011 was the first cool vintage for several years. A mild summer followed by early
February rain resulted in late veraison and delayed fruit ripening. The region faced unusually high disease pressure due to the wet conditions. In the Mitolo's Lopresti vineyards sound canopy management, which included shoot thinning early in the season and bunch thinning at veraison, allowed for enhanced air flow eliminating the threat of disease. The mild conditions led to a prolonged ripening period creating intense varietal flavours in all varieties. These intense flavours appeared at lower sugar levels than previous vintages and were coupled with naturally balanced acidity. This was ideal for the earlier picked Vermentino and Sangiovese for Rose which were harvested in early March with powerful varietal character balanced with natural acidity.
Winemaker Notes
A combination of whole berry and low fermentation temperatures contribute to a lifted
bouquet. The juice is left on skins for 3 days, then the free run juice only is drained off
and fermentation occurs at low temperatures for 3 weeks. The wine is then cold stabilised
and filtered before bottling.
Food Pairing Notes
Antipasti platter of sopressa, bresaola, capocollo, melanzane, Roman artichokes, pecorino and chilli Sicilian green olives