2018 Gipsie Jack Dolcetto
Fruit for this wine was sourced solely from the “Pasquin” vineyard owned by John Glaetzer and Bill Potts. The vines are spur pruned and trained to a vertical shoot positioned canopy The soils are free drain-ing, sandy loam over a red clay layer.
The fruit for this wine was machine picked, then de-stemmed and crushed to small open top fermenters. The must was allowed to cold for 48 hours, to the retention of fruit flavours prior to the ferment beginning. The wine was then hand plunged 2-3 times daily throughout fermentation to extract colour, flavour and tannins, prior to pressing to 2 yr old French oak hogsheads. The wine then underwent Malolactic fermentation in this oak, prior to being racked and returned to the same oak for maturation until blending and bottling.
This fruity medium bodied wine offers dark, gently spicy aramas with earthy undertones. Stunning deep ruby colouring, along with bal-anced soft tannins, hints of red fruits and strawberries, makes this an ideal match for those who love anything Italian.
Cellaring Designed for drinking now, but will further develop and reward cellar-ing for 5+ years