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The Winemaker's Selection was introduced to allow experimentation and special parcels of fruit to remain separate so that they can show their true colours.
This 100% Sangiovese wine was harvested from our estate vineyard at Saltram, near Angaston. The 2016 vintage brought out the best in this parcel of Sangiovese. On the vine the fruit tasted of fresh, dark cherries, complemented by powerful powdery tannins–characters which remained through to the finished wine. With the vineyard now eighteen years of age, it perfectly captures the potential of Sangiovese in this unique aspect and location.
“Deeply red coloured with bright redcurrant and red apple-skin fragrance. The structure is the key here - firm savoury tannins that build across the palate, but with the lively acidity add length as well as structure. Spicy oak sits nicely within the frame work, delivering an excellent polished, yet somehow rustic, feeling wine.” David Bicknell Halliday Wine Companion
This Sangiovese has lifted aromatics of fresh dark cherries with dried herbal notes and nuances of mulberries and chinotto.
The palate is tight and focussed with classic grainy mouth-watering tannins which dance along the palate providing a backbone for the dark cherry flavours.
Download Tasting Notes (PDF
Just one hour’s drive from South Australia’s capital, Adelaide, lies its gourmet capital (and wine Mecca), Barossa. One of the country’s most beautiful and historic wine regions, Barossa is a magnet for lovers of fine food and wine. Its classic Mediterranean climate, and free-draining red brown soils, makes the region ideal for growing grapes. Barossa produces excellent Shiraz, Cabernet, Grenache, Mourvèdre, Riesling and Semillon.
The 2016/17 growing seasoned commenced with cooler than average conditions through spring into early summer, resulting in good set and flowering conditions. Regular rain events and cooler conditions throughout the growing season resulted in a later harvest. These ideal milder conditions saw the grape phenology mature in line with sugars levels, producing full flavoured wines which retained their natural acidity.
Alex started as 10th Winemaker at Saltram in 2017, however his first connection with Saltram was in 2001, working alongside the 8th maker, Nigel Dolan. Alex brings with him over fifteen years of winemaking experience and a great love of the Barossa. His style is down to earth – allowing the season and dirt to speak for themselves – keeping winemaking simple to enable a pure expression of Barossa fruit, as is the Saltram tradition.