Alex Beckett, Marnong Estate’s winemaker is a Hunter Valley lad and made a swag of the alternative varieties for the well regarded Briar Ridge in Pokolbin. Here he takes the destemmed single vineyard fruit and allows it to cold soak for 5 days at 8 degrees centigrade before being allowed to build temperature for fermentation. Spends 16 days on skins before being pressed off to oak for the secondary malolactic fermentation (MLF). Left to mature on lees in barrel for 8 months.

Marnong Estate, Single Vineyard, Sangiovese Sunbury, 2024

Aromas of red dirt mud, moss, steeping cherries on their juice, gun flint reduction, kitchen herbs, licorice all sorts, grilled plums and sweaty brown spice. Medium bodied and bright. Plums and cherries, graphite and herbs. Tannins are drying, pervasive and woolly: perfect foil for any tomato and/or protein based food of your choice: Give me tumblers of this and deep bowls of pork ragu and pappardelle.

RRP: $35
Alc: 12.5%
Rating: 91/100

Wine sample courtesy of Marnong Estate and Dialogue PR