Hitch has changed form over the years, but he doctrine has remained unchanged; a light red for spring packing loads of bright red fruit, acid and texture that’s ideal for drinking in Australian summers. This year is a big leap forward for me, again leaning heavily on Colbinabbin Sangiovese (85%) but with the addition of Colbinabbin Nero D’Avola, pressed as a rose, for maximum fruit flavour and crunch.
The Sangiovese (Chalmers) was picked a little earlier this year fermented both as a whole bunch carbonic maceration and partial cab mac of destemmed fruit, both pressed to tank after 11 days of fermentation, finished in stainless then racked to barrel for some down time. The Nero (Chalmers) was whole bunch pressed as a rose and fermented in tank, before spending 3 months in barrel to sort itself out. The wines came together with a whiff of sulphur in late winter before being bottled in early spring.
This wine is vivid, fresh and aromatic, with more bright red fruit and subtle tannins from front to back. I adore sangiovese in its youth….such delicious fruit, and whilst this isn’t a super reinforced dense expression, the form is linear and complete and holds the fruit very gracefully. If you need something to quench your thirst, serve chilled but if this is sitting next to a bowl of Putanesca i’d serve it just short of room temp.
Please enjoy….all summer. – Minim Wine