Cleanskin Sangiovese 2024 | King Valley

Winemaking Notes

The grapes are crushed and fermented in two batches — one on skins for 14 days before being drained off, and the other fermented and left on skins for an extra four weeks of extended maceration. These two variations enhance and exhibit the classic savoury Sangiovese tannins. The new wine is then drained and gently pressed into new (30%) and older French oak hogsheads for malolactic fermentation and 15 months maturation, before being blended and prepared for bottling. The wine is then released after an extra twelve to eighteen months of ageing in bottle.

Producer History

This Cleanskin Sangiovese comes from a family-owned estate set high above the King Valley in Victoria’s High Country — a winery with roots going back to 1980, when the first vines were planted by a family with Italian heritage and a deep connection to the land. Beginning with Italian varietals, the estate steadily expanded its vineyards to help shape the King Valley’s now well-established reputation for Mediterranean grape varieties grown in cool climate conditions. The winemaker has guided every vintage since 1999, bringing an intuitive, considered approach focused on expressing the land, the season, and the character of the Upper King Valley.

Nestled on the northern slopes of Victoria’s Great Dividing Range, the King Valley benefits from longer and warmer ripening periods during autumn than most cool climate regions — presenting ideal conditions for Mediterranean varieties like Sangiovese to fully express themselves. High altitude vineyards, warm days, cool nights, and long autumns allow fruit to achieve genuine flavour ripeness and the cool climate character that defines the estate’s wines.