Aglianico

2017 Tasting Notes

This 2017 Aglianico is drawn from vines rooted in the quartz shot clay and granite of Caj Amadio’s vineyard near Kersbrook in the northern Adelaide Hills, (300 metres above sea level). Aglianico is a late ripening variety – more so at this kind of altitude – and these are Spinifex’s last vines to be harvested. Aglianico has shown a great affinity for this site with the fruit ripening very late, typically just before the break in the season, with deep flavours, fresh tannins and high natural acids.

Fully destemmed and naturally fermented, the juice spends around two weeks on its skins and is matured in large and small format wood (and a portion of stainless steel). To capture the variety’s perfume and bright fruit, it’s bottled at ten months without filtration. With the exception of a little sulphur dioxide it was made without any trimmings. Bottled under screw cap.

2014 Tasting Notes

Sourced from a single vineyard in the northern most reaches of the Adelaide Hills. Aglianico has shown a great affinity for this site with the fruit ripening very late, typically just before the break in the season, with deep flavours, fresh tannins and high natural acids. All fruit is hand harvested, fully destemmed and fermented with indigenous yeasts and is on skins for 14-20 days. Elevage is undertaken in both tank and oak, on lees, for 10 months prior to bottling without filtration.