Vineyard - The Chalmers Heathcote Vineyard is an east facing sloped site comprised of the famous red Cambrian soils of the area. The lower vineyard from whence came this fruit, is deep red clay-loam. Chalmers aim to follow organic farming principles where possible and are transparent in their communication when it is not. The Sagrantino was sourced from Chalmers Merbein.

Winemaking - This combination is back by popular demand. A few years back I blended some Sagrantino with Nero D'Avola due to necessity but it proved to be one of the more successful iterations of this wine. Nero 80%, Sagrantino 20%. 25% of the fruit was placed in the bottom of the fermenters, the rest gently destemmed over the top. Wild yeasts were allowed to complete the fermentation, with the cap being rolled under the juice by hand once a day for 23 days, before being pressed to old neutral French oak barrels for 9 months maturation. No additions apart from sulphur, no fining or filtration.