Cake Sagrantino DOM 2016 craiglee Sandrone’s layered and polished Barbera

Sandrone’s layered and polished Barbera is drawn from four sites: Cascina Pe Mol

Crafted from Riesling vines planted in 1968

showing notes of long

spice and savoury notes

Cake Sagrantino DOM 2016 craiglee Sandrone’s layered and polished BarberaSingle vineyard fruit from Kersbrook, in the northern and warmest part of the Adelaide Hills resulting in rich, dense tannins, soft acid, ripe savory red berry fruits. Close your eyes, drape the party in old fashioned red roses, lavender and a deep cherry wash. Left on skins to soften the tannins for 3 months. Matured in older French oak we had in the shed out back from previous years for character. Earthy, complex, bruised plums, black cherry, a