Adelaide Hills vineyards respond to ‘La Bise’ invitation for colaboration
With the release the 2016 La Bise Rosé and 2015 La Bise Sangiovese
Adelaide Hill’s La Bise has recently released two new wines; the 2015 La Bise Sangiovese ($25) and 2016 La Bise ‘Le Petite Frais’ Rosé ($22).
In keeping with the brand philosophy of working with alternative varieties from vineyards needing a ‘kiss of life’, the two new wines are made from a Mount Crawford vineyard at an elevation of 450 metres.
“The vineyard is home to a range of varieties, including Sangiovese, Tempranillo and Pinot Gris,” explained La Bise winemaker and owner, Natasha Mooney. “The site receives a fair amount of heat during summer, however the elevation ensures significantly cooler nights. This is critical for Sangiovese and the development of its flavour profile. With this long cool ripening we harvest well into Autumn, often with the reddening vine leaves falling around us.”
The Sangiovese was harvested at three levels of ripeness in order to optimise the flavour profile. “I’m looking for delicate Turkish delight and tomato leaf characters from the earlier pick and then riper plum and length of tannins in the later pick.
“We utilise unconventional techniques in our winemaking in order to create various characteristics within the wine,” continued Natasha. “A small parcel of this Sangiovese was laid out in trays in the Amarone style to dry and slightly shrivel for six weeks. This develops nutty aromas and a fuller flavour to the mid palate. It’s an interesting process to see how the wine develops so differently in barrel after drying compared to the standard vinification.”
The blend was then matured in old seasoned puncheons and larger vats so as not to impart oak characters to the wine. “The Sangiovese is the more structured and intense wine in the range. It sits alongside the Tempranillo, however it is fuller, with great depth of flavour.”
Joining the Sangiovese is the 2016 La Bise ‘Le Petite Frais’ Rosé. This wine is primarily Sangiovese (55 per cent), with Tempranillo (37 per cent) and Pinot Gris. “Sangiovese for berry fruit flavours, Tempranillo for savouriness and Pinot Gris for acidity and mid palate texture.
“We co-ferment when possible, handling the fruit very gently like a white wine, with minimal time of skins and no antioxidants. Prior to ferment the juice spent time on lees to achieve mid-palate texture. The juice is then fermented with the lees to increase mouth-feel.”
Distribution and Pricing: La Bise Wines are available nationally at select retailers and restaurants, via labisewines.com.au and from La Bise Cellar Door at 38a Murray Street Tanunda in South Australia.
- Adelaide Hills (SA)
To see our recommendations, ratings and reviews you must be a logged-in subscriber.
To subscribe please enter your email address in the "Subscribe Now - it's Free" box on the right and click the "Join" button, or fill in this form >