From the hands of two astute wine businesswomen, Kate Giles (a wine marketer) and Marnie Roberts (winemaker, also of Matriarch and Rogue). Born of a passion for alternative and emerging varieties and the opportune finding of a fantastic parcel of Sangiovese, this #cheekysangioproject (working title) evolved into Dilettante, from the Italian Dilettare: “To delight and to entertain.”
From a single vineyard, fruit is handled as minimally as possible, coaxed to bottle via wild fermentation and raising in old oak, no fining or filtration, and just a dot of sulphur at bottling. Ultra juicy, soft and slurpable, a mid-weight expression with an array of cherry flavours and gentle tannins, absolutely made for pizza and pasta. A fun, widely appealing wine.
As per the Dilettante Sangiovese, fruit sourced from the Wakefield vineyard in the southern Clare Valley. Left on skins for seven days, fermented wild and rested in tank, bottled with a light filtration.
A pleasing iteration of Fiano – plenty of pulp and texture to this, but still focused enough on the palate. Hay, honeysuckle, limes, almond meal, yellow flowers and the tiniest suggestion of sherbert. A fuller style, another super match for anything with a bit of spice heat.
