It was winemaker Joe Grilli’s father-in-law who suggested making a full-bodied red using the ripasso technique of his birthplace in Northern Italy, so this wine is named in honour of Joe’s father-in-law, Rinaldo Zamberlan.
Newly fermented Sangiovese and Cabernet fruit is made in a quirky Australian take on the Italian ripasso style by pumping over the dried grape skins of the Joseph Moda. The result is a spectacular, omniscient wine of impressive density and flavour. The sangiovese provides unctuos maraschino cherry, while the dark chocolate, lavender and cassis of the Cabernet gives the muscle. At 14.5% alcohol, it still feels balanced, and has the vibrant acidity and engulfing tannins to keep everything food-friendly.