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2017 Primo Estate Zamberlan Cabernet Sauvignon Sangiovese

2017 Primo Estate Zamberlan Cabernet Sauvignon Sangiovese

$29.99 Per Bottle

|

$179.94 (Case 6 x 750ml)

14.5%
McLaren Vale
2017
750ml
+
CASE(S)
Winery Direct: Dispatched in 3-5 days.More info
$179.94
14.5%
McLaren Vale
2017
750ml
  • THE BRIEF
  • THE FINER DETAILS
  • WHO MADE IT?
  • EXPERT REVIEWS
  • THE BRIEF
  • 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.

  • THE FINER DETAILS
  • The Cabernet for Zamberlan is grown in Primo Estate's two McLaren Vale Vineyards. Our dry grown Angel Gully Vineyard in the subregion of Clarendon is rocky and steep with predominantly shale stone soil. The soil and altitude ensure slow, even ripening with depth and texture. Our McMurtrie Road vineyard on the valley floor enjoys cooling maritime influences and warm days giving full fruit flavours and body.

    A dry, warm growing season meant early flowering and a very early start to harvest. Good rainfall in early January provided welcome relief then the warm and dry conditions continued through February resulting in a very short, condensed vintage with some of the best quality fruit we have seen in years. To create this wine using the Italian ripasso technique, newly fermented young Sangiovese and Cabernet Sauvignon is pumped over the dried grape skins from the JOSEPH Moda for additional fermentation.

    The wine is then pressed and barrel aged. Harvest February 2017 Grapes 86% Cabernet Sauvignon, 14% Merlot Oak 12 months in new/aged French and American barriques Alcohol 14.5% Winemakers Joe Grilli & Tom Garrett Peak drinking Drinking well now and developing over next decade.

    WHAT SHOULD YOU EXPECT?


    Incredibly intense and complex with rich, ripe dark berry fruit with a nutmeg spice. Dark chocolate from the ripasso process is counterbalanced with notes of maraschino cherry from the Sangiovese.

  • WHO MADE IT?
  • Primo Estate's story began in 1953 with the arrival of Primo Grilli. A grape grower in his home region of Le March in Italy, he emigrated to Australia bringing his skills to Virginia, a small township north of Adelaide. Primo Grilli's son, Joseph, having graduated Dux of his class at Roseworthy College in 1979, founded Primo Estate. An innovator from the start, Joe experimented with techniques such as double pruning, Amarone style grape drying and botrytis. Primo Estate quickly established a reputation for truly unique winemaking operations, combining modern Australian know-how with old-school Italian winemaking heritage. The Grilli family winery has come a long way since that first planting in Virginia, with Joe and Dina planting their dream vineyards in Clarendon and McLaren Vale. In 2006 Primo Estate opened the stunning new headquarters at McLaren Vale incorporating a cellar door and tasting room which combine modern design with classic Italian practicality to reflect the multicultural influences of the wines and even olive oils.

  • EXPERT REVIEWS
  • 96 POINTS

    JAMES HALLIDAY - HALLIDAY'S WINE COMPANION


    An 86/14% blend uses the Italian ripasso technique: newly fermented sangiovese and cabernet are pumped over dried gapes skins ex Primo Joseph Moda. Joe Grilli says '17 has produced some of the best quality fruit he has seen in years, and it shines in this intensely flavoured, bright wine, with juicy red and black cherry/berry fruit, fine tannins and oak.'