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2018 Frederick Stevenson Montepulciano Eden Valley

2018 Frederick Stevenson Montepulciano Eden Valley

$37.99 Per Bottle

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$36.99 (Buy 6 or More)

Eden Valley
2018
750ml
+
BOTTLE(S)
In Stock, ready for dispatch.More info
$37.99
Eden Valley
2018
750ml
  • THE BRIEF
  • THE FINER DETAILS
  • WHO MADE IT?
  • THE BRIEF
  • Steve Crawford is the man behind Frederick Stevenson. The label was created as a reaction to the mass-produced, wine-by-numbers part of the industry, where the hands-on craft of small-batch wine making was being lost. Add in some premium, old vine fruit, and Fred was born!

    His Montepulciano comes from the Eden Valley, with the higher elevation bringing a beautiful herbal note to the wine. This is a slurpable, moreish red that could even handle a light chill, if you were so inclined. Eden Valley Montepulciano... why not?

  • THE FINER DETAILS
  • From the Eden Valley.
    Fruit sourced from Tim Fechner's property, just north of Angaston.
    Poor limestone soil, +/- 350m above sea level, picked late in April.
    Hand picked, plunged, pressed, bottled, labelled and loved.

    WHAT SHOULD YOU EXPECT?


    Stewed plum, orange peel, bay leaves, liqourice straps and amaro is pretty predominant on the nose. Round and plush mouthfeel upfront, with the characters from the nose carrying through to the palate, to fine grained / tightly woven tannin centred in the middle of the tongue. The mulberry like acid lingers on the tongue, with slight flavours of dried garrigue herbs coming through.

  • WHO MADE IT?
  • Frederick Stevenson is the winemaking alias of Steve Crawford. He started the project as an antidote to the industrial scale and trophy winemaking that he felt had overwhelmed the Aussie wine scene. Travelling around Europe Steve was inspired by the fresh drinkable wines and the merger of wine into daily life. When he returned home he decided that he wanted to show an elegant side to south Australian wines, and prove that structure and balance can be achieved without the addition of acid, tannin, enzymes and new oak. Working out of a small warehouse in Adelaide Steve focuses on texture, interest and creativity. The vineyards are by far the most important part of his production tending to focus on tannin and acid, and he will pick according to this. Steve always felt ‘weirdly anxious about recipe winemaking in Australia’, so instead he has taken a low intervention approach in the winery, varying what he does depending on the vintage. He adds a small amount of sulphur to the wine just prior to bottling - to eliminate bottle variation and protect the wines from exposure to oxygen on its first racking.