Dolcetto

As an early ripening variety, we can concentrate on its harvest and fermentation well before the Sangiovese is picked.

The berries are small and concentrated, and provide the wine with high extract and colour. In Italy, the fruit is often fermented for only a few days before pressing, and then matured in tanks without any contact with oak. The aim is to release the wine young for almost immediate consumption.

To us, this is a pity. With a little effort, the fruit can reveal a level of complexity, extract and tannin not often seen in red wines harvested from mid to late March, ie, very early.

Dolcetto was first made at Heron’s Flight in 2004. Every year since then, we attempt to get the fruit as ripe as possible and mature the wine in a small percentage of new French barriques. The results have been very interesting.

All the wines have a definite varietal characteristic - lifted aromas of spiced cherries and black doris plums, with a slight bitterness on the back palate of marzipan and burnt cedar. And these flavours are complemented with very ripe tannins and great extract.

We are very excited about the potential of Dolcetto on our site, and as a significant red wine throughout
New Zealand.