Total production: 5 barrels.
Made entirely from “Free Run” juice blended from a blend of 84% Pinot Noir and 16% Sangiovese. This was wild fermented in old oak then aged for 6 months in old French oak barrels. No fining.
Additional Notes: Suitable for vegans
About Santolin: It was the year that preparation met opportunity and in 2012, husband and wife team Adrian and Rebecca Santolin were able to step out independently to do things their way. A relatively young duo in an age-old practice, Adrian is head winemaker while wife Rebecca manages the business and creative.
Playing on tradition, Adrian’s winemaking style is focused on minimal intervention in order to showcase the region and variety in its purest form.
“Minimal intervention makes for a complex wine with great finesse. It makes the varietal, regional and vineyard characters of a wine stand out.”
Their ethos is to keep it simple. A great wine starts with great fruit. Sourcing premium, high quality grapes, they do very little to them in the winery in order to maintain the unique vineyard and regional characters of each variety.
Utilising wild fermentation and kept for up to 12 months in a selection of French oak barrels, their small batch, handcrafted wines are all made from select single vineyard sites.