Looking for a Stockist?

If you arrived at this website to find out where you can buy some of the wines that are listed here, please do contact the office via the Contact Page and we will promptly let you know your closest stockist.

2006 Hollaia

Tasting Note:

Colour: A vivid plum red. A wine of intrigue and generosity displaying both sweet fruit and the more savoury flavours typical of Sangiovese. Bright cherry and boysenberry, with olive, rosemary and tobacco leaf supported by precisely fashioned chalky tannins. A fragrant wine of sour cherry and raspberry fruits, dried herbs, mint, lavender, spice and some hints of wild game.

Independents Note:

Power is the feature of the nose, very much black fruits in evidence although behind the dominant bilberry and blackcurrant is some fresh cherry. There is depth of fruit on the palate with the ripe flavours being well balanced by mid freshness giving an elegant long finish. Derek Smedley MW Jancis Robinson Review WINE OF THE WEEK April 2008 This is the second vintage of this wine. A blend of 65% Sangiovese and 35% Cabernet Sauvignon, itís deep garnet yet still bright and has a complex range of aromas from gently meaty, savoury, olive and herbs to sweet spiced dark cherry and plum fruit. It has classic Sangiovese structure of tangy acidity and firm tannins which has been tamed by ripeness of fruit and refined by the purity of Cabernet, without any loss of freshness. Well balanced, intense and still elegant. Itís made for Italian inspired food. HOLLICK DISTRIBUTOR NEWSLETTER DECEMBER 2008

Grapes:

52% Sangiovese 48% Cabernet Sauvignon

What to eat with:

The wine is a natural to partner with Italian influenced fare. Try with a Barbequed Italian Sausage and Bean Salad for a great lunch or any pasta sauce containing tomatoes.

When to drink:

The 2006 Hollaia drinks well on release, but the ample tannin structure and exquisite balance ensures that time in a good cellar will be rewarded.

Analysis

Alcohol:13.2
Acidity:5.62g/l
pH:3.63

Vinification

The fruit was picked in early April and following crushing and fermentation was matured in predominantly French oak for 18 months to allow the natural fruit characteristics of the variety to shine.

Viticulture

Information being updated

Medals

No medals awarded.