Wines - 2015 YP Sete Di Vino (last vintage) - on special
Sete di Vino means thirst for wine and this is our take on a vinous beverage that, shall we say, hits the spot; slakes ones thirst and is a perfect companion at the dining table. Wines raison d’etre after all, is firstly to be a delicious beverage; to play a supporting role at meal time and to provide great enjoyment and stimulate conversation between your dining companions.
Of course it should do this effortlessly and without pretence and it most certainly should ably fill the void should you have a thirst for wine! And we think our 2015 Sete di Vino fits the bill here perfectly, using simpatico grape varieties that simply provide a delicious drink. In the case of the 2015, it is a blend of Primitivo and Barbera and the wine certainly proves that they are the best of friends in the bottle.
Deeply coloured in the glass the wine immediately shows aromas of ripe berry fruits. Satsuma plum and dark cherry notes are to be found here but there are the high-tones of blue fruits in the mix also - blueberry, the fragrance of mulberry and some crunchy cranberry facets. Hints of cherry danish, deep Asian spice, hoi sin, frangipani, gingerbread and marzipan all chime in for a most alluring aromatic feast.
Sitting at the lighter end of medium-bodied the wine is perfumed and lovely in the mouth with flavours of plum, cherry, blueberry and cranberry all making an appearance. The palate is dotted with spice and lifted up with perfumed notes of frangipani and jasmine, berry flan and ginger cake. Light on its feet with a sprightly line of acidity and gentle chalky tannins the 2015 Sete di Vino makes for great, fun drinking with bright, aromatic fruit and supple, succulent palate weight.
59% Primitivo 41% Barbera
The Barbera was picked and destemmed on the 16th of March and then pressed off twenty eight days later on the 13th of April.
Primitive was picked and destemmed on the
1st of April and pressed off 20 days later on
the 21st of April, on average both components
spending 24 days on skins.
These wines spend fourteen months in 100%
seasoned French Oak.
Blended together and bottled unfined and
Bottled – 1st of July 2016
3900 Bottles produced
pH – 3.45
TA – 7.03
Alc – 13.8%
RRP - $25
Winemaker : Michael Papps
Primitivo was planted in 2002 at Kalimna by the late David Marschall, now run by his wife Jeanette Marshall. East-west running on white sand on red clay and ironstone.
Barbera was grafted onto 50 year old Tokay vines at Kalimna in 2010 by David Marschall. North – south running on clay loam
- 90 - James Halliday - Australian Wine Companion
Variety: Red genericsblends
Region: Barossa Valley
Drink by: 2021
Date tasted: 28/3/2017
59% primitivo, 41% barbera. A distinctly spiced,
savoury, red-fruited wine, its fresh light to mediumbodied
structure making it ready to go, with little to
be gained from cellaring. Interesting wine.
- Dan Traucki - WBM
Beautiful purple colour, gentle aromatics and young, bright flavours that will mellow superbly over time.