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Bringing you the fruit of old Barossa vineyards, which have been handed down from generation to generation, crafted in the traditional old world way, by a commune of family growers who have delivered the most memorable vintages since early settlement. The label says Soul Growers but the harvests were historically bottled by the nation's most illustrious brands. Today, these veteran families of Australian viticulture can bring their princely harvests to market under a moniker that defines a tradition of village winemaking and a culture of reverence for the land. Ancient rootstock Grenache and Mourvedre, bespoke clones of Cabernet and Shiraz, prodigal plots of Pinot Noir. This magnificent range of varietals are all remarkable for their seamlessness, succulence of fruit and velvet tannins. Only the finest old vineyards are considered for admission into the Soul Growers club. Nothing but the top cut of barrel aged wines are worthy of the Soul Growers stamp... Views of venerable old vines»

Marchesi Mazzei Poggio alla Badiola CONFIRM VINTAGE

Sangiovese Merlot Chianti Italy
From parcels of Sangiovese and Merlot grapes grown to the highest altitude vineyards on hills facing the Elsa River Valley just south of Castellina in Chianti, at the very heart of the Chianti Classico zone. Owned and operated by the Mazzei family since 1435, the Fonterutoli estate still preserves its tradition of a tranquil country hamlet with just a few houses, the Church of San Miniato and the villa which replaced a fortified castle from the Middle Ages. Poggio alla Badiola boasts excellent structure, smoothness on the palate and charming personality.
The generous personality of the Fonterutoli wines has been perfected over the years through a discipline of research and innovation. The excellent exposure of the vineyards, an exceptional soil and microclimate, yield complex, elegant and imposing wines. All work from pruning, leaf plucking, bunch thinning and harvesting is carried out by hand. Fermentations take place in cone shaped steel vats at 26°C to 28°C for maximum extraction of colour and tannins. Upon completion, batches are transferred to small French and American oak barrels for malolactic and ten months maturation. Components are handled separately until the final assemblage just prior to bottling.
Brilliant purple/ red in colour. The bouquet is very intense, showing notes of red fruits, cherries, berries and spice. The palate shows excellent acid balance and soft tannins, through to a long, persistent finish of sweet fruit. Poggio alla Badiola is ideal for drinking whilst and at it's youth. A most attractive and satisfying wine, it is totally moreish and completely versatile with all food.
Marchesi Mazzei
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