2017 Rosé of Sangiovese was created using the saignée method, a technique whereby I drain off juice from the main body of the Sangiovese crop, which has had skin contact for a 24 hour period. The resulting juice for this Rose is light pink in color.
The juice was placed in last year’s Sangiovese barrels for primary fermentation for 14-60 days and stirred twice on the gross lees. The wine was then racked off the gross lees and returned to barrel, where it was stirred again twice, or bâtonnage, adding texture to the wine. The wine was allowed to go through partial secondary (malolactic) fermentation. The result is pale pink in color, with a bit more depth on the palate due to barrel fermentation and the partial malolactic. The wine was fermented dry.
The Hunter 2017 is a classic Bordeaux inspired white blend. The backbone is all Semillon adding structure and notes of grapefruit and melon to the blend, without any unripe flavors. I'm personally not a fan of grassy Sauvignon Blanc, so the remaining 20% is ultra-ripe Sav Blanc to lend tropical flavors to the finished blend. Added complexity comes from barrel fermentation in neutral French oak.