After Five: The 'Italian' Duo

£49.90 per pack of 2
14 in stock
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1 x After Five Wine Co. Montepulciano 2018 1 x After Five Wine Co Single Vineyard Blend (Serata) 2017

After Five Wine Co Single Vineyard Blend (Serata) 2017
Craig Stansborough “The Serata was really the main reason why I planted the two Italian varieties in the first place, to produce our version of a Super Tuscan. I always enjoyed the complexity of those wines and the idea that there were no boundaries. I had a hunch the natural acidity and the tannin would lend itself to blending with Shiraz and we have been so pleased with the results.. I just wish I could get in a time machine and see what they look like in ten years, I am pretty confident they will look bloody smart!

This is a single vineyard wine, as are all of the After Five Wine Co. The main idea behind these wines is to showcase the sites from which they come from. The name really stemmed from when Mark and I spend most of the early days working on Purple Hands Wines, after five! But it also does reflect when we tend to open the first bottle.

Out of all the wines I would have to say probably the most difficult wine to blend, 2-3% difference in the varietal mix can play havoc with the structure so it takes time and care but the results are rewarding.”

Technical: “The Shiraz was picked on the 10th March, Aglianico and Montepulciano on the 10th May 2017. All the fruit was destemmed and lightly crushed (rollers open) to an concrete open fermenter and was seeded with natural yeast and cultured yeast. Temperatures were allowed to reach 28C with header boards allowing gentle extraction. All three varieties were fermented separately and each variety had an average of 9 days on skins. All fruit was basket pressed and transferred into French oak, only the Shiraz component had some new oak. After 6 months of maturation the wine was blended and transferred back to oak for a further 10 months before bottling.”

Montepulciano 2018
Craig Stansborough “Planted in 2011 on its own roots, the vines have been spur pruned as this seems to suit the soil profile and the variety. The vine has a tendency to overcrop so we generally thin around veraison, I believe this is critical to get even phenolic ripeness. The Monty tends to be quite late ripening, generally 6 -8 weeks later than the Shiraz next to it.

This is a single vineyard wine, as are all of the After Five Wine Co. The main idea behind these wines is to showcase the sites from which they come from. The name really stemmed from when Mark and I spend most of the early days working on Purple Hands Wines, after five! But it also does reflect when we tend to open the first bottle.”

Technical: The fruit was picked on the 9th April, all the fruit was destemmed and lightly crushed (rollers open) to 1 x open fermenter with header boards and 1 x 1 tonne Poly Fermenter, both were allowed to commence indigenous fermentation. Temperatures were allowed to reach 28C, the open fermenter was pumped over 3 times per day with the poly plunged 3 x times daily. After 10 days on skins the open fermenter was basket pressed and transferred into 1 x new French oak hogshead with the balance to 1-4 year old French oak hogsheads. The poly was topped and was left on skins for 3 months before pressing, both underwent malo-lactic fermentation, After the fermentation, SO2 was added to the barrels, the wine was then left on light lees to mature for 5 months before racking. The wine was then transferred back to the same oak and matured for another 12 months. No finings or filtration used.