Description
Winemaker Sam Scott founded La Prova in 2008; the culmination of two decades spent working both internationally and in South Australia. He developed a natural affinity with Italian grape varieties early and came to see Australia as the ideal place for growing them, especially as temperatures rise.
La Prova refines the traditional textural and savoury characteristics of Italian varieties to create approachable, sophisticated wines of depth that keep curious drinkers interested. The wines are delicious with or without food and all made in the Adelaide Hills, where you can visit the cellar door on the first weekend of each month. There are two ranges; alongside La Prova is La Prova Uno, with single site expressions from exceptional vineyards.
The winemaking focusses on careful cultivation in the vineyard and fastidious selection of the right day to pick. The day you pick is the day you make your wine! Fruit is sourced from vineyards best suited to each variety; largely from the varied topography of the Adelaide Hills, but from farther afield too including Prosecco from King Valley and Nero d’Avola from McLaren Vale.
Italian varieties need less water and thrive in warmer conditions. Many are future-ready, supporting a production philosophy that is inherently sustainable and in our view necessary to ensure the future of Australian wine. All wines are vegan friendly.
About this wine from the winemaker: “Sangiovese is quite a journey! The difference in clones, responses to soil types, rainfall and climate is as extra-ordinary as is the uncanny ability for the variety to show varietal character wherever it is grown too. Small parcels of fruit were selected from four exceptional warmer Adelaide Hills vineyards, the Blows Vineyard in Macclesfield, and the Shining Rock Vineyard in Mt Barker, Amadio Vineyard in Kersbrook and the Christmas Hill Vineyard in Kuitpo, which make for a wine true to our medium bodied, savoury style.
Once harvested the grapes are de-stemmed into an open fermenter and left on skins for long enough, generally just over one month, that the tannins soften from angular to silky, and also enhance the savoury nature of this variety that we love so much. Wild ferment, unfined and unfiltered. Vegan friendly. … The most versatile and food friendly grape of all the Italian varietals. A bright, fragrant and savoury, medium bodied red.” Remarkable wine brimming with fruit and balance here
Newly arrived vintage. Review for 2021 .. 95 points and Top Wines for 2022, James Halliday, Australian Wine Companion “Wild-yeast fermented with over a month on skins to extract the tannins, doing so with skilled restraint. The wine has a savoury carapace, but there’s its overall impact of cherries of every kind to provide balance.”
RRP $33 *Our Price $30.99
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