Pizza? Pasta? Antipasto? No one does food quite like the Italians; it’s easy, uncomplicated, and stupidly delicious. Their wine funnily enough, is no different… it’s the kind of drop you can enjoy at any time with anything and anyone (personally I like it with a massive bowl of olives, some fresh bread and a good olive oil).
Sangiovese is grown in the Chianti region and is traditionally by Tuscans enjoyed out of a tumbler whilst lazily grazing on whatever might be in season. There are a lot of typical Italian flavours in this, the nose has a definite whiff of sundried tomato, herbs, and a warm earthiness. The flavours fill your mouth and coat every part of the palate, which is rare for this varietal as Sangiovese can often lag in the middle. There is something indescribably modern about this, which I guess makes for a new world wine made with an old world knowledge, and what’s not to like about that?
From the Winery
Hand harvested between in early October. Following a gentle pressing, fermentation takes place in stainless steel with separate components at low (colour and palate definition) and medium temperatures (mid palate richness) for 10 days. The wine is matured partially in stainless steel and partially in seasoned French oak barrels for six months before a three months bottle maturation.
An unusually wet and cold winter was followed by a inconsistent and variable Spring before a hot, dry and unrelenting summer. Late Autumn showers refreshed the vineyards although crop levels remained very low. The vintage will be classified as a “ripe” vintage although the concentrated flavours are matched by fresh acidity.
Tuscany is equal parts wine, food and landscape. The famed 16th century Medici Villa is the centrepiece of the hilltop renaissance town of Cerreto Guidi that towers over the local vineyards. The soils here in Northern Tuscany, 30km to the west of Florence are slightly deeper and richer, producing full bodied and expressive wines.
Awards and Accolades
Sam Kim, Wineorbit "Friendly and modern in style, this likable sangiovese shows fragrant aromas of spiced cherry, plum, floral and thyme on the nose. It is juicy and smooth on the palate with appealing fruit flavours and fine tannins. The wine is balanced and harmonious with a delicate dry finish, making it a versatile food partner. At its best: now to 2018."
Gary Walsh, The Wine Front: "This is 86% Sangiovese, 8% Merlot, 6% Cabernet Sauvignon. It does the job very nicely. Tastes good and drinks well. Cherry and red berries, a little spice and dried herb, plus some fresh cut fennel. Medium bodied, cherries and more savoury dried herb and leather stuff, light chalky tannin, crisp acidity and a fair finish. Easy going and good value."
