Sangiovese is a grape that has a lot going for it. Think savoury, meaning it’s great with food; it has a cherry flavour which is a contrast to most other grapes we grow and it holds very good tannin structure. Its natural acidity means it always has an interesting and lively palate.
|Winemaker's Notes||Sangiovese is enigmatic to the point of being problematic. It will not be pushed in a direction that it doesn’t want to go. I got a whole lot better at working with it when I realised that what I want matters very little to this grape. These days I just try to help it along – if nothing else then this approach yields less grey hairs.|
|Drink||Now through two years for reliable pleasure.|
|Bouquet||Split stone, blood, iron, and masses of red cherries. Sweet tobacco and cotton candy. Further wafts of rose petals, bitumen, and ripe red apples.|
|Palate||The fine texture gives length to an ever-present pulpy fruit. Drying, salivating, fruit filled melodrama that demands a pasta.|
|Food Match||If it involves pasta, and particularly a red sauce, you will be hard pressed to find a better match.|
|Analysis||TA: 6.4, <2 g/l, ph: 3.52, ALC: 14.8%|