A decade ago, fresh young reds were rare, and rarely taken seriously. These days they are more common, and critics pay much more attention! We are not after attention per se; our aim is to take the best of Sangiovese - always the core of ‘The Mongrel’ - and build on it, in a perfumed, savoury, unchallenging style: fresh, bright and lively!
Now through the next two years
A fruity-earthy mix of tar, raspberry, and maple syrup.
A supple textured, muscular palate of length and mid-weight. The intense perfume ‘blooms’ across the palate. Crunchy. Shiny polished leather.
A simple pasta e polpette (meat-balls) dish with grated parmesan and fresh parsley. In fact any rich, tomato-based dish will be a perfect match!