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.
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.
Now through two years for reliable pleasure.
On a cartoon window sill somewhere sits a fresh baked cherry pie – this wine is the tremendous scent that draws fictional characters to steal a bite. All crunchy cherry pie crust, with fruit all the way through the pulp to the pip.
The fine texture gives length to an ever-present pulpy fruit. Drying, salivating, fruit filled melodrama that demands a pasta.
Pink lady apple skin, rose petal, and woody baked spices. An earthy sweet tobacco gives the ethereal grounding. The decidedly medium weight of the palate is fresh and full of fruit sweetness. Lush and lingering.