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Here is an Australian Sangiovese that really works. It’s from Central Victoria which seems to suite the variety, showing loads of red fruits with a little raspberry dominance. It’s bright and lively with an earthy dry dusty character that makes it such a good food wine. A dry savoury finish is the key to its food compatibility.
Whole bunch pressed fruit and into 30% new French oak for 18 months maturation. A core of raspberry compote surrounded by blackberries, mulberry and hawthorn.
This is an incredibly elegant and ethereal style of Cabernet from the Wilyabrup region of Margaret River. Layered cassis, fresh mulberry and nori with beautifully
At first look, some generous winemaking stats might tell one story, but the taste tells another. This Coonawarra Shiraz boasts 14.5% alcohol and 12 months
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