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Wine Varieties

Sangiovese

Pronounced: san-jaw-vay-zeh

History: The variety seems to have originated in Tuscany and was already well known in the sixteenth century. Limited originally to Tuscany, by the nineteenth century Sangiovese Grosso had spread to Emilia- Romagna and then widely throughout Italy

Description: Sangiovese is the primary grape in the Chianti blend and also serves as a blending agent, along with Brunelli, in Brunello di Montalcino. Sangiovese is blended with the Cabernet Sauvignon varietal to create Super Tuscan blends. Also blended with Pignaolo (grape of Vino Nobile di Montepulciano), Merlot, and Sangioveto (a clone of Chanti). Sangiovese Grosso is a clone varietal of the Sangiovese. The Sangiovese and Nebbiolo are the top 2 varietals of Italy.

The berries produce a light-coloured, slightly bitter juice of medium sweetness with a distinctive nose. The wine has a high acid level, with tannin, moderate alcohol and a dry, earthy, full-flavoured palate. The quality of the wine depends on the nature quality of the clone and there are therefore wide variations in standard quality, depth of colour, flavour and ageing potential lasting qualities.

Taste/Aromas: Varies from charming to charm-less. Higher quality Sangiovese reds are smooth, medium to full bodied, moderate in alcohol, high in acid, moderate to high in tannins, with hints of spice and Leather. Mature Sangiovese are supple and rich with hints of cherry, vanilla, cinnamon and pepper.

Regions: In the Mudgee area of New South Wales, in McLaren Vale in South Australia and in the King Valley in Victoria.

Cellaring Most not long lived, less than 10 years

Food: Fish, poultry, lamb, pork, veal, pasta with red and/or meat sauce, hard, firm cheeses, and hearty beef and chicken stews.