Wines
Sangiovese
the variety reveals a distinctive and unique personality that exudes interest, savouriness and earthiness
Description
Sangiovese is the quintessential Italian red grape variety. It possesses natural acid levels combined with silky tannins making it a highly desirable food wine. The grapes are sourced from our Kangarilla vineyard which is located in the foothills of the Mount Lofy Ranges on the eastern border of McLaren Vale. This Sangiovese exhibits aromas of bay leaf and pancetta while the palate is alive with flavours of black cherries and sun dried tomatoes, balanced with chalky tannins and a lingering savoury finish.
Tasting Notes
Awards & Reviews for recent releases
2004 March 2006, This is a wholesome, Italian-feeling sangiovese/cabernet blend with aromas of spices, liquorice, dark cherries, earth and mocha. The smooth palate has complex, savoury charm and a dry, structured backbone. Ageing? Drink over 2 years. Food ideas: Pasta with charred eggplant and summer vegetables; Italian sausages. — Ralph Kyte-Powell The Age 'Uncorked' Magazine, Melbourne, 2006
2004 June 2006, Ben Canaider — This screw-capped red runs a reasonable line between sangiovese pithiness and ripe cabernet oomph, it's not elegant but it is certainly unavoidable. Savoury yet also very McLaren Vale, maybe this red wine is the way forward. Sydney Morning Herald 'Uncorked' Magazine, 2006
2004 July 2006, Tony Love — 4 stars — Hard to find full-on fruit on the first approach, very savoury on the nose, with goat's cheese oregano – and a little mint, even – off the cabernet. It's whippet-lean, meaty, tight with tannin and an excellent lunch wine. The Advertiser, Adelaide Sth Australia, 2006
2004 Blue Gold - Top 100, Sydney Int. Wine Competition, 2007
Food Suggestion
Each of our wines has an accompanying recipe by Peter Hogg, Executive Chef of the Chapel Hill Winery Gourmet Retreat.
“Open veal shank and pancetta lasagne with sage, basil & roasted tomatoes” - download the recipe - 64 kb