Sangiovese in Australia is a relatively new thing. Firstly the vines
have only been planted 30 years ago in the Vales. Carlo Corino of
Montrose planted them first but pulled them out to plant another clone.
Coriole has the oldest Sangiovese in Australia but that doesn’t mean
that the wine-makers have understood how to make it. It is only now that
the variety has really taken off. Ideas and experimentation have really
taken off. Personally I would really watch the Adeialde Hills and
Heathcote for the top quality versions but the Victorians are further in
front. Tom Shobbrook has cut his teeth on making quality Sangiovese in
Italy and it is great to see him throw his hat into the ring with some
Australian fruit.
Didi Sangiovese 2012
What
this possesses is pure flavours of wild herbs, crushed cranberries,
cinnamon and dried winter leaves. The intake is sweet but from the
mid-palate it is all savoury with the palate weight sitting right in the
medium bodied end of the scale. Tom has managed to deliver the illusion
of easy flavour but on closer look there is a huge amount of complexity
and depth. What this doesn’t have is the massive tannin structure like
the Italian versions. Does that matter? Not really but I would like to
see more tannin. The wine is still in the top few in Australia so go
hard.
Alcohol: 14%
Price: $60
Rated: 91
Drink: Now – 2020
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