Some would say that if you've not yet acquired a taste for Sangiovese, that you need a holiday in the Italian countryside, preferably Tuscany or Umbria! The Sangiovese grape was pioneered in Australia by Coriole Vineyards. It was first planted in 1985 with the aim of creating a wine which would be the stylistic contrast to Shiraz. With several different clones from which to select, off fully mature vines up to thirty years of age, the Coriole team can produce a profound varietal expression of this audacious and engaging Italian grape.
Crafted from some of the oldest producing vines in Australia, planted to Coriole estate vineyards or from contracted growers in McLaren Vale. It is rare for a new vineyard to qualify for Coriole Sangiovese. Each vintage teaches something new and the standards for the inclusion of Sangiovese at Coriole are very strict. As Sangiovese tends to produce large crops, a variety of techniques are used to control the yields and ensure high quality fruit is produced. Sangiovese winemaking is very traditional. Grapes are inoculated in open vessels and hand plunged throughout the ferments. The different blocks of fruit are separately aged in older oak hogsheads for a year, followed by a final assemblage into the finished wine.
Deep red colour. Aromas of perfumed red fruits, cherry and lolly musk, raspberry and vanilla. Medium bodied palate of bright red, fresh berries, cardamom and spice, richness of fruit with little apparent sweetness. Long, complex finish with enough natural acid, clean white pepper takes over, savoury as required, over very fine dry tannins. Coriole is not about big body and weight, rather about complexity and flavour.
