Sangiovese, but with an ocker accent. There’s no mistaking the Aussie influence on this otherwise classically Italian red; all the bright cherries and red currants you’d expect, but a little more acid, and a lot of earth, leather, dry herb and tobacco. This has been aged over 36 months before release and the tannins make an otherwise approachable red a little edgy. No need to rewrite the book on pairings though; pasta, meat, richness, all still apply.








