Try this for a decidedly Aussie stamp on a classic Italian grape. It’s definitely Sangiovese, but with a bit of a makeover. Gone is that real rustic streak. Here there’s jubilant juicy fruit and a food-friendly savoury edge. It’s not trying to be Chianti, it’s proudly King Valley.
You’ll find luscious cherries and more than a hint of blueberry, framed by faintly dusty tannin. There’s loads of acidity that’ll cut through all your hearty food pairings, but the overall impression is rounder and softer. What’s rustic terracotta in Chianti becomes slightly burnt orange peel and brown sugar here, with hints of basil, too. Definitely not a wine to analyse and contemplate. Just get it in your glass while you stuff your face.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- King Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sangiovese
- Serving Temp.
The region of King Valley is as impressive as its name. With a magnificent vineyard area covering 1,800ha, it represents half of all the plantings in North East Victoria. Celebrated for its innovative varietals, covering all corners of the globe - from Spain, to Germany, France, Russia and more famously Italy, it's this point of difference that has made the area such a revered Aussie wine region. Gentle slopes, warm days and cool nights make it an ideal area to produce Mediterranean varieties such as Nebbiolo, Sangiovese and Prosecco amongst many other out-of-the-box wines - talk about La Dolce Vita!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pizza with bocconcini, prosciutto & rocket
- 1 x 440g bought pizza base with tomato paste
- 5 bocconcini, thickly sliced
- 80g (1/2 cup) pitted black olives
- 80g baby rocket leaves
- 30g (1/3 cup) shaved parmesan
- 7 thin slices prosciutto, torn in half
- Preheat the oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a baking tray. Top with bocconcini and olives.
- Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
- Meanwhile, combine the rocket and parmesan in a bowl.
- Top the pizza with the prosciutto and the rocket mixture to serve.