I probably shouldn’t repeat what my gentle, good-natured sister Nicci said when she first tasted this, but I will - sorry mum. “Oh my god, that’s just a mouthful of f*cking delicious!” As always, she’s right. There was considerable conversation around the Tasting Bench, when we were trying this with its sibling, La Gioia. We recalled that one of the wines had aged for a couple of years in newer oak (albeit large barrels), while the other had mostly seen concrete. Full disclosure: I really wanted to like the concrete-aged one more.
And you know what? I did. Give it a few years, and maybe it’ll be a different story. But for now, as Eddie the Wine Guy says, this wine’s ‘the complete package’. And - spoiler alert - this is the one that’s spent most of its short life in concrete. There’s all the cherry, tarry rose, fine licorice, spice and fruit weight you could ask for from a sangiovese, plus a richness to it that you’d swear come from some oak treatment, even when compared side-by side with its oaked sibling. The colour’s as light as the palate’s intense, with spicy acidity being ridden gleefully by glorious red fruits and just-sandy, rounded tannins. Refer back to what Nicci said. Buy for now or over the next five years. It’s too good to wait longer.
“A polished and juicy red with plum and berry character, fine tannins and a savory finish. Burgundian texture with Tuscan nature. Love it. Drink now.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sangiovese
- Serving Temp.
From the producer
Riecine di Riecine is our ultimate expression of the best wine that can be made from Sangiovese – true to the vineyard and the very essence of the Gaiole terroir, capturing everything that is Riecine. Aged more than two years in barriques, the style is fresh and elegant while retaining the mineral tannins and structure for which Riecine has become famous. This is the essence of Riecine. Ruby red robe, Medium bodied wine, Brillant and rich with deep red fruits flavours supported by a fine minerality. Elegant tannic structure and long fresh finish.
I first heard of this maker when I was working at Ngeringa, a little biodynamic place in the Adelaide Hills. Both winemaker Erinn and then-viticulturist (now successful vigneron in his own right) Tom Shobbrook had both completed harvest at Riecine, and reports were good. Founded by a Brit in the early '70s who bought a hectare and a half from a monastery, and under new ownership since 2011, it sounded like a bit of a gathering place for people in wine who really care about the impact they have on the earth. Now eight organic vineyards at around 500m altitude, the wines have gained a reputation for their purity of fruit and inherent character. Fermentation happens in concrete vats, and ageing happens in vessels that are chosen for their ability for oxygen exchange rather than to impart flavour (concrete again, or older oak). Pretty excited to see their wine here at the ‘fo. Get around it.
Ah...Tuscany. The home of rolling hills, extra virgin olive oil, Steak Florentine and, of course, Chianti. Everything here is about the earth, and it shows through in the produce. Earthy, vinous, purely rustic and unadulterated. Some of our most enjoyable experiences have come from here. They don't generally come cheap, but they're well worth it.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Balsamic tomato, chorizo and rocket fettuccine
- 400g dried fettuccine pasta
- 2 (125g each) smoked chorizo sausages, sliced diagonally
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 2 medium tomatoes, chopped
- 500g jar tomato pasta sauce
- 2 teaspoons balsamic vinegar
- 100g pitted kalamata olives
- 70g baby rocket leaves, to serve
- Cook pasta in a large saucepan of boiling water until tender.
- Meanwhile, heat a deep, non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
- Add onion and garlic to pan. Cook, stirring, until onion is tender. Add tomatoes. Cook, stirring, for 1 minute. Stir in pasta sauce and vinegar. Cover and bring to the boil. Reduce heat to medium. Simmer for 1 minute until slightly thickened.
- Drain pasta. Return to pan. Add tomato mixture, olives and chorizo. Season with pepper. Toss to combine. Top with rocket. Serve