Sangiovese Blends

Newly fermented wine is pumped over the dried skins of the "moda" grapeskins and then pressed separately into barrels using the clasic Northern Italian 'ripasso' method. The final wine shows the full body of a classic ripasso along with the cherry character of Sangiovese and the redcurrant structure of Cabernet Sauvignon.
A very approachable wine now, with a cellaring potential of 8 - 10 years.

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Rich Aussie Shiraz meets the cherry fruit and savoury finish of Sangiovese.
This tenth release of ‘il briccone’ (the rogue) is a blend of 85% Shiraz and 15% Sangiovese from vineyards in and around Adelaide, South Australia.
The fruit was crushed directly into traditional open-topped fermenters then manually pumped over. The open-topped concrete fermenters are at the heart of the Primo Estate wine style. Joe Grilli, owner and winemaker says: 'The soul of a red wine is released where air meets the fermenting skins'. The wine then spent 14 months in older oak barrels to marry the blend.
This full bodied red is a great match for a hearty stew or pizza and will continue to show well for the next five years.



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"Sangiovese is the great Tuscan red grape, but here under the open skies of Australia's Clare Valley, it ripens fully and and exhibits fascinating depths quite unlike anything it produces in Italy. It still holds on to its grippy tannins, but displays stewed raspberry and liquorice depth, a strange, delightful, sugary yet vegetal taste like carrots Vichy, chewy bark texture and baked toffee warmth. Those Mediterreanvarieties could find a paradise Down Under."
OZ CLARKE (Oz Clarke's 250 Best Wines 2010)

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