Sangiovese

Sangiovese is a red Italian wine grape variety that takes its name from the Latin Sanguis Jovis with the literal translation “the blood of Jove”, and when not served as a single varietal, is the main component of the popular Chianti blend. It is the most widely planted red grape in Italy and is becoming increasing popular in Australia since its introduction by the CSIRO in the late 1960’s.

The first large scale commercial planting of the grape was in the 1980s when Penfolds expanded their Kalimna vineyard in the Barossa Valley As the availability of clones expanded so did plantings of Sangiovese and the fabulous examples of the varietal can be found in McLaren Vale, King Valley, Beechworth and Pyrenees, with the cooler climates exhibiting red currant flavours and more blackberry tones when produced in warmer climates.

Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky flavours when aged in barrels. While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon or Shiraz, Sangiovese often has a flavour of sour red cherries with earthy aromas. Wines made from Sangiovese typically have medium-plus tannins and high acidity.

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