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 has become increasingly popular in Australia since its introduction by the CSIRO in the late 1960s.

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 the Pyrenees, with the cooler climates exhibiting red currant flavours and more blackberry tones when produced in warmer climates.

Aromas

The aromatic profile of Sangiovese is expressive and layered. It has juicy red fruits like cherry and raspberry and occasional black fruit undertones. It also has herbal notes of fresh thyme and oregano and hints of tomato stem and potpourri.

Flavours

Sangiovese offers a balanced profile of fruit, herbs, and savoury notes, with red cherry, plum, and red currant dominating. Secondary notes include tomato leaf, dried herbs, and anise. Tertiary flavours of dried fig and roasted almonds can be found in aged wines.

Tannins and Body

Medium to high tannins create a firm and structured wine offering excellent ageing potential. Depending on the style and region, the wines are medium to full-bodied.

Cool v Warm climate

Sangiovese’s expression is deeply influenced by its growing conditions, with climate playing a key role in shaping its character:

Cool-climate wines have tart red fruit flavours like cranberry and sour cherry, with more pronounced herbal and floral notes. Higher acidity lends freshness and vibrancy, whilst firmer and more prominent tannins contribute to a leaner structure. The wines are lighter and more elegant, focusing on savoury and mineral-driven elements. These wines can be found in higher-altitude vineyards in Tuscany and regions like Corsica (where Sangiovese is known as Nielluccio).

Warm-climate wines have riper fruit flavours, such as black cherry, blackberry, and plum, and they have richer spice and earthy tones. Moderate acidity creates a rounder and softer palate and the tannins are smoother and more approachable. The wines are fuller-bodied, fruit-forward, and robust, often with added complexity from oak ageing. These wines can be found in lower-altitude Tuscany, southern Italy, and warmer New World regions like California and Australia.

Listed below are the wineries that produce Sangiovese.

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