Sangiovese 2017 Fighting Gully Road Beechworth, Victoria
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Italian varieties are prime for growing in Australia, our understanding of how to grow them and to which region they are best suited, has gone to a new level. This is a remarkable example of what’s happening.
Sebastian Crowther, Master Sommelier
Sangiovese (san-jo-vay-zay) is the most widely planted grape variety in Italy and is responsible for producing some of the world’s most iconic wines, think Chianti & Brunello. It’s a thin-skinned grape, which can cause issues in the vineyard, so careful handling is required.
A wine region located in North-eastern Victoria. It was gold that first brought people to these parts in 1852 and the small townships prospered off the back of this. Vines arrived soon after and these mineral rich soils coupled with an increase in altitude have made some of Australia’s most iconic wines. Vineyards in the region range from 300m – 800m above sea level. There is a large diversity of soil that makes up this area, but Fighting Gully Road vineyard is located on the extreme southern edge of the region and its primarily decomposed shales and mudstone.
After a long career at Brown Brothers, Mark Walpole has started his own wine adventure and has become a leading producer of some exciting, alternative varieties in this country. In 1995 Mark purchased this property and by 1997 was working hard to clear space and clean things up in preparation for his vineyard. Mark has been hugely influential in bring the best clonal selections from Italy, especially with grapes like Sangiovese and Sagrantino.
A lovely, fragrant style of Sangiovese with red fruits jumping from the glass. One of the key things, for me, with Sangiovese is the spice and savoury element and this wine does not disappoint. The palate is medium bodied with a high level of drinkability, soft fine tannins and a lick of crisp acidity that make this wine very striking. Sangiovese is capable of befriending many foods, but with this wine I feel inclined to match it up with something with an Italian twist. Veal Saltimbocca will do the trick!