An opulent nose of red and black cherry with a sweetness of brown spice. The palate shows generous, textured red berries initially, but what is most enjoyable is the subtle build of bay leaf and spiced impact that gives complexity and contrast to the wine; there is a drying almost saline edge to finish that draws you back for another sip of the beautifully expressive red fruits. Some very good winemaking here.92 pts - Kim Brebach (BWU20)
Sangiovese is the grape of Tuscany that is used to make Chianti Classico and the great Brunello di Montalchino. The fruit can be tart like sour cherries, with roast tomatoes and peppers in the background, but the dominant characters are savoury ones such as leather, tobacco, licorice, bay leaves and road dust. The serious reds made from Sangiovese tend to be high in both acid and tannin – these are food wines built for long lives. This edition from the Hunter is a soft affair, but show the savoury notes with the volume turned down. The acid and tannin profile is soft, and the wine is ripe and smooth and ready to drink. We had it with Italian meatballs, and it was a good match. Again I’m not convinced that the Hunter is the most suitable place for this variety, but the winemaking is pretty smart. Suzanne Little made the top wines for Rosemount before she and her husband Ian (also a winemaker, and a brewer) set up the LWC in 2000.
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