Murrumbateman is perfect area for this variety producing wine with cherry, nutty dominated flavours with a hint of spice and juniper too. The palate is medium weight with a great acid balance and fine tannins. Have with any kind of food that resembles Italian - a great food wine.

This blend of 60% Sangiovese and 40% Cabernet Sauvignon comes from a site that overlooks the Chianti hills. Rich and complex this wine from Carpineto Sillano has powerful flavours of blackberry liquorice and spice will evolve in the bottle over many years to come.

Rich plums, tarry leather, cedary oak and a long dry finish. An utterly delicious full bodied wine. Perfect with pan fried scaloppini.

Crisp and fresh acidity are the hallmarks of this Fighting Gully Road Rose that is made from Sangiovese grapes. It is barrel fermented and aged on lees, making this wine with a deliciously savoury dry finish.

This beautiful Four Winds Sangiovese shows a deep purple-red colour. The aromatic bouquet exhibits vibrant scents of cherries, strawberries, cinnamon, plum and dried spices. These fragrances are reflected on the rich palate, where they are joined by cherry, raspberry and blackberry undertones. Savoury tannins drive the lush palate to a lingering finish. Made for consumption upon release, this delicious Sangiovese has the potential to be cellared for 5 to 7 years. Suggested food pairings include gnocchi with sage and butter sauce, roasted pork and three-cheese baked pasta.

Santa Cristina offers a red colour with purple highlights. The nose shows notes of ripe cherries, typical aromas both of Sangiovese and of Syrah well integrated with the balsamic sensation of mint which characterize merlot. Pleasurable sensations of vanilla and coffee complete the bouquet. The palate is soft and ample with a fruity finish and aftertaste. The grape varieties were fermented separately. After destemming and a soft pressing, the grapes were macerated on their skins for approximately one week in stainless steel tanks. During this phase, the wine finished its fermentation at a temperature held to a maximum of 77 degrees Fahrenheit (25 degrees centigrade). The wine was then racked and terminated its malolactic fermentation by the end of the year. The wine aged for a few months in small oak barrels and began to be bottled in November of 2018. Antinori is a name synonymous with wine in Italy, the equivalent of the royal family of wine in the country. Intimately involved in the wine industry of Italy since 1385, initially in Tuscany, but in more recent years their influence has grown seeing them involved in wine-making projects across the country. They were instrumental in the renaissance of Chianti and their portfolio of wines includes some stellar names such as Tignanello - the Sangiovese, Cabernet Sauvignon, Cabernet Franc blend that was most influential in the Super Tuscan movement, Solaia - the Cabernet dominant blend also from the Tignanello Estate and the beautiful Peppoli Chianti Classico.

CIACCI PICCOLOMINI D'ARAGONA Pianrosso, Brunello di Montalcino DOCG