This is what I would describe as an Australianised Sangiovese. Rich, generous, ripe with a whack of oak, it's not what you'd be expecting if you love your Chianti.
It spends 69 days on skins and 12 months in older oak, the latter really going hard and adding punch that is overbearing. Rich fruitcake sweetness is apparent from the outset. It's a good drink for those that like big wines - it looks more like a Shiraz with the bulky fruit and oak. The bright fruit and acid crunch aren't there that you'd see with a varietal Sangiovese, that's for sure. If you're looking for a typical Sangiovese, I wouldn't be recommending this one.
85/100
Region: Barossa
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