Tasting notes
Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickRoast leg of lamb with rosemary and reduced jus
The richness of the leg of lamb and the reduced jus complement the powerful tannins and full body, while the herbs highlight the wine's acidic freshness and woody notes.
- Grilled beef fillet with green peppercorn sauce and fondant potatoes
The grilled fillet and peppercorn sauce enhance the wine's tannic power and body; the potatoes provide a creaminess that tempers the alcohol and acidity.
- Charred beef short rib tacos with salsa roja and lime slaw
Smoky, gelatinous short rib and bright lime slaw create contrast: the meat’s richness matches the wine’s body and tannic grip while the salsa lifts fruit and acidity in the glass.
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- Herb-crusted rack of lamb with roasted root vegetables
Rich, savory lamb with an aromatic herb crust and caramelized vegetables stands up to the wine’s high tannins and full body; herb oils and roast caramel accent the wine’s wood and fruit notes.
- Eggplant gratin with tomato confit and melted cheese
Melting textures and concentrated flavors of roasted tomatoes that complement the richness and body of the wine, while enhancing its notes of ripe fruit and wood.
- Mushroom risotto with melted Toma cheese
The creaminess and umami of the mushrooms harmonize the full body and light minerality, while the soft cheeses soften the tannins, enhancing the ripe fruitiness.
Storage potential between 10 and 20 years
Currently drink vintages 2006 to 2016
Serve between 16°C and 18°C
Common varieties
Sangiovese
Sangiovese is an iconic red grape variety of Italy, widely cultivated in Tuscany, where it is used to produce elegant and full-bodied red wines with flavors of cherry, berries, herbs, and tobacco.