Garden of Earthly Delights Sangiovese
$ 45.00 AUD
Buy any 2 bottles from Syrahmi to meet their minimum order requirement.
The 2022 Garden of Earthly Delight Sangiovese comes from GKLR Vineyard in Colbinabbin. The Sangiovese clone VCR23 was planted in 2019 at 2,222 vines per hectare and sits 250m above sea level. The fruit was picked on the 25th March and made with 100% destemmed fruit using wild yeast ferment. It spent 26 days on skins before pressing. Maturation took place in Seasoned French and Austrian oak before bottling on 9th August 2023.
Region - Heathcote
Type - Red
Year - 2022
Winery - Syrahmi
Grape - Sangiovese
Volume - Standard - 750ml
About the wine
Tasting notes
Bright wild red raspberries, dark red cherries, and violet floral tones. Hints of citrus oil and dried savoury herbs. The palate is lithe, medium bodied in style with fine lacy tannins and fresh acidity. Ageing: 10+ years
Wine descriptors
Elegant and Fine
Fruit aromas & flavour
Cherries, Red Berries
Other aromas & flavour
Herbals, Spices
Food pairings
Pork
Cheese
Pizza
Fish
Red Meat
Pasta
BBQ
Vegetables
Poultry
Shellfish
Oysters
Spicy Foods
Cured Meats
Desserts
Expert review
JAMES HALLIDAY REVEIW - 2022 Garden of Earthly Delights Sangiovese - 95 Points Grown on the Kennedy Vineyard at Colbinabbin, in the north of the Heathcote region. This is a cracking sangiovese with ample body and the structure to match. One sip and you find yourself exclaiming, 'Go, you good thing.' Red cherries, currants, leather and chocolate come lifted with mint and sweet spice. It all works beautifully. - Campbell Mattinson
Sangiovese
Sangiovese is a Tuscan red grape variety that has become the most planted and famous variety in Italy. You may know this variety by a few other names like Chianti, Brunello di Montalcino, Montefalco Rosso or Carmignano, but rest assured it's all the same grape, but it may grow in different regions. Sangiovese is made for food and shows with aromas and flavours of cherry, red berries, roasted tomato, balsamic, Italian herbs, coffee and cured meats, backed by cutting acidity and a good grip of tannins. The best examples come from Montalcino (Brunello di Montalcino) and can age decades!
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