Viale bottle

Viale

Sangiovese, 2015

After winemaker Grant Semmens spent a few years making Shiraz and raking in the awards, he decided it was time to have a little fun. His version of it: see what happens when you take a mild-climate Italian grape and expose it to the Australian sun. Purists would call it sacrilege, but Down Under, Sangiovese’s good qualities all seem to be magnified—more fruit flavor and more food-pairing possibilities. And no one’s asked Grant to give his awards back.

Profile

Viale Sangiovese is a red with all the same fruit character you’d expect from a Chianti (made predominantly from Sangiovese), but every flavor and aroma is dialed up to 11, Australian style.

Low
High
TANNIN
SWEETNESS
BODY
ACIDITY
APPEARANCE
Garnet
APPEARANCE
Garnet
FLAVORS & AROMAS
Raspberry
White pepper
Cherry
Eucalyptus

Pairing

These wines are like denim: They go with almost everything. Grenache, Gamay, Barbera and lighter-style Pinot Noirs have enough body to stand up to red meat, and since red-berry flavors complement anything cheesy, spicy or both, the wines are ideal with Mexican food.

TASTING TIP

Look for the eucalyptus note, common in many Australian red wines. Some believe it’s a result of eucalyptus trees’ pollen blowing onto the grapes.

Bright flavors like raspberry and white pepper lighten up this fruity Australian red.

Bright flavors like raspberry and white pepper lighten up this fruity Australian red.

Bright flavors like raspberry and white pepper lighten up this fruity Australian red.

Pour a bright, juicy red to help tie together the dish's roasted, spice and earthy flavors—without overpowering them.

A bright, fruity red is always a delight with chili, and it perfectly complements the dish's smoky undertone.

A bright, fruity red is always a delight with chili, and it perfectly complements the dish's smoky undertone.

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More About The Wine

South Eastern Australia is one of a few winemaking hot spots Down Under, this one home to the country’s oldest and most prestigious producers. Vines thrive in the sunny, warm climate, with some more than a century old. Their roots reach several meters deep into the loamy limestone soil to pull water and flavor-enhancing nutrients into the tiny berries.

DID YOU KNOW?

Australian wineries began planting Sangiovese in the 1990s, but eventually gave up. Most of the vines were replanted in recent years, and now produce high-quality wines.

  • VARIETY
    Sangiovese
  • VINTAGE
    2015
  • VINEYARD
    Various
  • APPELLATION REGION, STATE
    South Eastern Australia
  • OAK
    Stainless Steel and French Oak
  • SOIL
    Various
  • ALCOHOL
    14.8%
  • FARMING
    Conventional

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Tasting Notes from Members