2018 Pizzini Sangiovese Shiraz

Technical information
Varietal percentage: Sangiovese 54%, Shiraz 44%, 2% Canaiolo
Picked: April 2018
Yield: 71HL/Ha
Area harvested: 4.2Ha
Average Brix: 23.0

Vintage 2018
The 2018 growing season provided many challenges including some extreme weather events such as rain, humidity, windstorms and heatwaves. The King Valley had 80mm of rain in November providing some deep watering for the vines, which held them in good stead with the extreme temperatures encountered throughout December and January. Throughout February the King Valley had some classical ripening conditions with high 20 to low 30 degree-days followed by the beautiful cool nights and the cooling King Valley breeze that runs through our vineyards. Yields will be average this year, which bears well for some top quality grapes and some intense, flavoursome wines.

Some batches of Sangiovese were fermented at a warm 30°C to extract as much flavour, tannin and texture as possible while the remainder was fermented at a lower 23°C to help retain freshness and lifted fruit characters. The Shiraz was fermented separately at 25°C to extract more delicate aromatics and fruit flavour. Following fermentation both varieties were placed in stainless steel to mature and to impart freshness to the wine. The resulting wine is our “vino di tavola” Chianti style made for drinking now and every day.

Type of maturation: stainless steel
Fining agent: light egg white fining
Filtration: cross flow

The Wine:
Bright purple in colour with a soft ruby hue, this easy drinking red tastes as pretty as it looks. A melody of fresh berries leap from the glass including mouth-watering raspberries, strawberries and blackberries. These follow through to the palate where the Sangiovese contributes cherry, blood plum and earthy characters. The Shiraz provides blackberry and dark chocolate flavours which lead into soft and lengthy tannins, subtle space and lush acidity. Drink now with charcuterie plate.

Final Analysis 
Alcohol: 13.5% Alc/Vol 
Acid: 6.1 g/L
pH: 3.53
Bottled: October 2018 
Released: December 2018

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