A blend of 93% Sangiovese and 7% Canaiolo. The Canaiolo is generally thought to soften the wine and fill it out. Not that different to the inclusion of Colorino in Chianti in some respects. The 2012 season in the King Valley was marked by a downpour in February; 12 inches of rain fell in a week. The whites had been picked but the reds copped the brunt of it.
This is a good release of Pizzini’s Sangiovese if not an excellent one. Dark cherries, asphalt and earth, pressed flowers, almonds and aniseed. Herb and tomato acidity is a touch distracting but also, in a way, endearing. Loads of sage, light spice. In time the firm and bucolic varietal tannin settles, as does the acid. An emphasis on shape rather than fruit. Some sweetness swells in the midst of a savoury setting. It goes without saying that it’s at its best with food. I can find the charm but some Australian palates may struggle with it. 89
Region: King Valley
Tasted: September 2013