Vinified - Wine Cellar Management, Wine Education & Events, Melbourne

The Variety: Sangiovese is considered synonymous with the Chianti and Brunello regions of Tuscany, which are among the many famed styles of Italy. It is one of Italy’s widest planted varieties. According to Denominazione di Origine Controllata e Garantita (D.O.C.G) regulations a minimum of 75% of Sangiovese is required to make Chianti. These wines are responsible for 11.7% of Italy’s entire production. Sangiovese is often blended with other varietals in the Old world. However in the last decade it has come to prominence in the new world as a single varietal medium bodied red wine. Lets explore regionality and styles.

The Rules: In 1992 the Italian government had to redefine their wine laws to sort out the anomalies and bring more wines in under its wing. Until this time, only 13% of Italian wine harvest was covered by DOC rules (compared with France 55%), Germany (98%). The significance of the vini da tavolas* extends right across Italy, and has meant radical changes in both vineyard and winery.

Denominizaione di Origine Controllata (DOC)

Similar to French appellation laws, regulates geographical origin, vine varieties, yields, pruning methods, alcoholic strengths, ageing requirements.

Denominazione di Origine Controllata e Garantita (DOCG)

Introduced as a higher tier of DOC, a way of recognising the finest Italian wines, supposed to supply some guarantee of quality. Restrictions are tighter, wine must be tasted and analysed by a panel of judges.

Indicazione Geografica Tipica (IGT) i.e. Super Tuscans

Low level of table wine based on French Vin de Pays, the rules are less stringent than for DOC.

*Vino da Tavola (VdT) The most basic quality classification. But also appropriated by some of the best producers allowing them to make wine not bound by wine laws.

The Region: Chianti, situated in Tuscany in central Italy, Chianti is home to probably the best known and most iconic of all Italian wines. Although a wine of ancient origin, Chianti has been recognized by its geographical area only since the Middle Ages. This emblematic wine is made all over the Tuscan countryside, but the historic heart lies in a region between Florence (in the north) and Siena (south). In 1716, Chianti Classico, the heart of the region became easily recognisable by the gallo nero- its distinctive Black Rooster label.

The Style: ‘Key flavour attributes would have to be it’s lifted aromatics and ruby colour, aromas of cinnamon and other spices, cherries and cherry pips, supple berry fruit and just little nuances of oak. The skin on Sangiovese is quite thick which generally equates to bright colours and ripe tannins. Think of these wines coming between Pinot Noir and Merlot on the flavor meter. This variety brims with style and bursts with flavour.

Join us for a super fun super casual tasting and lunch at our next winter lunch series event which features Sangiovese in focus.

A personal cellar can be littered with vinous mistakes, your palate changes over time, winemakers move on and styles fall in and out of popularity. When starting a cellar ask yourself a few questions:

1. Do I like aged wine?
2. How much wine do I want to collect?
3. Do I need wine racks or a wine cabinet?

Once these questions are answered and you are about to start a cellar, I urge all of our members to first buy some aged wines, whether Pinot Noir or Shiraz, choose some varieties you enjoy and taste them.  You could save yourself a lot of time, money and possibly some embarrassing moments. While there are many, many different wine varieties that are cultivated worldwide, the below list of wines styles to cellar is based on years of managing private cellars at Vinified. Typically you don’t need wine cabinets or wine coolers you need wines with a good balance of fruit, acids, tannins and length to be able to age.

Here are our top 5;

Types of White Wine;

1. Riesling: German, Eden Valley, Clare Valley and also the emerging region of the Great Southern in Western Australia should not be forgotten.
2. Chardonnay: White Burgundy/ Chablis, Adelaide Hills, Yarra Valley or Margaret River

Types of Red Wine;

3. Pinot Noir: Grand Cru Burgundies of France, Tasmania, Yarra Valley and Martinborough, NZ
4. Sangiovese: Chianti or Chianti Classico, McLaren Vale, Brunello di Montalcino
5. Syrah/ Shiraz: Cote Rotie of the Rhone, the Hunter Valley, Heathcote and of course the Barossa Valley, there are so many styles to choose from.

A little extra… 3 top tips for your home cellar;

1. At home leave wines in boxes or original packaging. Some insulation is better the no insulation.
2. Don’t worry about humidity so much, Melbourne’s RH (relative humidity) averages 65% which is near enough to perfect. In most domestic circumstances the humidity argument becomes mute.
3. Whether you enjoy Pinot Noir now or not, start putting it in your cellar now. Your palate will change. 9/10 Vinified Members wish they had started cellaring Pinot Noir earlier.

Note: In general, more expensive wines are made to become better with age. They are some times made with better fruit and more complex styles of oak. Most inexpensive wines do not benefit from ageing.

New Zealand wines are the words on everyone’s lips with a relatively young history they have added a tidal wave of influences on the greater wine regions of the world, we are now standing and listening. New Zealand Wines moreover Pinot, should hold a worthy place in your cellar. Native to Burgundy and notoriously fickle the Pinot Noir grape has found in New Zealand a home away from home. Their special combination of soil, climate and water, innovative spirit and their commitment to quality, come together to deliver pure and intense wines. Our members always ask where do we buy Pinot from in New Zealand. In this offer we give you some options, we feature Pinot Noirs from North to the very south of the island and define some regional styles. Some of these examples are exclusive to Vinified. You can decide which style is better North vs South more importantly Martinborough vs Central Otago.

Marlborough centred on the town of Blenheim, is New Zealand’s flagship wine region. Which, in combination with Sauvignon Blanc, put the country on the international wine stage. More than just Sauvignon Blanc, Marlborough offers increasing depth in varieties and terroir. Established in the 1960’s, the region has come of age. It is dissected by a river and made up by three valleys, the combination of a cool, yet high sunshine climate, low rainfall and free-draining, fertile soil produces lively and fresh Pinot Noirs. Look out for vibrant red colours and cherry fruits. Famous producers: Montana, Fromm La Strada, Cloudy Bay and Dog Point.

Martinborough, for some 30 years has been quietly work toward becoming a world-class wine village. Look out for Pinots with big structure, fruit sweetness and complexity. 20,000 years of ancient geology sets these wines apart, vines are grown in alluvial river terraces, loam soils and stony escarpments. Low cropping levels partly due to the strong northwest winds sometimes present at flowering time, further concentrate flavours in grapes. The climate is about hot dry summers and cold frosty winters, perfect for further capturing acid and texture of fine Pinot Noir. Although only accounting for one percent of New Zealand’s wine production, this regions bats above its weight and is regularly compared to Burgundy. These wines in general are heavier than those of their southern counterparts. Famous producers: Palliser Estate, Escarpment, Craggy Estate, Dry River and Ata Rangi.

Central Otago ‘ Central’ is an awe-inspiring place to make wine, centered around Queenstown, this is the world’s southernmost wine outpost and the country’s highest, with its semi-continental climate frosts are an accepted. However the marked variation, high sunshine and short, hot summers provide an eloquent, albeit brutal, landscape for vines: site selection is everything here. Dry autumns and overall low humidity are significant assets, helping to coax both amazing purity and complexity from the fruits of the vine. Central has six sub – regions stretching from Wanaka 80kms to the north of Queenstown through Bannockburn, Alexandra, Bendigo and the Crowell Pisa basin located on the valley floor 25 Kms south of its namesake township of Cromwell at the foot of the picturesque snow capped mountains. Your looking for wines with a nervous energy of acid and robust tannins, soft and sweet red fruits. Some even have added complexity of herbs and spice and all things nice. Famous producers; Rippon, Felton Road, Chard Farm and Amisfield.

Tasting Notes for our Pinot Noir Offer:

Ata Rangi ‘Lismore’ Pinot Gris 2014 – Martinborough

Almost clear, gentle aromatics on the nose, musk, pear and white florals like jasmine. This example of white Pinot in the mouth is fine, textured with nectarine and almond tart characters. Some alcohol warmth on the back palate if anything. Fermented in both tank and puncheon for texture. Will fill out over the next 3-4 years. Cellar 2015 – 2018

Shaky Bridge, ‘Pioneer’ Alexandra 2012 – Central Otago

Founded in 1973 This is a savory example of southern Pinot Noir. It is beautifully lifted on the nose with dark blueberry and floral aromas, followed by a juicy forest floor palate that’s well rounded with and gamey undertone. The wine is well balanced and has integrated tannins and will develop rich complexity. Cellar 2015 – 2017 5yrs+

Pisa Range ‘Run 245’ Pinot Noir 2011 – Pisa Range, Central Otago

The is a super seductive wine, taken from a group of vineyards. Reddish purple in colour, broad aromatic spectrum of olives, bay leaf and blueberries. A mid palate wine with dark cheery fruit and hints of spiced oak with clove and coffee overtones. Batting well above its average. With good cellaring potential. This is a sophisticated wine with good acids, integrated tannins and has an intensely fruity finish. Great concentration. One of the wines of the night at our series of Mister Jennings dinners in Richmond, Melbourne. Cellar 2015 – 2017 5yrs.

Julicher Estate Pinot Noir Te Muna Road 2011 – Martinborough 

From a Dutch husband and wife team, these grapes were hand-harvested and de-stemmed into small open top vats for fermentation and finished in French oak. The nose here is gamey and has a little funk, the mouthful is rich, balanced with silky tannins wrapped around spicy black cherries and a hint of mocha on the finish. Sensational palate and exclusive to Vinified Cellaring: 2017 – 2019 8yrs + 13% alcohol and choc-full of goodness.

Quest Farm Pinot Noir 2011 Pisa Range – Central Otago

Mark Mason and Michelle Crawford live and work on a stunningly beautiful site located on the Parkburn, nestled in the foothills of the Pisa Range. From a 150-hectare site, 20 hectares have been planted into 18 different vineyard blocks. Different soils, aspects, altitude, clone and rootstock add layers of complexity. Hand picked, small batch fermented, hand plunged, basket pressed – made with passion this wine this is so pretty. It was a standout in the line up. Light-ish in colour, aroma’s build to crushed strawberries and red rose and there is just an inkling of French oak spice here. The palate delivers with roundness wand fruits of the forest alongside star anise with silky and defined tannins. WOW! Cellar 2015 – 2017, 5 – 7years.

Cellar release – Escarpment ‘Te Rehua’ Pinot Noir 2009- Martinborough (2010 on sale)

2009 was a cracking vintage in Martinborough, this single vineyard wine from a 22 year old vineyard is a standout. Winemaker Larry McKenna and his team stand at the top of the tree for quality. This is dense dark and a black bold example from the deep alluvial gravel soils of Martinborough terraces. Way bigger than I expected. It has been matured in 30% new oak, it has good acids, a really soft mouth feel with notes of plums and clove. Very big style. Cellar 2017 -2019, 10 years

Hawkdun Rise Pinot Noir 2011  Cromwell Basin – Central Otago

We love this wine a blue elite gold winner at the recent Air New Zealand Wine awards (1 of three). It is beautiful. Crimson in colour, initially quite light on the front palate, builds with thyme and sage notes, filling out with some plush plump red berries in the mid palate and a long savory finish. Exclusive to Vinified. Classy wine with good cellaring potential. Cellar 2017 – 2019, 8 years.

Overall the differences in the two regions after two fabulous events are Martinborough, on average has older vines, their wines are bigger and bolder with savoury palates, earthy characters and forests floor flavours, very distinctive. Central Otago has exploded, with its several sub-regions stretching from Wanaka 80kms to the north of Queenstown through Bannockburn, Alexandra, Bendigo and the Crowell Pisa basin. The big difference on the palate in these wines is freshness and defined acids. Martinborough has tannins and Central has acids, Central wines are softer, red berry spectrum of fruit and can be simple in wetter years. Regions are equally cellar worthy but styles are very different. We can no longer bundle New Zealand Pinot Noir into the one bowl, the regions are now stand alone. When we started this journey our flagged was firmly rooted in the Martinborough camp, our thinking has changed…maybe.

Vinified recently held a series of  Pinot Noir Dinners at Mister Jennings in Richmond.