Sam Scott has been able to capture something quite difficult, when producing red wine in Australia. He has created a successful food wine! This wine juxtaposes the two seemingly odd bedfellows of Shiraz and Sangiovese. The Shiraz provides the softness and aromatic lift while the Sangiovese adds the structure and savoury complexity. This wines shows notes of cocoa, black olives, plums and spice with a slightly resinous complexity. The palate is medium to full bodied with medium grained tannins and very little noticeable oak influence. Should have capacity to age nicely. Drink 2013-2020.
About the Winery:
Sam Scott comes from a long background in the wine industry. His great grandfather worked in the cellar with Max Schubert (Penfolds Grange inventor), and passed the knowledge through the generations. Despite Sam’s early interest in the retail/business side of the industry he gradually gravitated towards production, where he ended up winemaking for “Bird in Hand”, another classy Adelaide Hills operation. In 2009 he started his own venture and hasn’t looked back. You can tell that Sam has a passion for food and Italian wines (he once sold iconic Italian wines for an Australia retailer) when you try his offerings. He has based his portfolio on the Italian varieties of Fiano, Pinot Grigio, and Sangiovese along with the Aussie faithful Shiraz, as well as a Sparkling made from classic Champagne varietals. The Fiano is genuinely excellent, and the wine media have grasped on to this “hot new varietal” proving his acute business acumen as well. The red blend (Shiraz/Sangiovese) is also a winner, especially on the food circuit. Sam is a rising star, blazing his own way, and by the way he’s a pretty good bloke to boot!
Adelaide Hills, South Australia
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