Sangiovese is one of my favorite grapes especially in its hybrid known as Brunello. From these grapes come some of the world's finest wines lovingly made in the prestigious vineyards of Tuscany, Italy.
I have enjoyed Sangiovese from other parts of the world, but a Rose of Sangiovese on first blush, no pun intended, seemed like sacrilege.
It is not that I don't like Rosé wines, I do. I especially like unusual Rosé wines like Crios de Susana Balbo Roseof Malbec or Il Mimo Rosato Di Nebbiolo. It just seemed that Sangiovese is to nobile. I was wrong.
We explored some of Oatley's other wines back in January, Oatley Wines from Mudgee, NSW, Australia , but, had not yet tasted this one, it is a beauty.
Just look at that color.
On first sip and wiff this wine was enticing and delicious.
It was mentioned in a NY Times article on Rose Wines. Basking with the Rosé. They said "The wines we liked best were not overly fruity nor were they obvious. Instead, they emphasized mineral flavors, along with floral and herbal aromas. They were savory. In fact, that was the word that came to mind in describing our No. 1 wine, a counterintuitive choice in every way. The wine, a 2008 Robert Oatley, came from the Mudgee region of Australia, which is not exactly a rosé destination, and was made from the sangiovese grape, which you don’t often see contributing to a rosé. Nonetheless, it had that savory quality we really liked, along with restrained flavors, a tangy presence and an inviting texture."
I found the same. I decided it was the perfect platform for a further sacrilege and used it for a wonderful Sangria.
