MT Wines Sangiovese Shiraz combines Italian know-how with classic Australian flavours. It is an attractive wine, light of body and fresh. Despite being from Heathcote, it is a balanced wine with lovely, delicate flavours. Light and fresh, but dense and savoury at the same time. The red fruits and spice are quite attractive.
MT Wines Sangiovese Shiraz came about because Marco had three barrels of lighter-bodied, fruit-forward Sangiovese and a similar barrel of Shiraz. Together these two grapes make quite a wine. With time open, and I looked at it over four nights, the wine shows more layers of flavour. MT Wines Sangiovese Shiraz has been made in a drink now style but it certainly will improve over the next 5-10 years. MT Wines Sangiovese Shiraz will pair with tomato-based dishes, charcuterie.
MT Wines is the work of Marco Tovazzi and his partner Portia. The name pays tribute to Mount Bondone in Trentino Italy. Marco completed two vintages in Italy, the first was in Tuscany where he fell in love with Sangiovese. After a vintage in New Zealand and meeting Portia, Marco ended up in Melbourne and working at a top-flight Yarra producer. In 2017 Portia convinced Marco to create his own label. Not surprisingly his first wine was a Sangiovese.
The glamour region of Victoria for lovers of big reds. And the core production is Shiraz and Cabernet with ‘guts’. But it is a region that offers a lot of diversity when you scratch the surface. The cooler southern parts border Macedon and make lovely aromatic wines. There is a lot of experimentation and adoption of more drought-resistant Italian varieties to great effect too.
Widely cultivated across Italy from Emilia-Romagna to Campania. Sangiovese produces as much wine as Barbera in Italy. Sangiovese has a wide range of clones. Couple this with hugely diverse growing conditions and you get a lot of variety. Rosato (rose), easy-drinking ‘quaffers’, all the way to benchmarks. Brunello di Montalcino, Chianti, Sangiovese di Romagna and Morellino di Scansano are all top examples.
A bit of a chameleon, Shiraz can change how it looks depending on the terroir and/or winemaker influence. The Syrah-based wines of Northern Rhone are dry and austere while the Shiraz of Barossa is rich and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the special terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is pretty special. It contains everything you need to make grape wine. Except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product. This includes the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. This is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins the wine gains tannins, and flavours. There are also certain compounds that change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.