A good Sangiovese should be medium bodied and textural. The very best are expressive of the soil in which they are grown, much like Riesling or Pinot Noir. These wines can be a window into the dirt from which they rise. I am always delighted to detect a hint of ‘dusty roads’ in my Sangio’s I find the aroma evokes the memory of seemingly endless dusty gravel roads from distant travels. Although there are many clones among the Sangiovese family, the well chosen ones have a lovely line of acidity, making them one of the best wines to match with food. One of my most memorable ‘light bulb’ moments was the time I drank a Chianti Classico (a predominantly Sangiovese blend from Tuscany), with a simple Bolognese pasta dish. Until that moment – I had not found a red wine that could taste so delicious with tomato based dishes, as well as fresh basil and Parmesan. My favourite Aussie Shiraz and Cabernet Sauvignon appeared clunky and disjointed when paired with such a dish.
So what is it that makes Sangiovese such a great food wine? For starters – it is not too ’big’ on the mid palate. Over more than a thousand years of cultivation – Sangiovese has learned its place. It knows how to support food, rather than dominate. A very mature attitude. Thank you Sangiovese.
Further to the dusty roads thing – Seville Hill Sangiovese 2014 also reveals subtle notes of red to dark berries. Soft tannins, due in part to the bottle age add to the allure. The palate is fresh and supple. I enjoyed my Seville Hill Sangiovese with Spanish inspires stuffed red capsicum. The long line of fresh acidity cleanses the palate, compliments the smoked paprika in the dish.
Established in 1991,Seville Hill Winery is located in the cooler, Upper Yarra Valley area of Seville. Beautiful views of the Warburton Ranges and Yarra Valley add to the attraction of a visit to the cellar door.
Never one to sit still, owner /winemaker John D’Aloiso and his wife Josie originally farmed stone fruit and strawberries. Now, magnificent mature cherry trees also deliver an abundant crop, from late November through December. Once the cherries are picked, its time to get ready for the grape harvest in late Februrary.
The Seville Hill vineyards were originally focused on the traditional French varieties of Cabernet Sauvignon, Chardonnay, Pinot Noir,Shiraz and Merlot, Seville Hill has also added other delicious, food friendly Italian varieties of Nebbiolo, Sangiovese, and Barbera. The king of Spanish grapes,Tempranillo is also among the impressive suite on tasting.
John believes his wines are best after a few years in the bottle. So a tasting at Seville Hill allows you to taste wines that are more mature and ready to drink than at most cellar doors.
Further to the cool Upper Yarra Valley site, John also has grapes growing in vineyards around Lilydale. This warmer area of the Yarra Valley, known colloquially as ‘The Valley Floor’, allows many of the red varieties the extra heat they require to fully ripen.
One of my favourite destinations for my customers for lunch – it is a delight to savour your favourite wine from the extensive tasting with your delicious, seasonal Italian inspired lunch. The value and hospitality are hard to match.
Three spectacular English Elm’s offer welcome shade in the warmer months. Dining beneath the Elms whilst taking in the spectacular views – with a glass of something special, makes for a memorable afternoon.
Seville Hill is a proud member of the Smaller Wineries of the Yarra Valley – which often have special offers and events.
