Two of the red grapes that Pizzini are well known for is Sangiovese and Nebbiolo. The family were amongst the first vineyards, after McLaren Vale’s Coriole, to plant Sangiovese in the 1980s.
To read more about the background of both the Pizzini family and their Sangiovese wines, please click here to read ‘Pizzini does Sangiovese’.
Decades later and they now have quite a story to tell with their Sangiovese wines. From the very easy to drink Pizzini Rosetta rosé and Pizzini Nonna Gisella through to the lush and very smooth Pizzini Rubacuori. The Rubacuori is well worth allocating cellar space for. There are also several blends featuring the grape.
Nebbiolo from Pizzini is also an excellent Australian expression of the grape. Particularly the Pizzini Coronamento Nebbiolo which is outstanding, and again, well worth cellaring.
I have also noticed that there is now a new addition, Teroldego has also joined Canaiolo as a stand alone red in the range. Teroldego is a newcomer to Australian vineyards and is a grape from the borderlands of Northern Italy and Austria.
Here are a few of the current reds to look for:
Pizzini Nonna Gisella Sangiovese
This is a very ‘moreish’ style of wine. Certainly, it is easy going but it also offers up savoury complexity to add that hard to put down factor. It is medium bodied and succulent with cherry, raspberry and plum fruit thatdips into chocolate and spicy cinnamon. There is also a subtle scent of herbs amongst all that fruit and spice. The tannins here are soft and the oak is very well judged. The oak regime on this wine is about 50/50 stainless steel and mostly old oak (only 10% new) to simply gently embellish the fruit with a spicy softness. You can also cellar this wine for 5 or so years. Quite remarkable for this price.
Pizzini Pietra Rossa Sangiovese
This is a very different style to the Nonna Gisella. Yet, still a remarkable wine for the price. It is richer, while still not reaching full boldness. And it is vibrant with juicy cherries, raspberries, plums and herbs enrobed with cinnamon. The tannins are shapely after 14 months in the barrel (20% new). This is the choice if you are after an approachable wine now to enjoy with a burger, or a Sunday roast. Or hold onto it for 5-7 years and it will be even better.
Pizzini Forza di Ferro Sangiovese
This Sangiovese is all there in the name. The grapes are grown in a vineyard with a seam of iron rich soil – hence ‘forza di ferro’. The wines are different enough to warrant their own bottling. It was launched in 2013 and has become a mainstay of the Sangiovese range. Sweetly ripe cherries and raspberries here have a more herbal twist and the oak takes on a deeper nutmeg spice. The finish has plenty of fruit and the spice detail here is reminiscent of Kola. It is fuller, bolder and succulent. This is one that I do recommend holding onto for a decade to enjoy later.
Pizzini La Volpe Nebbiolo
Unmistakably Nebbiolo. The floral perfume is distinct and it is underscored by raspberries, nutmeg and thyme. The tannin profile here is shapely and soft for the grape variety. And it is fuller in body and those flavours wrap themselves around your palate for a long while. Like a good Barolo, this wine spends time in old large oak barrels so as not to add to the tannins, but to allow the wine to integrate and soften over time.
This is a new wine in the Nebbiolo line up and I am keen to see where it goes from here.
Don’t forget to read where my Pizzini journey began in Where wine is King! Plus to learn more about the family, you can also read about them in A tavola! by Katrina Pizzini. It is more than just a recipe book.