Sangiovese grape in the new world?

Scott wrote on Mon, 02 Jul 2007 08:25:06 -0500:

S> Over the weekend I had a bottle of Cecchi Chianti Classico S> in which I really enjoy. While I was drinking I was S> wondering why is the Sangiovese grape only grown in Italy S> (as far as I know) and not in the new world?

I don't think it is one of the most popular grapes but I have seen Sangiovese wine from several California vintners.

James Silverton Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

No, that isn't correct. It's also grown in California, Chile, and Argentina (and maybe other places too). It's bottled by itself in California and also in blends. One well-known California blend is the Ferrari-Carano Siena, which blends Sangiovese with Cabernet Sauvignon and Malbec (although the exact blend probably differs from vintage to vintage).

I don't know about the rest of the "new world", but it is definitely grown in California. Try Venge Vineyards, Silverado Vineyards, Montevina, and La Famiglia di Robert Mondavi. My friends at Chateau Garage and I even made some ourselves a couple of years ago.

Jim

I have had a couple of great Sangiovese's from Silverado (stags leap district Napa valley). The better of the two bottlings was called "Fantasia".

Besides California, it is also grown in North Carolina - of all places, and I believe at a few vineyards in Virginia. If I had more room in my back yard vineyard, I would also grow some here in Central Maryland.

It is widely grown in California and now even Texas and New Mexico so I'm not sure what you are talking about.

On my vinodiversity database I have 180 or so wineries in Australia are making wine from Sangiovese. To put this into perspective there are about 2,500 wineries in Oz. It has only been used in any great quantities here since the 1990's. Coriole in the McLaren vale region and Pizzini in the King Valley are notable pioneers, but the competition is getting better every year.

One problem with the variety is that there are many clones, some of the less desirable ones have been propagated widely, but better selection of plants as well as improvements in vineyard and winery practices has seen a marked rise in wine quality. It will only get better as technology and experience combine to improve the (already high) standards of Aussie Sangiovese.

"Ken Blake" wrote ..............>

And Australia - and New Zealand ....

st.h

It's a matter of climate. I'm sure Sangiovese is grown elsewhere, but it won't tatse like Chianti elsewhere.

Two reasons. Chianti is a blend. Sangiovese is a varietal. Numerous California Sangioveses are 100% so I agree, they are not Chianti. Second, I dont want Sangiovese to taste like Chianti! That would ruin it!

Yes, I agree! Most Chianti is shit.

You should try some of the Sangiovese and blends from the Amador/Sierra Foothills region of CA. They are different than most from IT, but good, none the less.

For the longest time, I thought that Shafer's Firebreak (Sangiovese/Cab blend) was the only good domestic iteration of this grape. It's still good, but Amador/Sierra has some really promising producers and vineyards.

Hunt

There are some very nice California Sangiovese's though. Cambria and Midnight Cellars are both excellent but neither distribute outside their region except by mail.