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Coriole's fruit is sourced from some of the oldest producing sangiovese vines in Australia. So well suited to the McLaren Vale region, and over 40 years of experimenting with sites, clones and rootstocks has led to this sangiovese being an Australian benchmark. Harvested from 12 blocks across four McLaren Vale...
"Off a site in the Willunga foothills; native ferment, with maturation in older French for 15 months. Like the year prior, this is an open and engagingly fruitful expression, while still firmly having a classically savoury nod. There’s a plumpness to the fruit as it draws dried cherry, kirsch, raspberry,...
The name Sangiovese comes from a Latin term meaning 'the blood of Jove', fueling theories it has been around since Roman times. It is best known as the main grape in Tuscany's Chianti wine region. The nose is beautifully vibrant with enticing aromas of red currant supported by hints of...
Slow fermentation with wild yeast then basket pressed, spending 8 months in French Oak. This Sangiovese delivers flavours of luscious blueberries and comforting dark chocolate across the palate. A delicious medium bodied wine that offers a smooth savoury finish. Just remember you will always be in my heart with unconditional...
Bright, fragrant, savoury. The most versatile and food friendly grape of all the Italian varieties and the one whose deliciousness inspired our La Prova journey! Climate | Cooler due to elevation. Season | The 2023 growing season was mild and cool, with regular rainfall. It started late, finished late and...
Light and playful, can be served slightly chilled. Sweet raspberries with a hint of spice and gentle tannins. Alc/Vol: 13.5%
In crafting this Sangiovese, the winemaking team focused on preserving the vineyard’s natural vibrancy while aiming for a savoury, textural finish. The result is a wine that’s both pretty and poised, with an approachable balance of bright fruit, fine tannin, and fresh acidity—making it both delicious and nuanced. Fermented openly...
Fruit from a long-standing Langhorne Creek site was picked at 12 baume and fermented as a single parcel this year. The fruit was destemmed and pressed early at 2 baume to minimise extraction from skins and seeds, allowing the vibrant fruit character to shine. Despite the gentle handling, the wine...
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