Loading... Please wait...
Angullong

2015 Angullong 'Fossil Hill' Sagrantino

AUD$26.00 INC GST

"...give it a try one dinner time 93/100 and worth $26." The Key Report on Wine, Tony Keys, Mar 2017: 

Wine Profile

Colour

Impenetrable plum purple in colour.

Aroma

The aromas are of dark fruits, herbs, liquorice, earthiness and leather.

Palate

A bold wine with a firm varietal and authoritative tannin structure.  The flavours are of dark fruits and herb flavours that evolve with time in the glass.

Region Orange Region, NSW
Food Matches

Enjoy with a range of richly flavours dishes.

Winemaking

The fruit was handled very carefully in the winery, with gentle hand plunging in order not to over extract tannins. The wine was then matured in a combination of new (30%) and seasoned French oak barrels.

Peak Drinking

Now through to 2025

Analysis Alc/vol: 13.5%

 

Reviews & Awards

Huon Hooke, The Real Review, June 2017: "Sagrantino is rare in Australia; in Italy, it’s often very tannic. This is an excellent attempt, smelling of fresh flowers, including violets. The fragrant lift comes through on the palate, where it’s full-bodied and firmly chewy, the tannins demanding protein-rich food. A rare, distinctive, interesting red. Score: 92 ★★★★"

Australian Wine Business Monthly, Mike Bennie, May 2017: "93/100 Loads of charisma here. Curious scents of cranberry, red plums, sarsaparilla and fresh ground coffee. The palate is firm with dusty tannins yet bright in red fruit flavour. There's a lick of coffee grounds again, though sage and bayleaf characters finish the wine. Great to see chewy tannins on show. Great vibe."

The WinesmithMay 2017:  "94/100  I am really impressed with this! It's an impressive garnet colour to look at.  It smells of boysenberry compote or boysenberry ripple icecream, or jam. Sweet and slightly syrupy.  I suspected an over extracted and tannic palate, but it's far from it. In the mouth the boysenberry continues to roll on. With flavours like dark cherry, toffee, licorice and coffee chipping in.  The oak sits in the background just doing it's bit and generally not being noticed.  What is seriously impressive is the tannin management.  Breaking it down: Sagrantino is typically a heavy and tannic wine.  The syrupy aroma let me to believe the living daylights had been extracted from the grapes along with every scrap of tannin. But pleasantly not so here. The tannins are firm and tight yet not imposing at all. Similarly the alcohol (which sits at 14.5%) is hardly noticeable.  Impressive winemaking skills on show. A wine to be very proud of!"

Huon Hooke, May 2017: "92/100 Deep red colour with a tinge of purple and an aroma of fresh flowers and flower stems. Some violets. Lifted and fragrant. The palate is very tannic and full-bodied, firm and chewy with typical sagrantino tannins. This demands protein-rich food such as rare steak. The violets come through on palate as well. A rare and very interesting wine, distinctive and different."

The Vinsomniac, May 2017: "92/100  Bright, floral in initial introduction - lurking underneath, a more savoury bent. It's a little fennel seed like, a grind of nutmeg. Full, big grippy tannins that dominate the palate - its varietal, for sure. Tannins that seem to morph into fine, powdery tannins. Needs food, for sure. Something grilled, barbecued. On a cracking length of flavour - keeps you thinking."

QWineMar 2017: "93/100  Big, intense, smooth, charismatic. It owns the space like a Hummer dominates the road. Rich purple and dark fruit are partnered by juicy tannins. Some cherry cola slides in for a second or two as well. Powdery to finish - it's the business. Drink now to eight years."

Vinonotebook, Regan Drew, April 2017: "Smells warming and hearty with roast beef pan juices, dried flowers, licorice and cherries. The palate is equally full and hearty with touches of savoury herbs and black tea. The tannins are plentiful but balanced and made for matching a beautifully roasted piece of beef. Several years in the cellar will also see this mature wonderfully into a charismatic wine."

Sunday Telegraph, Mike Bennie, Mar 2017: "Roasts do best with red wine that have firm tannins, and sagrantino has a wealth of them. This one from Orange is a potent, brooding dark-fruited wine of black tea tannins and pretty spice. Just ideal with a warming meal on a cool night."

Silver Medal, Class 13, 2016 Orange Wine Show

The Wine Reviewer, March 2017: "A dense dark red in the glass, there is concentration of plum and dark cherry on the nose that is laced by a touch of wood spice and earth. A full bodied wine with dark cherry, blackberry and plum fruit providing drive and depth with fine but very drying tannin giving contrast and rolling oak spice filling the gaps. There is a decadence of milk chocolate to the dark berry fruits to finish. Well made, and will cellar."

The Key Report on Wine, Tony Keys, Mar 2017: "...give it a try one dinner time 93/100 and worth $26."

The Hobart Mercury, Graeme Phillips, March 2017: "...blueberry-like fruit wrapped around a delicious dry savoury core, the wine’s freshness heightened by good acid and tannins on the finish. Well-suited to margherita pizza. Excellent"

Courier Mail, Des Houghton, Mar 2017: "densely coloured, with firm ripe tannins. This one offers abundant forest fruit and cherry flavours and aromas of smoke and char. Mark it down as the perfect accompaniment for charred beef."

Winefront, Campbell Mattinson, Mar 2017:  "90/100... Just make sure you give it a decant first. It’s gruff and grunty with tannin, all rusty and ferrous, but also throws plenty of deep black cherry, woodsmoke and cocoa-like flavours at you too. Give it a chance to breathe and it proves an intense wine companion.  There’s plenty to chew on and to think about here. The alcohol kept pulling me up and yet I kept wanting to come back to it. It’s that kind of wine; it has a magnetism."

Bellarine Wines (Geelong), Jon Helmer, Mar 2017: "This version from Orange in Central NSW is rich in varietal character and definition, with grippy tannins that keep the fruit tightly knit, yet the wine still retains an air of elegance along with the colour that is not as dark as one would expect – not a bad thing. Overall, this is the kind of wine with rich upfront dark fruits and a lick of spice that would go down a treat at your next barbecue; good stuff."

The Fabulous Ladies' Wine Society:  "Sagrantino is the second-most tannic grape variety in the world. But don’t let that put you off! It’s a beguiling drop, with blue fruit on the nose, and a mouth-filling full palate. The 2015 Angullong ‘Fossil Hill’ Sagrantino is a winner on a cool night with robust ragu."

Wine Assist, Dan Traucki, Mar 2017:  "Here is a great food wine. It has a good depth of colour, big earthy fruity aromas with delicious smooth mouthfilling flavours and big acidity on the finish, which is the hallmark of this native Italian red variety. Hence it needs rich tasty food, like Osso Bucco or a winter stew to accompany it, so as to counterbalance the inherent acidity. This is a very good Sagrantino"

"Surf Coast Times, Jon Helmer, Mar 2017: "This version from Orange in Central NSW is rich in varietal character and definition, with grippy tannins that keep the fruit tightly knit, yet the wine still retains an air of elegance along with the colour that is not as dark as one would expect - not a bad thing. Overall, this is the kind of wine with rich upfront dark fruits and a lick of spice that would go down a treat at your next barbecue; good stuff."

John Rozentals, Molong Online, Feb 2017: "I first came across this Italian red variety over lunch in Angullong’s substantial vineyard on the slops of Mount Canobolas. I like its bold fruit flavours, firm tannins and herby, earthy tones then, and I still like them now. The variety is obviously well suited to the climate near Orange and, like other red Italian varieties such as barbera and sangiovese which have thrived in Angullong’s vineyard, will, I’m sure, gain a permanent place in the winery’s range."