Sangiovese fruits, Sangiovese spices ... where to start?!Revealed without as much as a swirl - Christmas pudding with custard –roasted nuts, maraschino cherry, nutmeg... also caramelisedshallots. No oak to speak of? Barely. A finely-woven texture etched with tingling Sangiovese acidity.Black olive puree/tapenade flavours propel fruits across palate.An inky impression, graphite, background oak and mouth-coating tannins... All linked.Barossa by birthright, Tuscany by inspiration, Cellar Reserve by Penfolds.