Payten & Jones, Valley Vignerons Sangiovese, 2018
Payten & Jones, Valley Vignerons Sangiovese, 2018
- 75cl
- 13.5%
- Red Still
- Sangiovese
- Organic
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Optimal drinking window: Now - 2030
Payten & Jones is a small, family-owned winery in the Yarra Valley, known for its minimal-intervention philosophy and dedication to producing wines that reflect the vineyard's natural attributes. Their Valley Vignerons range represents the collaborative spirit of the local wine community.
Made in a modern style with a nod to its Italian heritage, the 2018 Sangiovese offers vibrant cherry and raspberry flavors with a hint of earthiness. Perfect for everyday enjoyment, paired with a hearty meal or with hard cheeses like Pecorino and aged Parmesan.
This 2018 Sangiovese is drinking at its peak right now, with the primary cherry and raspberry fruit perfectly integrated with the subtle earthy undertones. Over the next two to three years, expect the fruit to soften slightly whilst developing more savoury complexity and spice. The wine's natural acidity will help preserve freshness, but this isn't a wine built for long cellaring. By 2030, it will still be pleasant but may begin to lose some of its vibrant fruit character that defines its current charm.
Food Pairings
In the Yarra Valley, this style of Sangiovese would typically accompany the region's excellent local produce: think wood-fired pizzas topped with mushrooms foraged from the Dandenong Ranges, or slow-braised rabbit with herbs from kitchen gardens. Local cheesemakers produce excellent hard cheeses that echo the Italian tradition, particularly aged varieties that complement Sangiovese's natural acidity. The wine's bright fruit and moderate tannins also work beautifully with the valley's famous trout, simply grilled with lemon and fresh herbs.
We think this wine would go well with
Serve at 16-17°C to showcase the bright fruit without muting the subtle earthy complexity. No need to decant this wine; it's designed to be approachable and immediate. Pour into medium-sized red wine glasses to concentrate the aromatics whilst allowing the wine to breathe naturally. This is the kind of wine that improves slightly over the first hour in the glass, so don't rush it.
The Yarra Valley's cool climate and varied soils create ideal conditions for elegant, food-friendly reds like Sangiovese. The region's long, mild growing season allows the grapes to ripen slowly while retaining natural acidity. Clay and loam soils provide good water retention during dry spells, whilst the cool nights preserve the bright fruit character that defines modern Australian Sangiovese.
The Yarra Valley is Victoria's most prestigious wine region, renowned for cool-climate Pinot Noir and Chardonnay but increasingly celebrated for Italian varieties like Sangiovese. Located east of Melbourne, the valley benefits from a continental climate moderated by altitude and aspect. Whilst neighbouring regions tend towards richer, more powerful styles, Yarra Valley wines maintain elegance and natural acidity that pairs brilliantly with food.
The 2019 growing season in the Yarra Valley delivered one of those vintages that reminds you why winemakers are eternal optimists. A relatively cool, steady season with just enough rainfall to keep the vines happy, followed by a dry, warm autumn that let everything ripen slowly and evenly. The harvest stretched well into April for some parcels, giving winemakers the luxury of picking when they wanted rather than when they had to.
What emerged was a vintage of real precision and freshness. The Pinot Noirs show lovely perfume and bright red fruit character without losing their structure, whilst the Chardonnays have that mineral backbone the Valley does so well, wrapped around citrus and stone fruit flavours that feel vibrant rather than heavy. We find the Pinots are drinking beautifully now but will reward patience for another five to eight years, whilst the best Chardonnays are just hitting their stride and should cruise happily until the late 2020s.
FAQs
What does this Sangiovese taste like?
Bright and fresh with cherry and raspberry fruit, subtle earthiness, and supple tannins. It's Sangiovese with a modern Australian twist.
When should I drink this wine?
It's drinking beautifully now and will continue to please until 2030, though it's at its vibrant best over the next few years.
What food pairs well with this wine?
Anything Italian-inspired works brilliantly: pasta with tomato-based sauces, wood-fired pizza, or aged hard cheeses like Pecorino and Parmesan.
How should I serve this wine?
Serve at 16-17°C in medium red wine glasses. No need to decant, just open and pour.
Is this wine worth cellaring?
This is designed for current enjoyment rather than long-term cellaring. Drink it over the next few years whilst the fruit remains vibrant.
How does Australian Sangiovese differ from Italian?
Australian versions tend to be brighter and more fruit-forward, with softer tannins and a more immediately approachable style than traditional Chianti.
OUR GROWERS
Payten & Jones
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