Payten & Jones, Valley Vignerons Sangiovese, 2019
Payten & Jones, Valley Vignerons Sangiovese, 2019
- 75cl
- 13.5%
- Red Still
- Sangiovese
- Organic
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Optimal drinking window: 2026 - 2031
Payten & Jones are two Yarra Valley mates, Daniel Payten and Tom Jones, who moonlight from their day jobs at bigger wineries to make small-batch wines of real personality. This Sangiovese, sourced from vineyards across the Valley under their 'Valley Vignerons' label, is their nod to the grape's Tuscan homeland reimagined in cooler Australian soil. It's a wine that wears its ambition lightly: sour cherry, dried herbs, and that distinctive sandy, savoury tannin Sangiovese does so well, all without ever feeling like an imitation.
Drink it now while the fruit is lively and the tannins still have their grip, ideally with something involving tomatoes and olive oil.
This Sangiovese is built for relatively early drinking, with its vivid cherry fruit and tangy acidity at their most expressive within the first two to three years of release. Over 2026 to 2028 expect the tannins to soften slightly and the herbal, savoury notes to come forward a touch more.
Tasting Notes
AppearancePale to medium ruby, with the translucency typical of Sangiovese.
NoseSour cherry and red plum mingle with dried oregano and a faint savoury, earthy lift. There's a touch of blood orange peel that keeps things fresh rather than brooding.
PalateBright and tangy, with that characteristic sandy Sangiovese tannin running through the middle. Cherry and tomato leaf flavours sit atop lively acidity, giving the wine real drive.
FinishClean, savoury, and persistent, with a final flick of dried herb.
Overall impressionA honest, food-ready Sangiovese that trades power for charm.
Food Pairings
This is a wine built for the table rather than solo sipping, and in the Yarra Valley that often means something simple and produce-led: grilled lamb cutlets, a slow-cooked ragu, or a board of charcuterie and aged pecorino. Its tangy acidity and sandy tannin make it a natural match for tomato-based dishes, where it cuts through richness rather than being overwhelmed. Think pizza with good olive oil, or a rustic pasta with pork and fennel sausage.
We think this wine would go well with
Serve at a cool 14-16°C to keep the acidity and tannin in balance. No need to decant, though a quick 15-minute splash in a wide glass won't hurt. A tulip-shaped red wine glass suits it well, concentrating the cherry and herb aromatics without overdoing the alcohol.
The Yarra Valley's cool climate and varied soils, from grey loams to red volcanic earth, give Sangiovese the acidity and savoury edge it struggles to find in warmer Australian regions. Altitude and the moderating influence of the Yarra Ranges help preserve freshness through the growing season, slowing ripening just enough to keep the wine linear rather than jammy. The result is a Sangiovese that leans into its naturally bright, tangy character rather than fighting it.
The Yarra Valley is one of Australia's oldest and most prestigious cool-climate wine regions, historically celebrated for Chardonnay, Pinot Noir, and Cabernet Sauvignon. Italian varieties like Sangiovese are a newer, smaller chapter, planted by growers drawn to the Valley's capacity for freshness and restraint rather than power. There's no formal sub-appellation governing style here, which gives producers like Payten & Jones room to experiment with grapes outside the regional mainstream.
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 wine taste like?
Sour cherry, dried herbs, and a distinctive sandy tannin, with bright acidity and a savoury, tangy finish.
When should I drink this wine?
It's drinking well now and will remain enjoyable until around 2031, but there's no real benefit to long-term ageing.
What food should I pair it with?
Tomato-based dishes, grilled lamb, charcuterie, or a rustic pasta with pork and fennel all suit it well.
How should I serve it?
Serve at 14-16°C in a standard red wine glass; decanting isn't essential but a brief splash can help open it up.
Is this wine worth cellaring?
Not really the point of this one. It's made for lively, early drinking rather than long ageing.
Is this a typical Australian red?
Not at all. It's an Italian variety grown in a cool Australian climate, so expect tangy freshness over the richness you might associate with Aussie reds.
OUR GROWERS
Payten & Jones
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