2016 Senses Sangiovese

Head Winemaker Severine Logan recently caught up with Fergal Gleeson to discuss the perfect wine and food pairing for the winter season.

“Our sangiovese is grown on a single block just north of the vineyard. It likes a warmer, drier climate which is why we have it there,” says Severine Logan, head winemaker at Watershed Wines. “It’s an interesting variety. Sangiovese is our answer to Pinot Noir. Like Pinot Noir, it’s a lighter bodied wine than shiraz or cabernet. Senses sangiovese has cherries, spice and savoury characters. I like drinking it because it is not as big, tannic and rich. It is easier drinking.

“Sangiovese is lovely with a charcuterie plate, duck or pasta. I suppose you could do all the Italian clichés because it’s an Italian variety. If you don’t like white wine and you are having fish you can get away with it too. It is a nice lunchtime wine. It also pairs well with cheese.”

How does Watershed Senses Sangiovese compare to Italian expressions of the grape? “Ours has lovely cherries and spice. We keep the tannins soft. In parts of Tuscany like Brunello they make big, full bodied, structured Sangiovese like a Bordeaux. Ours doesn’t have the same depth. We are making something that is more food-friendly and made for earlier drinking.”

Fergal Gleeson, “Match Made in Heaven” Margaret River Magazine, Winter 2018.