Winery Hugh Hamilton - The Mongrel Sangiovese

Winery Hugh HamiltonThe Mongrel Sangiovese

4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The The Mongrel Sangiovese of Winery Hugh Hamilton is a red wine from the region of Fleurieu of Australie du Sud.
This wine generally goes well with pork, poultry or beef.

Wine flavors and olphactive analysis

On the nose the The Mongrel Sangiovese of Winery Hugh Hamilton in the region of Australie du Sud often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.

Details and technical informations about Winery Hugh Hamilton's The Mongrel Sangiovese.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Sangiovese

Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).

Last vintages of this wine

The Mongrel Sangiovese - 2018
In the top 100 of of Fleurieu wines
Average rating: 4.211110
The Mongrel Sangiovese - 2017
In the top 100 of of Fleurieu wines
Average rating: 4.111110
The Mongrel Sangiovese - 2016
In the top 100 of of Fleurieu wines
Average rating: 411110
The Mongrel Sangiovese - 2014
In the top 100 of of Fleurieu wines
Average rating: 3.71110.50
The Mongrel Sangiovese - 2013
In the top 100 of of Fleurieu wines
Average rating: 3.911110
The Mongrel Sangiovese - 0
In the top 100 of of Fleurieu wines
Average rating: 411110

The best vintages of The Mongrel Sangiovese from Winery Hugh Hamilton are 2018, 2017, 2016, 0 and 2013.

Informations about the Winery Hugh Hamilton

The winery offers 50 different wines.
Its wines get an average rating of 3.9.
It is in the top 10 of the best estates in the region
It is located in Fleurieu in the region of Australie du Sud

The Winery Hugh Hamilton is one of of the world's greatest estates. It offers 50 wines for sale in the of Fleurieu to come and discover on site or to buy online.

Top wine Australie du Sud
In the top 2500 of of Australia wines
In the top 350 of of Fleurieu wines
In the top 45000 of red wines
In the top 75000 wines of the world

The wine region of Fleurieu

Fleurieu is a wine zone located South of Adelaide, the administrative capital of South Australia, which takes its name from the French explorer Charles Pierre Claret de Fleurieu. Across the zone Shiraz is the most common Grape variety, Cabernet Sauvignon, Chardonnay and Sauvignon Blanc are among the supporting cast. Five wine regions can be found within its boundaries: Currency Creek (to the west of Lake Alexandrina), Kangaroo Island, Langhorne Creek (between Lake Alexandrina and the town of Strathalbyn), McLaren Vale (in the northwest of the peninsula) and Southern Fleurieu (located on the peninsula and a section of the Mount Lofty Ranges). Overall, the Climate of Fleurieu is heavily affected by its proximity to the sea, producing a predominantly Mediterranean influence.


The wine region of Australie du Sud

SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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