Red Wine 2019 Langhorne Creek - Sven Joschke || Bottli Wine Club

Red Wine Langhorne Creek La Eleanor - Sven Joschke

Tasting Notes:
LANGHORNE CREEK
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Sven Joschke, born and raised in the Adelaide Hills, has definitely taken the long way home. Spending the last 15 years abroad and interstate, Sven decided to ditch his life as a Charted Accountant and come back home to South Australia, swapping the Casio and spreadsheets for his ultimate calling, wine. At least he can now claim market research when enjoying some plonk!

Guided by ‘Schwatta’ and Shelly from Biscay Rd in Tanunda, and inspired by his experience making wine in Jura, France, the mission has been simple from the get go – make it delicious, work your backside off, do it with love and most importantly, let nature do the talking. 

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Now you might be surprised by this enchanting, bright red towards pink colour. When we think Sangiovese, we tend to think Italian big complicated dark red. Well, in this case, Sven Josehke managed to illustrate his own interpretation of the variety. In the glass the wine might appear a bit hazy, but rest assured, this is in no way a default, and can be explained by the fact that I wasn’t filtered before being bottled.

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I guess my creator has opted for a very juicy, crispy, youthful version of Sangiovese. My nose is all about roses and violets, some may find an unexpected white chocolate scent. Overall, my fragrance will probably rock your expectations, and at the same time, invite you to dig deep into your glass. Very seductive….

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On the palate, I’d say that the range of flavour darkens a bit. While roses are still present, the floral aspect gives more room to cherries fresh and cooked, plums and even a hint of mulberry. My body isn’t too heavy because balanced with a nice, crisp acidity. Tannins aren’t overly present either which keeps you mouth feeling fresh and light.

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Raw beef as in a carpaccio would be a go to, as well as a crispy pork belly. The acidity will cut through anything fatty, and make a delicious pairing with braised meat also, like Osso Bucco or a Ragu. But nothing will beat, Sangiovese’s association with anything tomato-based. So, if you like pizza, or spaghetti Bolognese… Go for it!

 

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