2024 Pizzini Pietra Rossa Sangiovese, King Valley

A benchmark Aussie sangiovese. Vibrant in colour and striking in its sunny, bright red cherry and wild raspberry fruits and savoury earthiness. The palate is juicy, fresh and framed in supple tannins, with a supporting cast of dusty cocoa, sour cherry, woody spice and herbs. Ripper wine at a ripper price. Drink 2025-2034.

95 points Special Value Jeni Port for The Halliday Wine Companion, November 2025

Cherry red and bright in the glass. Pretty aromas of cooked strawberry, Asian spice, red cherry, dried herbs and ferrous earth. Savoury, mid-weighted and with plenty of shapely tannins and snappy acidity. The length and mouth-feel are impressive, with the tannins bringing real grip and texture. Drink 2025–2032.

90 points Aaron Brasher for The Real Review, December 2025

The Pizzini family arrived in the King Valley from Trentino in northern Italy. Setting up as tobacco farmers, they began growing Italian grape varieties in the 1980s when few in Australia were doing so. Joel Pizzini later trained at Isole e Olena in Chianti, and that influence shows clearly in the Sangiovese wines.

Pietra Rossa means red stone in Italian, a reference to the iron-rich soils from which the best fruit comes. Three Sangiovese vineyard parcels are blended for this wine, fermented with a yeast strain used in Brunello production, and matured for 14 months in French oak with a small proportion of new. Made to be honest to the variety — dry, savoury and food-loving rather than plush or fruit-forward.

Bright ruby in the glass, the nose shows red cherry, dried herbs and a floral lift. The palate is medium-bodied and lively with sour cherry, a touch of leather, fine savoury tannins and bright food-friendly acidity. Honest, characterful and very good value.

Pizza, pasta with ragù, grilled pork, Italian-style antipasto or a simple herb-roasted chicken. Equally good with a salumi board and good bread.

Drink now through 2029.