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2016 Primo Estate Il Briccone Shiraz Sangiovese

product
Cracka Rating

RRP $25.99 per bottle

Our Price $21.99

Case Price

$263.88 (12 x 750ml)

cracka review

This rich and totally smashable red from Primo Estate is just what the doctor ordered with some braised tomatoey goat. Red berries, mocha, ripe plums and subtle black pepper decorate the nose, whilst the palate is fuller-bodied and plush, with spiced berry and cherry flavours, licks of earthiness, fine but solid tannins, and a savoury, slightly grippy finish, with a lick of chocolate.

expert reviews

Jeremy Oliver (2012 Vintage) says
Elegant, finely crafted and likely to evolve charming meaty and leathery complexity, this long and savoury blend has a peppery, spicy fragrance of blackberries, cassis, raspberries and dark cherries deftly knit with dusty, restrained chocolate/vanilla oak. Underpinned by fine, crunchy tannins, its penetrative dark-fruited flavours reveal faintly herbal and spicy edges, finishing with a refreshing acidity.
2017-2020+
The Australian Wine Annual 2014 Edition
91
James Halliday (2011 Vintage) says
Relatively light colour, but good hue; brings together spicy/savoury characters on one side, bitter chocolate on the other, along with some oak inputs. A good wine by any vintage standards.
2018
Wine Companion Dec/Jan
90
Jeremy Oliver (2011 Vintage) says
By some margin the best wine to appear under this label, it sports a spicy bouquet of sweet blue and red flowers, dark plums and blackberries backed by nuances of briar, cocoa and black pepper. It's long, medium to fullish in weight, with a penetrative, brightly lit and deliciously sour-edged presence of cherries, plums and berries knot with chocolate/mocha oak and supported by fine, powdery tannin. It finishes with terrific length and a savoury focus.
2016-2019+
The Australian Wine Annual 2013
94
James Halliday (2010 Vintage) says
Youthful purple-red; an elegant medium-bodied blend largely driven by the shiraz component until the finish, where the savoury, sour cherry tannins give the wine its personality and length.
To 2020
Australian Wine Companion 2013
94
Rob Geddes MW (2010 Vintage) says
A smart modern style pretty and bright; a mass of spices including cinnamon and pepper lend their weight to the rich black fruIt shiraz. Sangiovese adds tightness and contains the more rowdy nature of shiraz. A distinctive style and at home with food.
2018
Rob Geddes MW
90
Jeremy Oliver (2010 Vintage) says
2012-2015+
The Australian Wine Annual 2014 Edition
89
Tyson Stelzer (2009 Vintage) says
Intentionally generous, this is a rich, deep, black-fruited shiraz with the savoury olive nuances of sangiovese to keep it under control. Taut, finely-structured, savoury tannins lace together its plum, prune, forest berry and coal flavours.
WINE 100 Magazine - 2011 2011
91
James Halliday (2009 Vintage) says
Australian Wine Companion 2012 2011
93
Jeremy Oliver (2009 Vintage) says
Ripe and brambly, with a slightly jammy bouquet of blackberries, redcurrants, plums and cherries backed by earthy, meaty undertones and a hint of menthol and iodide. It's long and smooth, with a pleasing length of dark, sour-edged fruit framed by silky tannins and finishing quite spicy and savoury.
The Australian Wine Annual 2012
90
Nick Stock (2009 Vintage) says
This '09 makes an instantly ripe impression on the nose, with dark plums and black cherries, some clove and liquorice - it's quite strongly McLaren Vale on the nose. The palate has handy depth and flesh, with ripe tannins confirming the ripeness on the nose, moving into dark-spiced blood plums. Juicy, Drink-now style.
The Good Wine Guide 2012
90
Rob Geddes MW (2009 Vintage) says
A smart modern style pretty and bright; a mass of spices including cinnamon and pepper lend their weight to the rich black fruIt shiraz. Sangiovese adds tightness and contains the more rowdy nature of shiraz. A distinctive style and at home with food.
Rob Geddes MW
88
James Halliday (2008 Vintage) says
Bright red-purple; both the bouquet and medium-bodied palate bring a mix of juicy fruits and spicy/savoury characters, the former from shiraz, the latter from sangiovese. Very attractive wine, all the components, including tannins, in balance, the finish fresh.
Australian Wine Companion 2011 2010
94
Rob Geddes MW (2008 Vintage) says
A smart modern style; sangiovese adds tightness and contains the more rowdy nature of shiraz.
Australian Wine Vintages 2010
91
Campbell Mattinson & Gary Walsh (2008 Vintage) says
The big 'if is whether or not Australia can grow enough high-quality sangiovese. If it can, it should become standard practice for shiraz to be blended with small amounts of sangiovese. It builds a more complex array of flavours without robbing it of any real power. Give this time to breathe and it really comes alive in the glass. It's all sour cherries and rich blackberries, sweet chocolate and earth and, once the tannins kick in, none of the momentum is lost - the flavours just keep rolling on. Well worth checking out.
The Big Red Wine Book 2009/10 2009
89
Rob Geddes MW (2007 Vintage) says
A smart modern style; sangiovese adds tightness and contains the more rowdy nature of shiraz.
Australian Wine Vintages 2010 2009
91
James Halliday (2007 Vintage) says
Pronounced cherry and blue fruit bouquet; quite a challenging high acid palate, but the fruit works well; definitely an Italian influence shows through in this wine.
Australian Wine Companion 2010 2009
89
James Halliday (2006 Vintage) says
Delivers precisely what was intended, a very fine medium-bodied cherry-accented palate which fuses the ripe fruit of the shiraz with the savory fruit tannins of the sangiovese; an all-too-rare wine that demands a second glass (or more).
Australian Wine Companion 2009 2008
94
Jeremy Oliver (2006 Vintage) says
A smooth, polished and fine-grained blend whose spicy, peppery expression of blueberries, blackberries, dark plums and cherries is framed by a loose-knit, drying astringency. It's more fruit-driven than previous vintages of this wine, with typically dark, regional McLaren Vale shiraz characters backed by nuances of smoked meats and dark olives. It finishes long and savoury.
Australian Wine Annual 2010 2009
89
Nick Stock (2006 Vintage) says
A purple youthful wine; there's a good serve of glossy sweetly spiced oak laid across ripe plum and dark berry fruits, some sweet floral lift too. The palate has effortless supple charm with hints of peppery shiraz filling out the middle palate. Finishes with soft fine savoury tannins all swathed in sweetly spiced toasty oak. It's all about pure enjoyment, not challenging your perceptions.
Good Australian Wine Guide 2009 2008
90
Rob Geddes MW (2006 Vintage) says
A smart modern style; sangiovese adds tightness and contains the more rowdy nature of shiraz.
Australian Wine Vintages 2010
89
James Halliday (2005 Vintage) says
Lively, fresh and vibrant red fruits and spice, and with just the right structure to restrain the fruity exuberance.
Australian Wine Companion 2009 2008
92
Ken Gargett (2005 Vintage) says
Everything Joe Grilli makes is going to be good—usually very, very good— and guess what? So's this. II Briccone means 'the rogue'; it refers to the blend which is, apart from the odd Italian SuperTuscan, rarely seen. For me, the sangiovese, with its morello cherry and dried herbs, dominates here. Supple wine that represents serious value, so stock up. What a great 'Friday night with the footy' wine. (And Joe's nebbiolo is well worth a look too.)
Don't Buy Wine Without Me 2008 2007
91
Jeremy Oliver (2005 Vintage) says
Smoky ,meaty, dark and briary, this appealing young blend packs a delicious punch of dark plum, blackberry and dark cherry-like flavour over a drying and bony chassis of tight-fit tannin. Fullish in weight but already approachable and ready to enjoy, it's earthy, spicy and savoury, leaving a bright, lingering core of dark fruit and refreshing acidity.
Australian Wine Annual 2008 2007
91
Campbell Mattinson (2005 Vintage) says
There's a feeling in some Australian wine circles that blends of sweet-centred shiraz and savoury, naturally acidic sangiovese are the way of the future. Tastes good here. 2005 RELEASE Beefy shiraz and savoury, nutty sangiovese - the marriage working pretty well. It's a good drink. The shiraz here comes complete with love-handles of porty, high alcohol flavour though, which works against the grain of the blend's intention. That said, there's a deal of full-bodied interest/flavour here. DRINK 2008-2012.
The Big Red Wine Book 2008
89
James Halliday (2004 Vintage) says
While light- to medium-bodied, is very savoury; tobacco, cherry and earth flavours with ripe but pronounced dusty tannins.
Australian Wine Companion 2008 2007
89
Jeremy Oliver (2004 Vintage) says
Spicy, earthy and lightly meaty aromas of stewed red cherries, plums and floral undertones are backed by nuances of dried herbs. Supple, smooth and fine-grained, the palate makes up for what it might lack in length and complexity with delightful flavours of sour cherries, plums and raspberries. Framed by firm, fine tannins, it finishes savoury, with a light meatiness.
Australian Wine Annual 2007 2006
88
James Halliday (2003 Vintage) says
High flavour profile, yet elegant, light to medium-bodied, with fine tannins.
Australian Wine Companion 2006 2005
89
Jeremy Oliver (2003 Vintage) says
One of the best releases under this label, this earthy and savoury wine reveals a delightfully sour-edged quality about its spicy flavours of plums, dark cherries and cassis its pungent aromas reveal some peppery, meaty aspects, while its smooth and vibrant palate is built around enough firmness to give structure and some cellaring potential. Great value.
Australian Wine Annual 2006 2005
91
Jeremy Oliver (2002 Vintage) says
Earthy, rustic and old-fashioned red with spicy farmyard aromas of sweet leather, cloves and pepper, with horsehair nuances. Initially smooth and elegant, it dries out to a savoury, spicy finish that lacks its customary weight and richness.
Australian Wine Annual 2005 2004
86
James Halliday (2002 Vintage) says
Light to medium-bodied; distinctive lemony/savoury twist ex the sangiovese.
Australian Wine Companion 2005 2004
87
James Halliday (2001 Vintage) says
A thoroughly fashionable Italianate blend of predominantly shiraz and sangiovese with lesser amounts of barbera, nebbiolo and cabernet sauvignon. Scented, savoury, spicy dark berry aromas lead into a powerful palate with definite Italian overtones coming from its firm structure and lingering, savoury flavours and tannins. Go Joe.
Australian Wine Companion 2004 2003
92
James Halliday (2000 Vintage) says
Medium purple-red; the fragrant cherry/cherry pip bouquet is bright and fresh; the palate follows on logically, with an attractive, early drinking mix of savoury and fresh cherry fruit.
Australian Wine Companion 2003 2002
90

winemaker's notes

Rich Shiraz meets the savoury finish of Sangiovese.

Il Briccone means ‘The Rogue’ and with this blend of Shiraz and Sangiovese, winemaker Joe Grilli aims to combine everything he loves about Australian wine in an unconventional Italian style blend.

Bouquet: Vibrant red berry fruit with attractive spice notes.

Palate: A full bodied red with plum, pepper and spice characters. The Sangiovese gives a burst of refreshing cherry fruit and a savoury finish. Spicy and elegant.

Vineyard Region: The Shiraz is grown in our two McLaren Vale Vineyards. Our Angel Gully Vineyard in the sub-region of Clarendon is 300 metres above sea level making it McLaren Vale’s highest vineyard. Rocky and steep with predominantly shale stone soil the altitude ensures slow, even ripening with depth and texture. Our McMurtrie Road vineyard on the valley floor enjoys a cooling sea breezes and warm days giving full fruit flavours and spicy notes.

Vintage Conditions: One of our earliest vintages, the dry, warm growing season meant very early flowering while heavy rainfall in late January provided welcome relief for our dry grown Clarendon vineyard. Yields were average and 2016 was especially good for whites, Cabernet and Shiraz. This early, condensed vintage produced top quality fruit.

Winemaking: The fruit was crushed directly into traditional open-topped fermenters then manually pumped-over. The open-topped concrete fermenters are at the heart of the Primo Estate wine style. Joe Grilli, owner and winemaker says: ‘The soul of a red wine is released where air meets the fermenting skins’. The wine then spent 12 months in mainly older oak barrels to marry the varietal components and soften the wine.

Grape Variety: 85% Shiraz from our McLaren Vale vineyards, 15% Sangiovese sourced from a local grower.

Food Matches: Pasta with a rich ragu or gourmet pizza.

Alc/vol:14.0%

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