2018 Angullong Fossil Hill Sangiovese

Sangiovese is one of Italy’s most popular varieties. We have a number of types (clones) of Sangiovese vines in the vineyard that are maturing well, having been planted close to 20 years ago.


The Angullong ‘Fossil Hill’ Sangiovese is a medium bodied wine with lifted and vibrant aromas of violets, blueberries and dried herbs. The elegant flavours of blueberry, sour cherry and spice are complemented by savoury herbal complexity and soft balanced tannins. This is a wine to enjoy with traditional Italian fare, including ragu, pizza or antipasti.


“…one of the best I’ve had the privilege to try hails from the Orange Region… dignified, elegant and well balanced…” Sunshine Coast Daily, Travis Schultz, Oct 2018

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“A dark cherry style from Orange with a touch of bun spice. It’s a user-friendly sangiovese with fine, savoury tannins and lively fruit. ★★★★” Wine Wise Magazine


4.5 STARS  …It’s ruby red and has gamey scents and spicy cherry front palate flavour. Dried cranberry, licorice, herb and mocha oak show on the middle palate and spearminty tannins at the finish.” Newcastle Herald, John Lewis, July 2019


90/100   Captivating perfume… The tannin powdery and fine, providing a wave and presence that is at odds to the freshness. This lapped up a shank ragu, the acidity and tannin a perfect foil for the fatty protein. Would happily have this at hand. Drink to 4 years.”   The Vinsomniac, Nov 2018 


90/100  Orange continues to show itself as a versatile region with a myriad of different varieties produced from the region. This Sangiovese shows morello cherry alongside plum and mulberry fruit with earth, cured meat and a touch of spice. There is a taut line of acid and tannin that give structure to the wine, dark berry fruits grow in stature with a richness of fruit and broad mouth feel that is topped of by cocoa before pepper and spice join the primary fruited finish. Optimal Drinking: 2018 – 2024″ The Wine Reviewer, Nov 2018


89+/100 Attractively savoury. It builds nicely in the glass too; which is to say that it opens light and a little awkward but as it breathes it builds flesh and fruit. Anise, cherries, earth and woodsy spice notes. Light-to-medium in body but good to drink.” The Winefront, Campbell Mattinson


“Less oak influence than the 2016, this gives up stalky cherry, rosewood, light chocolate, cola and herbed salumi notes. Medium bodied, with fine silty tannins and slightly waxy feel. A clean (not quite polished) fruit mid palate gives way to a spiced, cola nut medium-long finish. Bright, and a thoroughly enjoyable release.” Vinonotebook, Nov 2018


“…one of the best I’ve had the privilege to try hails from the Orange Region… dignified, elegant and well balanced…” Sunshine Coast Daily, Travis Schultz, Oct 2018


“A glass or two with some pizza or pasta and smiles will be sure to follow. This is a no-fuss example of the Italian variety. Dark berries and plums, licks of cola and touches of dried herb before brown spices run deep. The fruit kicks along at a good tempo with a good balance between fruit and acid evident. Spices cling to the finish longer than expected. A good drink all up. Drink now to five years.” QWINE, Oct 2018


“Mild strawberry and cherry flavours with slightly mouth-puckering acidity. Lighter in body but packed with flavour.” Toni Paterson MW


“Intense, bight dark cherry/plum fruit with meaty, cola and dried herb notes; pristine, round and juicy with astringency and freshness.” Jeremy Oliver, Oct 2018


“Bright red with purple hues,soft alluring bouquet with plenty of red berries, delightful cherry flavours with a nice restrained finish that really lingers. a FOOD FRIENDLY wine that is also superb on its own. ENJOY.” Wine Assist, Dan Traucki, Sept 2018


“Showing as deep mulberry, this current release Fossil Hill Sangiovese 2017 from the team of Jon Reynolds & Ben Crossing delivers an abundance of vinous enjoyment. Maraschino cherry nose with a hint of peppery spice and chocolate translates seamlessly to the palate. It is a well-rounded textural wine with finely balanced tannins and savoury mouth-filling depth of flavours carried by the 14.5% Alc spine.  It was ideally matched to our meal of steak chasseur. Cellar: Now to 5 years.” The Grape Hunter, Oct 2018


“…Hello cherries, beautiful blackberries and subtle herbs come together very nicely here. Pretty much the same on the medium bodied palate but they became friends with blue fruits and delicate spices (food teased this out I think). I expected the tannins to be more prominent but they were gentle, smooth and found their groove with the fruit.  Potrei bere questo per giorni!! (I could drink this for days!!)” Words from a Wineglass, Oct 2018

VARIETY: Sangiovese
REGION: Orange Region, NSW
WINEMAKING: Fermented in open fermenters with 20% left as whole berries and pumped over twice daily to increase colour and flavour. Maturation was in French oak puncheons for 12 months.
COLOUR: Light garnet with a youthful purple hue.
AROMA: Lifted and floral aromas of sour cherry, spice, blueberries and dried herbs.
PALATE: Medium to lighter bodied wine with refreshing flavours of blueberry, sour cherry & spice. The subtle and elegant tannins are silky and smooth.
WINE ANALYSIS: Alc/vol: 13.5%
ADDITIVES: Made using traditional methods. Some traces of egg products may remain. Preservative 220 added.
PEAK DRINKING: Now through to 2022
FOOD MATCHES: Antipasto, tomato based pasta and pizza.

Sangiovese  “Hugely important and wildly variable central Italian variety with many a name and surprising origins.”     Wine Grapes, Robinson, et al

Sangiovese has a relatively recent history in Australia. The first commercial plantings were in the 1980s in South Australia’s Kalimna vineyard. As an industry, we have learnt much over the past 30 years.  One of the main issues with this variety is its propensity to over-crop if not managed well.

The vineyard was planted in the late 1990s, with the winemaking overseen by veteran winemaker Jon Reynolds since these early days.  The Sangiovese only sees a small amount of new oak maturation; about 10 percent.  This, along with careful management of the cap during fermentation, ensures balance with the tannins and the vibrant fruit.