Australian sangiovese and pork neck ragu

The 2009 Coriole sangiovese is a wine I've looked at a few times now. It has the goods: price point, fruit, clarity of expression, tannins... It also managed to look good on night three after opening, tasted with spaghetti and a ragu of pork neck, bay leaves and tomato. Interesting to note, a character of beetroot and earth really showed itself on night three. This release could well have the legs to develop over the next ten years.

Hardly a deathmatch tasteoff, but the last glass of the Coriole was had alongside a 2005 Blue Metal Vineyard sangiovese cabernet sauvignon, from the NSW Southern Highlands. The comparative tasting made the cab sav component very apparent, as you might expect. The blend looked a little oxidised and tired, but with fresher fruit underneath. Outclassed, but not disgraced, and still a good foil for the pasta and ragu.