Payten & Jones Yarra Valley Sangiovese

"Being allegedly the only two (literate) students to Graduate Healesville High School in 97, we were always destined to work together. Behn (the Payten) drove his first Tractor at the age of 5. Troy (the Jones) was talking by the age of 1 and hasnt shut up since.

Naturally we fell in with the wrong crowd out here, and became Vignerons/Winemakers. Behns dad Pete knows a thing or two about vineyards. In his years of working in the industry, he managed Australias first certified organic vineyard and always focused heavily on sustainability, so we knew we were in good hands.& The three of us continue to spend regular nights on the red, solving the worlds problems.

Since going into wine together, weve fallen into a lifestyle of lazy Sundays, drinking wine, shooting rabbits, family and mates*.Were doing our utmost to pass this lifestyle on to our children**.
*In the interests of clarity, we would like to note that drinking wine is not limited to lazy sundays, and they only shoot rabbits, not family and mates.
** In the interests of not looking like terrible parents, we would also like to note that the lifestyle we want to pass on is being able to make a life out of wine, and living and working in our beloved Yarra Valley. The rest is a bonus.

Payten & Jones wines are a little different, they are a little murky in the glass and can sometimes throw a bit of sediment.
Our wines always look better with a bit of air, served in a glass (although a jug can also work), at the right temperature, with amazing food and great company.

The wines are not "˜perfect by industry standards, but they have the perfect personality for the situations theyre made for.
We reckon drinking these wines is like experiencing a band live, as opposed to listening to a studio recorded track.Theres minimal intervention, a bit of "˜raw processes, and nothing filtered or cleaned up in any way.
The wines arent "˜squeaky clean, they are a bit "˜edgy, even a bit "˜raw. Always interesting, with a little soul left in.
Delicious, always smashable. And bloody good with any food.

(We are also indebted to the people who feel the same when they drink one of our wines, be them Bush Poet or or even Queenslander.)"

Sangiovese,

Sustainable Viticulture - inputs kept to a minimum - this clone and variety absolutely love the vineyard site.

Minimal handling. 1 light workover by hand, per day. No additions except for a handful of dry yeast thrown over the top of the fruit after destemming.

"This variety makes itself. All we have to do is look at it over the top of the newspaper once a day."

Payten & Jones' reds intentially contain traces of residual fizz.

Raspberries, juniper, dried herbs, tobacco & salami in a glass. Savoury pallet that screams for BBQ lamb shoulder or braised in red sauce. Salami Pizza goes a close second.

Enjoy a bottle with Lamb Shoulder or any protein really.

Nolan - Text from the Spotlight on Payten & Jones Blog

Made with the Italian grape varietal, Sangiovese, this savoury delight is the kind of wine we want to see more of from Australia. The nation is more well known for Shiraz, Grenache, Chardonnay, Merlot & Cabernet Sauvignon etc, some of which thrive, some of which struggle. Merlot for example is a thirsty variety, not ideal in a country where water availability is a huge issue! Many varietals from the warmer climates of places such as Italy, Greece and Spain are naturally more drought resistant and so should have more of a focus in Australia, luckily the trend for varieties from these countries is in the assent. For Sangiovese, the hands off, minimal approach in the vineyard P&J practice also continues into the winery, "This variety makes itself. All we have to do is look at it over the top of the newspaper once a day." The result of all this hard work is a wine that works with most protein but in particular lamb or goat, throw in some Mediterranean herbs and earthy spices and you will be in for a treat.