2019 Collector Rose Red City Sangiovese
- From our Marketplace - Leaves warehouse in 5 days
Alex McKay has an affinity with Italian reds and boy, does it show here. At first deceptively light with sour cherry, warm earth and layers of spice. It builds, moves and entices. It’s complex with cherry kernels and amaro on the medium-bodied palate, Italianate tannins coat the mouth and the fresh acidity ensures the next sip is as fabulous as the previous one. Jane Faulkner Published 06 July 2023 Read more
Critic Reviews
Alex McKay has an affinity with Italian reds and boy, does it show here. At first deceptively light with sour cherry, warm earth and layers of spice. It builds, moves and entices. It’s complex with cherry kernels and amaro on the medium-bodied palate, Italianate tannins coat the mouth and the fresh acidity ensures the next sip is as fabulous as the previous one. Jane Faulkner Published 06 July 2023
Technical Attributes
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![Producer]()
Producer: Collector Wines
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![Varietal]()
Varietal: Sangiovese Canaiolo
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![Region]()
Region: Canberra District
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![Alcohol]()
Alcohol: 13.2%
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![Net volume]()
Net volume: 750ml
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![Vintage]()
Vintage: 2019
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![Cellar to]()
Cellar until 2029
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Style GuideLight Intense
Producer: Collector Wines
Varietal: Sangiovese Canaiolo
Region: Canberra District
Alcohol: 13.2%
Net volume: 750ml
Vintage: 2019
Cellar until 2029
Winemakers Note
Blend
Sangiovese (91%), Canaiolo Nero (3%), Mammolo (2%), Colorino (2%) Malvasia Nera (2%) CANBERRA DISTRICT
Season
Warm and dry conditions throughout ensured full ripening and very good accumulation of flavour and tannin.
Viticulture
A number of clones of Sangiovese as well as small quantities of the traditional Tuscan blending varieties Canaiolo Nero, Mammolo, Colorino and Malvasia Nera are grown on a range of vineyards across both granite and shaley soil near Murrumbateman.
Winemaking
The grapes were hand-harvested at around 13 Baumé. Fermentation with natural yeast took place in open fermenters which were worked by hand to extract flavour and tannin. Parcels went through a natural malolactic fermentation and ageing in a mix of new (10%) and seasoned Allier and Tronçais oak. Blending and bottling took place in December 2020.
Delivery Details
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