Collector Rose Red City Sangiovese 2019
Blend
Sangiovese (91%), Canaiolo Nero (3%), Mammolo (2%), Colorino (2%) Malvasia Nera (2%)
Season
The 2016 growing season was relatively warm, with good spring rains and a mild December/January. Warm and dry conditions from veraison 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 Chianti 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 natural malolactic fermentation and ageing in a mix of new and seasoned Allier and Tronçais oak. Blending and bottling took place in April 2017.
Taste
Spiced redcurrant, mulberry and tobacco yield to a rich palate framed by cherries, hints of tar and firm savoury tannins.
Blend
Sangiovese (91%), Canaiolo Nero (3%), Mammolo (2%), Colorino (2%) Malvasia Nera (2%)
Season
The 2016 growing season was relatively warm, with good spring rains and a mild December/January. Warm and dry conditions from veraison 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 Chianti 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 natural malolactic fermentation and ageing in a mix of new and seasoned Allier and Tronçais oak. Blending and bottling took place in April 2017.
Taste
Spiced redcurrant, mulberry and tobacco yield to a rich palate framed by cherries, hints of tar and firm savoury tannins.
Blend
Sangiovese (91%), Canaiolo Nero (3%), Mammolo (2%), Colorino (2%) Malvasia Nera (2%)
Season
The 2016 growing season was relatively warm, with good spring rains and a mild December/January. Warm and dry conditions from veraison 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 Chianti 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 natural malolactic fermentation and ageing in a mix of new and seasoned Allier and Tronçais oak. Blending and bottling took place in April 2017.
Taste
Spiced redcurrant, mulberry and tobacco yield to a rich palate framed by cherries, hints of tar and firm savoury tannins.
