"Sangiovese (and friends) as only Alex McKay can make it: vibrant and juicy red fruits, tannins the seeing eye dog, strictly to help, not make trouble. Lovely wine." 95pts - James Halliday, Wine Companion
Quite the classic home country blend with slivers of Canaiolo Nero, Mammolo and Colorino.
"Winemaker Alex McKay has cleverly added to sangiovese the typical Chianti varieties of canaiolo nero, mammolo and colorino, grown in Canberra District. Is anyone else anywhere in the world outside of Chianti doing such a thing? I’ve never heard of it. It’s very cool. It’s making delicious wine. It’s giving the wine some lift and tannin and dusty charm. Dive in.
Distinct scents of tar, peppery spice, rose petals, rose water, strawberry. So much fragrance. Fleshy up front, medium weight. Offers ripples of firm dusty tannins with peppery spice-dusted berry flavours, char character, showing weight without heft. Tannin lovers will like the spread of suede texture and build of chewy pucker, but those who like full flavoured reds, with an expanse of flavour and structure, should also be satisfied. Whatever, it’s great. Really great. Use as condiment with hearty red sauce dishes." 93+ pts - Mike Bennie. WineFront
"92% sangiovese, 4% canaiolo nero and 2% each of colorino and mammolo; 10% whole bunches, the remainder whole berries, 7-14 days on skins, blended after fermentation, matured in French oak (15% new) for 14 months. Sangiovese (and friends) as only Alex McKay can make it: vibrant and juicy red fruits, tannins the seeing eye dog, strictly to help, not make trouble. Lovely wine." 95pts - James Halliday, Wine Companion