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We are located in the heart of Melbourne and stock a range of specialty wines.
We also have access to more than 12,000+ fine wines from around the world through our local supplier network. Sometimes a vintage changes, or our suppliers sell out of stock without us yet being able to push through a timely update on our website.
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Redbank Victoria Victorian Sangiovese 2022
Sale ends Sunday at 11:59 pm. Some exclusions apply.
Redbank Victoria Victorian Sangiovese 2022 - 12 Bottle Case is backordered and will ship as soon as it is back in stock.
Free Delivery Orders over $250*
Or $9.95 flat fee Australia wide.
Dispatched from our Melbourne store.
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Redbank's Sangiovese is sourced from our own vineyards in the North East of Victoria. Our Sangiovese is made in the classic Chianti style; fresh, unoaked and ready to enjoy. It's cold-soaked prior to fermentation and left on skins post fermentation for a further 10 days. With no oak ageing, the skin contact creates a rich cherry nose and palate which finishes with spice and freshness.
| Type | Red Wine |
|---|---|
| Varietal(s) | Sangiovese |
| Country | Australia |
| Region | Victoria |
| Brand | Redbank Victoria |
| Vintage | 2022 |
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France
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Wine GiftA great wine gift. -
Green WineA wine made using sustainable, organic and/or biodynamic practices in
the vineyard and the winery. -
CollectibleA wine that will improve and possibly increase in value with
careful cellaring. -
BoutiqueA wine from a small, artisanal winery. -
Screw CapNo corkscrew required to open. -
Magnum1500ml bottle.
- TWFThe Wine Front
- JHJames Halliday
- WWWorld Wine
- WSWine Spectator
- WEWine Enthusiast
- BHAllen Meadows
- JSJames Suckling
- DEDecanter
- JRJancis Robinson
- STStephen Tanzer
- AGAntonio Galloni/Vinous
- RPRobert Parker/Wine Advocate
- HHHuon Hooke
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Redbank Victoria Victorian Sangiovese 2022
Redbank's Sangiovese is sourced from our own vineyards in the North East of Victoria. Our Sangiovese is made in the classic Chianti style; fresh, unoaked and ready to enjoy. It's cold-soaked prior to fermentation and left on skins post fermentation for a further 10 days. With no oak ageing, the skin contact creates a rich cherry nose and palate which finishes with spice and freshness.
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