Strangebird on the loose - Nero d'Avola

Nero d’Avola is native to Sicily, where it’s the region’s most planted variety. In recent years, plantings have spread to other parts of the world, including Australia, where the Chalmers family nursery imported the first Nero d’Avola vines in 1998 (although not released from quarantine for cultivation until 2001). Today, there are more than 55 Nero d’Avola vineyards in Australia.(Wine Companion Magazine, online @ @ http://www.winecompanion.com.au/news/wine-companion-magazine-articles/issue-21-nero-davola).

On the Granite Belt, Nero d'Avola is the province of Strangebird stalwart Golden Grove Estate. 600 vines were hand chip budded by owner Sam Costanzo and lovingly crafted into this elegant fruit driven wine by son Ray. The 2012 Nero D'Avola has a deep but vibrant cherry red appearance. The nose is rich with cherries, raspberries and red forest fruits with an underlying touch of sweet oak. The palate is soft and succulent with bursts of perfumed ripe fruit all in perfect harmony with the fine grain oak, plush tannins and crunchy acidity.The 2012 Vintage Grand Reserve Nero d'Avola has won serious applause with the following awards under its belt:

5 Stars (95/100): James Halliday
Silver: 2014 Aust. Small Winemakers Show
Silver: 2014 Cowra Wine Show
Bronze: 2013 Rutherglen Wine Show
Bronze: 2013 QLD Wine Awards

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Strangebird on the loose - Nebbiolo

Nebbiolo makes wine with a distinct brown colour. The wines are usually long lived and often reward cellaring for a decade or so. In some ways Nebbiolo wines resemble Pinot Noirs in the way that they age into wines with soft rich tannins. The wines have rich flavours with a nose most often described as 'tar and roses'. Some other flavours and aromas to look for are spicy, chocolate, leathery and earthy flavours. Think of a forest floor.
- See more at: http://www.vinodiversity.com/nebbiolo.html#sthash.jkclArCH.dpufNebbiolo makes wine with a distinct brown colour. The wines are usually long lived and often reward cellaring for a decade or so. In some ways Nebbiolo wines resemble Pinot Noirs in the way that they age into wines with soft rich tannins. TNebbiolo makes wine with a distinct brown colour. The wines are usually long lived and often reward cellaring for a decade or so. In some ways Nebbiolo wines resemble Pinot Noirs in the way that they age into wines with soft rich tannins. The wines have rich flavours with a nose most often described as 'tar and roses'. Nebbiolo makes wine with a distinct brown colour. The wines are usually long lived and often reward cellaring for a decade or so. In some ways Nebbiolo wines resemble Pinot Noirs in the way that they age into wines with soft rich tannins. The wines have rich flavours with a nose most often described as 'tar and roses'. Nebbiolo is notoriously difficult to grow well and for Australian red wine drinkers the first taste is often a bit unexpected, as the colour, aroma and mouthfeel are quite different from the Shiraz most of us were brought up drinking.

Nebbiolo takes its name from the fog (nebbia) that swirls around the Piedmontese hills at harvest time. All the literature suggests that not only is Nebbiolo difficult to grow well in Australia, but that it can be challenging for the palate of Australian wine-drinkers. We say 'Challenge away!'. The aroma of Nebbiolo is compared to ‘tar and roses’ and the variety 'typically produces rich and powerful wines with high levels of acidity, alcohol and tannins ... a distinct brown colour which is appropriately accompanied by flavours of earth, chocolate, leather and spice' says experimental wine website Different Drop.

 Multi-award winning winery Ballandean Estate produces Nebbiolo, and Leeanne Puglisi-Gangemi has this to say about the temperamental variety:

'We planted our vines about 20 years ago and have had our ups an down with the variety. In saying that, we are planting a little more of this variety this year to top up our volume, so I guess you could say,we have faith in the variety

'The wine we produce at Ballandean Estate is usually quite tannic with the characteristic “orange” tinge of the meniscus and the flavour is bold and fruit driven.  It is not a wine to be taken lightly and definitely a ‘food friendly’ style.  Served with a flavoursome pasta dish and you would swear you were in Italy.

'With the success of the Strangebird wine trail, we are confident that our next release, 2014 Nebbiolo will delight the adventurous wine tasters of the region.'

We're looking forward to it, Leeanne! Other producers in the region include Boireann Estate and Symphony Hill. 

Some other flavours and aromas to look for are spicy, chocolate, leathery and earthy flavours. Think of a forest floor.
- See more at: http://www.vinodiversity.com/nebbiolo.html#sthash.jkclArCH.dpuf

Some other flavours and aromas to look for are spicy, chocolate, leathery and earthy flavours. Think of a forest floor.

- See more at: http://www.vinodiversity.com/nebbiolo.html#sthash.jkclArCH.dpufhe wines have rich flavours with a nose most often described as 'tar and roses'. 

Some other flavours and aromas to look for are spicy, chocolate, leathery and earthy flavours. Think of a forest floor.
- See more at: http://www.vinodiversity.com/nebbiolo.html#sthash.jkclArCH.dpuf

Strangebird on the loose - Mourvedre

This week we have a guest post from Sue and Warren at Pyramids Road, who are enthusiastic about their Strangebird variety Mourvedre, and took a wet day off from pruning to tell us all about it. Over to Sue and Warren:

Mourvedre has many names -the French call it Mourvedre, Monastrell in Spain and Mataro in Australia. It is debatable about its origin but it is widely planted in the south of France and near to the east coast of Spain behind Alicante. In Australia, it was planted and grown as bush vines in the Barossa Valley and McLaren Vale. These plantings have considerable age where

some vines are 80-100 years old.

In our vineyard it stands straight and tall which means it is a pleasure to work with. It grows with gusto and proves difficult at pruning time as the canes grow very thick and strong. It loves the sunshine and warm days in our summer as the tannin in the skins needs this weather to ripen. 

We love this variety as it has the potential to be used in a blended wine or as a straight varietal wine. It classically has elements of spice, earthy, dark cherry flavours with a tannin structure that gives the wine great body and length. The wine is a dense purple colour that, while delicious in its own right, is best accompanied with food. It is not for the light hearted and accompanies any hearty meat dish on winter nights by the fire. It creates interest in the cellar door and most people are intrigued and willing to sample the wine. Since our first vintage in 2005 it has created quite a following and many repeat customers keen to see how each vintage changes.

Strangebird on the loose - Malbec

Malbec is grown by a few wineries on the Strangbird Trail - Ballandean Estate, Golden Grove, Bungawarra, Whisky Gully and Summit Estate.

A rich dark purple with blackberrry and violet notes, Malbec loves high elevation. In lower elevations, Malbec grapes struggle to produce the acidity they need to create great tasting and long lasting wine. High elevation areas with a wide diurnal temperature shift, typified by hot days and  cold nights,  make the grapes produce more acidity 

http://winefolly.com/review/what-is-malbec-wine/
 

Jeff Harden from Bungawarra says that in his vineyard, Malbec in relatively small quantities was planted  by previous owners about 1982, for use as a blender with Cabernet Sauvignon as was traditional in France in the Bordeaux blend.  A few years ago, he realised his biggest, healthiest vines were by now  those Malbec - it clearly liked it here, so he budded some of my other vines across to Malbec (using buds from my existing Malbec to keep the clone pure).  His first 100% Malbec wine was made at last in 2012 - a huge, peppery/berry wine ideal with barbecues and game.

Strangebird on the loose - Graciano

Graciano is a Spanish red wine grape that was developed initially in Rioja where it is considered a  ‘noble’ vine.Graciano is a challenging, low-yielding variety that is often made into a Gran Reserva because of its great lasting ability. This wine is characterised by its deep red colour and strong aroma and ability to age well. Graciano thrives in warm, arid climates. Locally, it is grown by Savina Lane.'Graciano was growing here when we bought the vineyard and we are thrilled with the spicy notes and and silky mouth feel with a medium body red', says Brad from Savina Lane.

 Savina Lane Reserve Graciano 2012 won Gold at the 2014 Australian Alternative Varieties Show in Mildura Victoria. Here's what the label says:


GRACIANO RESERVE 2012
Elegant spice notes with aromas of raspberry and plum. Intense mulberry, blackberry and vanilla flavours deliver a powerful finish backed with superfine grainy tannins.
From the Rioja region of Spain, Graciano thrives in our small vineyard at 850m on the cool border plateau of the Granite Belt. Perfect with all red meat dishes, especially venison and lamb. Serve around 18°C Alcohol: 14.2% Cellaring: 2024
 

Fringewine blog on-line @ http://fringewine.blogspot.com.au/2011/02/graciano-rioja-spain.html has this to say about the variety:

‘Graciano is thought to be native to Rioja, where it is used to provide color and aroma to blended Rioja red wines... Typically, it makes up less than 15% of the blend when it is used at all. It can also be found in neighboring Navarra. Graciano was once very widely grown in the Languedoc-Roussillon region of France where it was known as Morrastel (which can be confusing, as Morrastel is a Spanish synonym for Mourvedre) but it was uprooted in the late 20th century in favor of hardier, more productive varietals, especially something called Morrastel Bouchet which was a cross between Graciano and Petit Bouschet developed by Henri Bouschet. There is some grown in Australia, where it is known as Morrastel (though some of this may be Mourvedre as well), and some grown in California, where it is known as Xeres. It is thought that Portugal's Tinta Miúda may actually be Graciano.’

Are you confused yet?

Graciano is good with red meat, in particular, venison and lamb, or other stronger tasting or gamey meats. Check out an award winner at Savina Lane.

Strangebird on the loose - Cabernet franc

 

Cabernet Franc is a  thin-skinned red grape originally from the Bordeaux and Loire Valley regions of France.  Cabernet Franc has fine tannins, spicy aromas and peppery accents, and is an ideal candidate for blending with other varietals such as Merlot and Cabernet Sauvignon, although, more producers are starting to sell Cabernet Franc as a single varietal.

Lucas Estate and Kominos Wines both make Cabernet franc. Louise from Lucas Estate :

I don't grow Cab Franc, I now buy it from Zambelli Vineyard in Ballandean and the first time we made it as a red varietal we bought grapes from Golden Grove. I always enjoyed drinking the variety and my husband wanted us to make a Bordeaux Blend. We already were making a dry Rose from Cab Franc so knew it was available in the Granite Belt.The Cab Franc is only 20% of our Blend so I was able to make a straight varietal as well. The variety is very popular, we are currently sold out but I have wine maturing on oak so there will be another release.

Professional Friends of Wine (online @ http://www.winepros.org/wine101/grape_profiles/cab-franc.htm) have an interest in the family tree (or vine) of wine, and taught me a new word today: 'ampelography' . Recent studies in ampelography have determined that cabernet franc is one of the genetic parents of cabernet sauvignon (the other is sauvignon blanc). Cabernet franc was also found to be the common ancestor among other grapes of Bordeaux, including carmenère, malbec, and merlot.