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Know Your Variety - Montepulciano

Adam Walls cuts through the confusion about Montepulciano, the dark, brooding Italian Red wine that’s going great guns in Australia

Besides being tricky to pronounce, Montepulciano is one of the more complicated grapes. You see, there's an Italian town called Montepulciano, which produces a wine called Vino Nobile di Montepulciano. But, this wine is mostly made from Sangiovese, and doesn't actually include any of the Montepulciano grape!

A Quick Guide to Montepulciano

Montepulciano Australian Infographic

The most famous examples of Montepulciano (the actual wine) come from the Italian region of Abruzzo, but it's planted throughout much of central and southern Italy, but nowhere near the town of the same name.

Thankfully, as a grape grown in Australia, it's much more straightforward and in true Aussie style, we've taken away the pronunciation problem by shortening it to 'Monte'.

In its very short lifespan here in Australia, Monte is starting to win international acclaim. Last year, at the International Wine Competition in London, for the first time, Gold medals were given to Montes outside of Italy and they were won by two Australian wines - Bird in Hand and Mr Riggs.

Origins

Montepulciano wine origins in Abruzzo Italy

As I mentioned, Montepulciano is most famously made under the DOC of Montepulciano d'Abruzzo . A producer called Aziendo Agricola Valentini produces Italy's most renowned expression - it's like the Penfolds Grange of Monte - having taken it from a quaffing red to a serious, thrilling wine.

Australian Montepulciano Regions

Monte has had success in our warmer and cooler climates, possibly because it's a relatively late ripening variety. Also, like Shiraz, it's hardy, disease-resistant and can handle the heat and the cold. Look out for examples from Adelaide Hills Barossa Valley and Riverland .

Montepulciano Tasting Notes

Monte's appeal lies in its beautifully generous fruit, including red plum, sour cherry and boysenberry, and moderate acidity, so I reckon if you love Australian Shiraz , you'll love Monte, too.

Food Matching

The general fruit intensity and richness of Monte mean that it's a natural match to an array of rich and intensely flavoured dishes. Some of my favourites include Guy Grossi's pappardelle with spiced veal ragu recipe,  braised beef shin and pepperoni pizza. Explore our great range of recipes here .

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Magic Mediterranean - Vermentino
Words by Daniel Honan on 15 Oct 2017
The Italian varietal Vermentino is winning fans for its wonderfully refreshing characters and textural mouthfeel making it the drink for this summer. You heard it here first – Vermentino is the new white! There are fewer wines around that are as sexy to say, taste as good, and are perfect paired with a spread of fresh seafood on a summer’s afternoon. In fact, drinking a glass of Vermentino is like going on a Mediterranean holiday. Indeed, Vermentino hails from the type of places where warm sun and cool sea breezes, cellar doors and summer afternoons are in abundance. Just off the coasts of Italy and France are the islands of Sardinia and Corsica, which lie (almost) in the middle of the Mediterranean, split between the Balearic and Tyrrhenian Seas. Here you’ll find a melting pot of different soils (limestone, granite, sandstone and clay) and climates (maritime and continental) mixed together to provide the perfect growing conditions for this unique grape variety. Aussie Vermentino Just like its home in the Med, here in Australia, Vermentino seems especially at home near the coast, in regions like McLaren Vale , Margaret River , even the Hunter Valley . Yet, this grape variety is also finding favour, and flavour, in other places a little further from the shore, such as King Valley , the Barossa , and the Riverland wine region around Mildura. Inland wine growers, Chalmers, have been pioneering alternative varietals for over 15 years. The family first planted Vermentino back in 2000, and were one of the first wineries in Australia to make wine from the variety. 

“Vermentino was one of our first flagship wines,” says Kim Chalmers. “It’s a variety that loves warm summers and sunshine, which is perfect for our Australian conditions. Its big bunches and juicy berries make it quite resistant to long heat waves. We’ve had a lot of success growing Vermentino at our vineyards in both Heathcote and Mildura.”

- Kim Chalmers, Chalmers Wines, Riverland
That is the great thing we’ve discovered about this (and other) Italian varietals recently trialled across the many wine regions of Australia - their adaptability. If you speak to a European producer of Vermentino, they’ll probably tell you that the grapes must be grown in close proximity to the sea, so that they can possess and express their inherently unique and refreshing sea-spray aroma and flavour. “Our experience growing Vermentino would suggest otherwise,” counters Kim. “We’ve only ever grown the variety very inland, and yet we still get that delicious sea-salt, briny character in all of our wines made from the variety. I think the closeness to the ocean rumour might be an old wives tale.” Key characters
The unique textural and sensual characteristics of Vermentino are what make this variety such a delicious alternative to your typical tipple of, say, Sauvignon Blanc , or Pinot Gris . The dominant aromas and flavours expressed by the grape include juicy lemons and limes, fleshy grapefruit, crunchy green apples and crushed almonds. Sometimes, you may notice the briny scent of ocean-spray drifting over fresh jasmine. At other times, you might smell a hint of beeswax and musk, or taste fresh tropical fruits, crispy pear, with a touch of salt. This all depends, of course, on where the grapes are grown, when they’re picked, and what the winemaker’s intent is when making Vermentino into wine. If the grapes are picked early you will, typically, note freshness and citrus, with bright, crunchy acids. If the grapes are allowed to ripen and are picked a bit later, you get a fleshier, juicier, more tropical style of wine. “The thing about Vermentino is it’s a very late picked varietal, for example, in the Hunter they pick it after Shiraz,” says winemaker David Hook, who has been specialising in Italian varietals for 30 years. “Some go for that lighter, crunchier style, which is picked earlier and is great for everyday drinking. But in Orange, where I source my Vermentino, I like to wait as long as I can to pick it as it gives a bigger, richer style that really highlights the varietal characters and the texture is ramped up.” Phil Ryan, co-Chairman of the Wine Selectors Tasting Panel , echoes David’s preference for the fuller, riper style of Vermentino, saying that it offers so much more for the drinker. “The riper style of Vermentino offers far more complexity and intrigue to the wine,” says Phil. “It also allows those delicious stonefruit characteristics to come to the fore and plays to one of its major appeals, which is its texture.” Vermentino’s textual qualities (the way the wine feels in the mouth when you drink it) also boosts its food matching ability and is one of the reasons why this varietal stands out from the rest of the wine crowd.

Vermentino always goes down well by the glass, here. We’ll often get people sitting at the bar snacking on a bowl of salty, crispy white bait. Personally, I love it matched to a plate of grilled blue mackerel with fresh tomato, olives and chilli.

- Stuart Knox, , Owner and sommelier of Fix St James, in Sydney.
For renowned Vermentino producer Joe Grilli from Primo Estate in McLaren Vale, the big attraction of Vermentino is the combination of freshness and texture. “Our Vermentino has aromas of fresh melon fruits, then some intriguing almond notes, followed by the slightest touch of citrus to finish,” says Joe. “What makes Vermentino so delicious is when all these facets are wrapped up in a lighter bodied wine with still enough texture to really satisfy the tastebuds.” In fashion There is no doubt Vermentino is one of the hottest whites around. Its increasing popularity in wines bars and restaurants around the country is reflected in its growing success at wine shows, particularly the Australian Alternative Varieties Wine Show, held each year in Mildura. Organiser, Kim Chalmers says that Vermentino is one of the most popular wines of the show. “It’s massive,” says Kim. “We’ve had a Vermentino class since 2008 and for a number of years only a handful of wineries entered wines into that class. Within five years, the numbers have boomed. Last year there were 93 entries, and now the class has split into two separate classes: one for the lighter and fresher styles, and one for the more fuller bodied, richer styles.” There’s even a third style to be found in Australia, these days. It’s said that the name Vermentino derives from the Italian word, ‘fermento’, which relates to the fizzy characters of the young wine and this might have inspired Fowles Wine, from the Strathbogie Ranges, to make a fun, sparkling style of Vermentino. “I’m a huge fan of the tangy lemon and light florals of Vermentino and thought it might be fun to see those characters sparkle,” says Matt Fowles. “We make our sparkling Vermentino in a Prosecco style, and, I must say, I’ve been surprised just how well it’s been received!” The tasting For this tasting, over 50 Vermentinos were submitted to the Wine Selectors Tasting Panel . For a wine considered to still be an ‘emerging’ varietal, the pass rate was impressively high with around 75% scoring a medal. The top 20 wines were hotly contested and, as expected, the spread of regions was vast with multiple entries from the Hunter Valley, McLaren Vale and Barossa, as well as Riverland, which doesn’t often get much kudos in wine shows, but is proving to be a real contender with Italian varietals. The styles were varied, which is to be expected, given all the variables, but the underlying characters remained true – delicious stonefruit flavours balanced with freshness and texture with subtle sea salt notes and energetic acidity. You just have to find the particular nuances that appeal to you. Yep, Vermentino is here. Whether enjoying a warm afternoon with a sumptuous spread of seafood or sitting in a cosy bar planning a potential Mediterranean sojourn, pairing your activity with a glass of your favourite Vermentino seems like the perfect thing to do. The Standout Vermentino from the Tasting Trentham The Family Vermentino 2016 (Murray Darling) Chalmers Vermentino 2016 (Heathcote) Stone Dwellers Limited Release Vermentino 2015 (Strathbogie Ranges) Lovable Rogue The Italian Jobs Vermentino 2016 (Hunter Valley) Parish Hill Vermentino 2016 (Adelaide Hills) Seppeltsfield Cellar Door Collection Vermentino 2017 (Barossa) Tulloch Cellar Door Release Vermentino 2017 (Orange) Chalk Hill Wines Vermentino 2016 (McLaren Vale) Saddler’s Vermentino 2015 (Barossa) Alejandro Vermentino 2016 (Riverland) Alternatus Vermentino 2016 (Mclaren vale) David Hook Central Ranges Vermentino 2016 (Orange) First Creek Vermentino 2016 (Hunter Valley) La Maschera Vermentino 2015 (Barossa)
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Know Your Varietal - Arneis
Words by Adam Walls on 7 Sep 2017
Adam Walls reveals how Arneis,  Italy’s ‘little rascal’ is proving a hit in Australia thanks to its rich appeal. Crisp and floral, Arneis is a white that Italian winemakers often blend with Nebbiolo to add a touch of sweetness and perfume. In Australia, it’s proving tough to grow due to the fact that it’s low-cropping and susceptible to many vineyard diseases. However, it’s certainly an emerging hit. Arneis - an Infographic Guide Origins
Arneis hails from the North Western Italian region of Piedmont where it is most famously associated with the white wines of Roero. The fact that Roero sits across the river from the famous Barolo means that Arneis has earned the nickname of Barolo Bianco (white Barolo). It is also thought that the variety’s name is derived from a Piedmontese word meaning “little rascal”. This is due to the fact that the grapes are hard to grow as Arneis is a low cropping variety and is susceptible to mildew. Did you know? Arneis vines were sometimes planted next to Nebbiolo vines, but largely as a form of protection – the Arneis grapes’ stronger fragrance distracted hungry birds and insects away from the more highly prized Nebbiolo. Australian Arneis In Italy, Piedmont is a cool region with lots of hills, so it makes perfect sense that the most successful regions in Australia for Arneis are cooler with many having rolling hills like South Australia’s Adelaide Hills , Victoria’s King Valley , Mornington Peninsula and Yarra Valley , and the NSW Southern Highlands . Arneis from a cool climate region gives good balance between fruit and acidity. In warm vintages, Arneis shows lower acidity and a more powerful fruit profile. Arneis Tasting Notes Arneis produces very fragrant wines with notes of pear and apple. The elegance of the aroma hides the fact that the wines are medium to full bodied with pear, apple, stone fruit and nutty notes. With its rich flavour profile, Arneis will appeal to anyone who loves fruit-driven Chardonnay or Verdelho. Food matching
Given its soft acidity and texture, Arneis pairs well with lighter food flavours. Try seafood pasta, salads with creamy sauces and shellfish. Recommended Recipes : Blue swimmer crab spaghettini with lemon and chive sauce garlic pangrattato recipe Prosciutto with seared coffin bay scallops, globe artichokes and truffle recipe Explore our great range of recipes
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Know Your Variety – Australian Grenache
Having claims to its origins in both France and Spain, Grenache is most famously known in Australia as part of a blended trio with Shiraz and Mourvedre . But, Grenache is starting to break out and go solo with some superb single varietal wines from South Australia. To help us learn more about Australian Grenache, we reached out to experts Kevin Glastonbury of Yalumba and Nathan Hughes of Willunga 100 . Australian Grenache Infographic Origins
In Spain it is known as Garnacha, in Sardinia it’s Cannonau and in France, where the variety carpets the Côtes du Rhône, it is Grenache. So, where does Grenache actually come from? It’s complicated. Spain has perhaps the strongest claim to producing the first vines, but this is hotly contested and constantly revised by wine academics . It is, however, France where the variety is most famously grown with Grenache forming an integral part of the classic Rhône blend. In the Côtes du Rhône, Grenache is the star and must make up at least 50% of their prized blend along with Syrah (Shiraz) and Mourvedre. Grenache in Australia
Grenache is a variety that relishes warm climates and improves as the vines grow old, which is why the Barossa Valley and McLaren Vale , two of Australia’s oldest regions, produce some of the best expressions. The Barossa, in particular, has blocks of wine with Grenache from 1850 still producing wines, each and every year.

Grenache is a red grape variety that relishes heat and can relatively easily produce ripe, full styles of wine. Perhaps Grenache was grown initially on sites that were more akin to producing a generous crop for fortified winemaking. But, now many wineries are searching for more finesse and picking these Grenache blocks earlier and seeking red fruit rather than riper black fruit flavours. The majority of Grenache in the Barossa is not trellised; it is grown as a bush-vine. These bush-vines tend to take care of themselves, allowing more air flow and light penetration. The Barossa and McLaren Vale are considered the two leading regions for Grenache in Australia. And it is always a great debate as to which consistently produces better quality wine.

- Kevin Glastonbury, Winemaker, Yalumba Family Vignerons
Tasting Notes With a similar weight and tannin structure to light to medium bodied Shiraz, Grenache is light on the palate and is all about purity of fruit. With aromas like pomegranate, wild strawberries, violets and red fruits and a palate that’s restrained and fine in texture, it is often blended with Mataro/Mourvedre, which provides a heightened element of spice and tannin. But, with careful oak treatment, Grenache can produce be a splendid single varietal wine.

South Australia has old vines, this resource cannot be understated. We work with vines ranging from 50 to 90 years old. Grenache is extremely reflective of where it’s grown. In McLaren Vale, we see lighter bodied, more aromatic styles from Blewitt Springs and Clarendon. Down on the flats of Tatachilla, we see a far heavier, richer, full-bodied styles.

- Nathan Hughes, Willunga 100
Grenache food pairing   The heightened alcohol, medium tannin and low acidity that characterise Grenache mean it will work well with a range of dishes from game through to lighter dishes. For Kevin, the perfect match for Grenache is simple - “Pizza, always”. But, he is also fond of pairing it with “Sticky glaze duck with rocket and pear pizza. Pork belly, with buffalo mozzarella, balsamic onion, oregano and radicchio.” The notes of red plum, black cherry and raspberry also mean that Grenache is also a great match for many Asian-style dishes as long as they aren’t too spicy. As Nathan Hughes from Willunga 100 describes, “I love how lemongrass, soy and coriander work with Grenache.” Recommended Recipe: Stefano Manfredi’s roast spitchcock with bread and truffle stuffing Recommended Recipe: Bocconcini, cherry tomato and basil pizza
Two Blues Sauvignon Blanc 2014
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