There is no doubt that lighter-framed, high-toned reds have been surging in popularity. I’m talking the likes of Gamay, Pinot Noir, Pinot Meunier, Dolcetto to name a few of the current number one hits. They are so versatile, and you can serve them chilled if you fancy. But in the cooler months the more medium-bodied, savoury styles of reds are chiming in with some serious vigour and an equal amount of excitement. I’m not only talking single-varietal celebrations, but the artful skill in making great wines from meticulously crafted blends. The blend can certainly be your friend!
When you think of the Veneto in Italy you would normally have your Soave hat on. When you think of Carmenѐre you probably are dreaming you were in Chile right now and actually able to travel out of Australia. Veneto Legend Stefano Inama did some early trials that showed there was great potential for Carmenѐre just south east of the Soave Hills (Colli Berici). Each plot is assessed, worked, harvested and vinified separately. Inama are entering an exciting new phase working with Bordeaux’s Stephane Derenoncourt Consultants alongside their own talented team including son’s Alessio, Luca and Matteo. Watch this space!
(70% Carmenѐre and 30% Merlot) From low yielding, organically farmed vines. Bursting aromas of red cherries, cocoa and black pepper. Palate is fresh, spicy with a juicy smattering of layered red & black fruits, soft powdery tannins and a sophisticated, long length. Did someone say grilled pork, polenta, mushrooms and cheese?
Tell your customers: Think of it as a great alternative to Valpolicella or an Argentinean Malbec.
This is a blend of 50% Malbec and 50% Jurançon Noir from a single 0.5 hectare plot located on a hill 350 metres above sea level with calcareous soils. From 50 year old vines the wine is vatted in cement tanks and barrels and macerates on skins for 7 days. Lashings of fresh raspberry and cherry on the nose and palate. Fresh, intense with a rustic tannin profile and some slight meatier notes (salami) and spice elements (wild sage). Definitely the ultimate mid-week pizza wine and it’s such a great drink by itself.
Tell your customers: Ever tried a Jurançon Noir? Typically has a moderate level of alcohol and colour and often used to make rosé or lighter styles of red. Supposedly named after the commune of Jurançon in the Pyrenees-Altantiques, in the far south west of France.
The beginning of the Desvignes range is Saint Vincent, which comes from numerous estate parcels in Douby, north of the Côte du Py and bordering Fleurie. Douby has deeper, sandier, granitic soils and yields a more supple style of Morgon compared to Py's famously muscular one. The vines for La Voûte average 60 years old. This wine sports an easily digestible tone, echoing the resonance of its schist terroir, dark black fruits with firmly framed tannins and a sleek, fresh finish. Beef Pho and vegetarian spring rolls with this please!
Tell your customers: The Morgon cru, overlooked by Mont du Py, is the largest of the Beaujolais crus. The famous Côte du Py is made up of decomposed shale.