How far outside the box can you get! Wild wine, wild mix of varieties ( 50% Vermentino, 25% Nero d’Avola, 25% Zibibbo),wild name, wild label and made by a wild man, Tim Wildman that is.
Tim is a British-born Master of Wine (MW) who runs his own portfolio wine business involving travel, education and film. I guess we can consider him an Aussie Pet Nat pioneer - there were only a handful of producers having a crack at Pet Nats when he started back in 2014.
The Astro Bunny is a Pét-Nat (aka Pétillant Naturel)which is a style of sparkling wine, an ancient method of making fizz which has been around long before the famous sparklings of Champagne, these drink young wines can be red, white or anything in between. A naturally sparkling wine which ferments in the bottle – they’re cloudy, fresh and funky!
Pink, pretty and super fresh. It’s all strawberries and rose florals on the nose. The palate is bright and zippy with just the right amount of fizz for fun. Peachy fruit flavours with a mouth-watering grapefruit tang on the finish. This is going to go down a treat in the warmer months – the ultimate park wine!
Never a dull moment at Vineyard 28 – Mark and Pip always have something exciting in the pipeline. Lots of hard work and experimenting in the vineyard and winery to create something different and delicious! They produce an impressive range of Italian varietals including this vibrant and textural Arneis. Extremely low yields for the Arneis in 2019 means that there isn’t a lot of this (their best release yet!) to go around. We are VERY lucky to get our hands on it – thanks Mark and Pip!
Fragrant and floral. Lemon zest, lemon thyme, pear and white blossoms. Medium bodied with a fleshy mid palate. Flavours of green pear and fresh herbs. Bright juicy lemon acidity and a fine powdery texture. Long, crisp, crunchy and delicious!
Old school but totally different - Gemischter Satz is the traditional field blend of Austria. It’s a wine made from different grape varieties that are grown together in a single vineyard. The grapes are hand-harvested and processed together. Groiss is a small family vineyard in the Weinviertel region and the lovely Ingrid Groiss is now the winemaker after taking over from her Dad in 2010 (this was decided by a head to head blind taste off – Ingrid was victorious and handed the winemaker’s reins!)
Just a few varieties in the Groiss Gemischter Satz – I’m sure you’re familiar with at least a couple of them! Chardonnay, Müller Thurgau, Welschriesling, Grüner Veltliner, Riesling, Grauburgunder, Pinot Blanc, Frühroter Veltliner, Neuburger, Zierfandler, Rotgipfler, Sämling, Roter Veltliner, Grauer Vöslauer, Hietl Rote, Weiße Vöslauer and Silberweiße.
Beautifully perfumed and full of flavour. Honeydew melon, lemongrass, white flowers, hay and fresh herbs. The rich and layered palate of white peach, melon, lemongrass and crunchy pear is beautifully balanced with a crisp citrus acidity and lingering minerality. Zingy, fresh and utterly moreish!
After 18 years in McLaren Vale, Cascabel winemakers Duncan Ferguson and Susana Fernandez made the move to the stunning Huon Valley in Tasmania in their quest for a cool site to grow Pinot noir and Chardonnay. “ This pursuit took us two years until we found the right 21 hectares of land in Lymington. A year later, we sold Cascabel and took all our winemaking and vineyard equipment in four shipping containers to start a new chapter of planting a vineyard all over again.”
It’s Sauvignon Blanc but not as you know it! The 2018 Altaness Field Blend is 90% Sauvignon Blanc, 10% Chardonnay, 100% exciting.
Incredible perfume - Sauvignon blanc scents dialled up to the max. Snow peas, fresh grass, white mulberry, passionfruit. The palate is not what I was expecting – it tastes like a memory, a refreshing Summer drink – something with lime and passionfruit! It’s super dry and super refreshing with layers of texture and flavour. Crisp, crunchy, with super charged lime acidity and a long minerally finish. I know what I’ll be drinking when the mercury rises.
Alex Sherrah is no stranger to making delicious drops from alternative varieties. After giving up his role as head winemaking honcho at Coriole, he now focuses his energy into his own label Sherrah Wines, an epic range of super tasty vino from McLaren Vale. The ‘Skin Party’ Fiano where “ Tens of thousands of Fiano whole berries writhe together with zillions of partying yeasties for two weeks in an open fermenter. No intervention except for occasionally stirring the pot and provoking another orgy of fermentation. No fining.”
Super punchy aromas of peach blossom, lemon rind, pears and seashells. The palate is vibrant and textural with loads of flavour. Fresh and crunchy with a lick of briny savouriness on the finish. Mouth-watering. Smashable. Yum!
Obscure and difficult to pronounce but utterly delicious. This cracking Garganega from Victorian winemaker Cam Marshall’s Range Life Wines made it into Max Allen’s (legendary booze journalist) top 24 bottles for Summer sipping. I concur.
Garganega - gar-GAH-nehga - is native to Italy where it is best known as the white variety used to make the famous Soave wines.
Fragrant perfume of lemon rind, beeswax, honeysuckle and herbs. It’s absolutely banging with flavour, fresh pineapple juice, intense citrus - lemon and pink grapefruit, a slight herbal tang on the finish. Zippy acidity, chalky texture and a dry refreshing finish. Super tasty!
Appearance long overdue – I’ve learnt that if you snooze you lose when it comes to getting your hands on some Brave New Wine. Always sells out super-fast. Andries and Yoko’s Brave New Wine is the essence of ‘drink outside the box’ every single wine in the range is a total adventure. And it’s not just our taste buds that are in for a wild ride, the Brave New Wine labels are spectacular and an absolute feast for the eyes. All labels are original artwork by the incredibly talented Yoko, and every wine gets a brand-new label each vintage. Also do yourself a favour and follow their adventures on social media – so much creativity and hilarity!
The Rude Boy is an unconventional blend of Grenache and Shiraz juice fermented on Vermentino berries, with a splash of tempranillo.
A super moreish and enticing nose! Floral and earthy with forest berries and fresh herbs. The palate is flavoursome and crunchy. Juicy, spicy, sweet/sour cherry. Fine dusty tannins and a long savoury finish. Really really yum. Perfect springtime drinking. Give it some chill.
Another innovative producer from alternative variety hotspot, the Geographe wine region. Playing around with Mediterranean varieties are his thing and a thing he does exceptionally well! Something you may not know about Ash is that he’s also bit of a gun in the kitchen, so it’s no surprise that texture, flavour and balance are a common theme in the Green Door range. Super food friendly vinos!
The nose is rich and concentrated with aromas of plums, black cherry, spice and sweet earth. The plush and smooth palate is loaded with juicy berries, black cherry, dark spice and a bit of earthiness. Medium body, full flavour - it’s just so succulent! Soft, supple tannins and a deliciously dry finish.
The wines from Adelaide Hills based Chris Coulter have appeared frequently in past Morevino packs and after taking a look at his latest releases I can tell you now, you’ll be seeing more of them in future packs! Consistently delicious and exciting wines to drink. The 2018 Tempranillo is part of the C4 experimental range (this label allows Chris to vary the variety and region each vintage while gently pushing traditional boundaries) and the fruit is sourced from the Ricca Terra Farms Loxton vineyard in the Riverland.
Delicious aromas of cherry plums, anise, peppery spice and cola. The palate is rich, juicy and long . Texture is soft and smooth with gentle dusty tannins and fresh berry acidity. It’s bright, full of flavour and super easy to drink. What a ripper!
The Chalmers family are without a doubt the leading wine/vine innovators in Oz. Previous Morevino packs have included wines from their Montevecchio and Dott. range but this is the first inclusion of their super special, micro batch wines from The Project range. There is no shortage of ideas at Chalmers and a fabulously diverse and interesting supply of grapes too. This results in upwards of 15 different trial ferments every year at the Merbein winery where Bart and Tennille have been working on this project since 2012. Not only are the Project wines about testing varieties and sites, they’re also about posing winemaking questions which couldn’t normally be tackled in the mainstream regular ranges of wine. The experience and knowledge this project generates allows Chalmers to not only improve their own wines, but also to be able to supply their vine and grape customers with more detailed information about just how their varieties perform in all aspects of production – from the farm to the table.
From the most recent importation of new clones and varieties to Australia via the Chalmers family, Nero di Troia is brand new to Australia, a native red grape from northern Puglia. Australia’s first wine from this variety.How lucky are we!
Complex and moreish aromas! Dark berries, plums, earthy, dusty, spicy and nori. The palate is sweet fruited with ample dried herbs, earth and spice. Fresh bright berry acidity and puckering tea tannins. Medium bodied. It feels light but is complex in flavour with excellent length and balance. Tannins are awesome!
More wine wizard goodness. AJ Hoadley really does run his own race when it comes to crafting delicious vino. He threw the winemaking rule book in the bin years ago – actually, I’m not even sure he read it! La Violetta is based in Denmark in the Great Southern, the fruit for these complex and interesting micro batch wines is sourced from exceptional vineyards throughout the south west of WA.
A beautiful blend of Cabernet Franc, Pinot Noir and Balzac Noir (aka Mourvèdre), this is oh so lovely Mr Hoadley! Raspberry, blueberry, plums, purple flowers, dusty earth, sourdough crust, dried mint, red liquorice – so much complexity and deliciousness on the nose. Love it! The palate is medium bodied but has a general feeling of lightness. Sweet blueberries, dried herbs and spice, a feathering of tannin and bright berry acidity. Balanced, long and bloody delicious!
The Swinney family in Frankland River aren’t your average grape growers. These guys are specialist grape growers and provide super premium fruit to top end wine producers. Integrating modern technology (drones, 3D modelling, remote sensors) with traditional viticulture to achieve maximum quality for some very lucky winemakers! They also produce their own range of small batch wines from their very best parcels of fruit – less than 1% goes into the Swinney label.
The fruit was hand-picked from the bush vine Grenache vineyard in Frankland River, sorted by hand and crushed into small open fermenters. 25% whole bunch, wild yeast ferment, 2 weeks on skins before pressing out to large format French oak where it rested for 10 months before bottling.
Such a pretty perfume! Red berry and dried rose petals, dried herbs, twigs, cinnamon and clove spice. The palate is long, textural and complex with firm dense tannins, cranberry acidity and a long dry savoury finish. Good drinking now but will unfurl beautifully over time.
Two of each red
Two of each white
* PLEASE NOTE * The all white pack is $300