Montepulciano is the grape variety that makes, among other things, the wines of Montepulciano d’Abruzzo in the Abruzzo region on the Adriatic coast of Italy and in the region of Marche (north of Abruzzo on the Adriatic coast) it underlies the wines of Conero DOCG, Rosso Conero DOC and Rosso Piceno DOC. And of course, ensuring that Italian wine remains foreseeably impenetrable, it is not an ingredient of Vino Nobile di Montepuliciano, which is of course made from a clone of sangiovese. The grape of montepulciano itself is vigorous, red, ripens late and produces wines in its native environs with deep colour and robust tannins.
So, how’d it go in this debut release from the Mount Lofty Ranges near Adelaide? The answer is pretty well, although I do warn that it’s an intense wine, a sort of vinous version of a super rich sauce reduction. A deep intensity purple in colour, it has powerful aromatics of chocolate, tar, licorice, cooked plums and blueberries. The palate sees high acid, mouth puckering tannins, medium length, cooked plums and blueberries again, as well as more chocolate and tar in a super concentrated form. Overall, this a good quality wine that benefits from both aeration and food, and suggests that this grape variety has a future in Australia. I suggest giving this wine a good one hour decant prior to serving. Good
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