What would you do????

Ian S · Post by **Ian S** » Fri Feb 13, 2004 5:52 am

Mark G wrote:Ian S - Cor blimey that's an oddity from the left wall - Nero d'Avola will have me looking in my texts tonight, sounds good and I'm assuming a red??

Mark
Indeed a red. To paraphrase Clarke/Rand
- Sicilian
- Warm region (they even suggest Riverland being a possibility!)
- Dark, soft & robust & age well with small time in oak

We've had one from Donnafugata that was very impressive. It's also blended (we've got a Cusamano "Noa" blend in the cellar).

Though, as John P says, getting the vines in must be a big obstacle.

Ian

mucho gusto · Post by **mucho gusto** » Fri Feb 13, 2004 9:26 am

graciano - perfumed, spicy and easier to grow than temp. Fun to say as well...grrrrassianooooo.

guess I would recommend anything spanish - graci, temp, grenache, malvasia, etc.

Only problem is one quick glance at:
http://agspsrv38.agric.wa.gov.au/pls/po ... GISTER.PDF

shows no graciano in WA. would need to source it Vic I guess. Good news is all the Port varieties are there. Go Hack!

Andy · Post by **Andy** » Fri Feb 13, 2004 11:25 am

Mark G wrote:
Jamie - Marsanne (beat you to this one - its in) I like - as for Roussanne ditto to above, finding cuttings in this state is not possible.

I definately agree with Jamie here, over the past year the following have really excited me:
Torbreck Viogner Rousanne Marsanne is a stunner - so luscious and honey like. You just don't want this bottle to end. approx. $35
Giaconda's Aeolia Rousanne is a joy to drink - Jancis described it as the best Rousanne she is ever likely to taste. He also does a chardonnay/rousanne blend which works surprisingly well. $85 approx - Aeolia Roussanne/$65 - Nantua les Deux Chardonnay/Rousanne
Mitchelton Airstrip (Marsanne Roussanne Viogner) - the blend works really well here, and at a reasonable price. $18approx
Yeringberg Marsanne Roussanne - I haven't tried this but others highly recommend it. $50

We need more of these wines, and given the price of them there may be a spot in the market for blend under $30. Just my 2 cents.

Cheers

Andy

Guest · Post by **Guest** » Fri Feb 13, 2004 1:16 pm

Hi All,
As an ocassional lurker to this site this subject has piqued my interest.
As someone who has more than a passing interest I would consider PV.
We have planted this variety and have found it an absolute b@#$#@.
Cons
* Hard to find planting material
* Heavy cropper requires thinning and or summer pruning
* Has a tendancy to throw suckers below ground level(hope those knees are strong)
*shoot growth is easily retarded by any form of stress eg wind,water
*LATE ripener.
Pros
*Already some outstanding PV wines out there on the back of limited plantings, which means it will not require the decade or so of tinkering, to find out how good the wines can be which is often the case with marginal varieties.
* Of the marginal varieties which I have experience with which include nebbiolo,sangiovese,trampanillo,zinfandel and viogner I believe petit Verdot has the most potential in Australia.

* Didn't know if this is a pro or a con but the JWT winning Rosecorp Traditional has a percentage of PV in it so the big boys may be interested in some of this fruit if you have excess to your requirements.

Just my two cents.
Sam

lantana · Post by **lantana** » Fri Feb 13, 2004 1:18 pm

I don't think anyone has mentioned Saperavi. It's an obscure grape from (of all places) Russia! The only reason I mention it is that I remembered Serge Carlei sourcing some from somewhere in Victoria, to use in one of his red blends, Carlei Estate Tre Rossi (I think, but it could've been one of his other wines). I seem to recall he had a small portion in it to promote colour, alcohol & longevity. Might be worth looking into, as you would be able to source it, by contacting Serge. Call him anyway, he's done alot of work with weird varieties & different clones & he loves to have a chat!

Good luck,
lantana

Japie · Post by **Japie** » Fri Feb 13, 2004 8:56 pm

If it's good enough for Stellenbosch, it's good enough for Margaret River: Pinotage.

Guest · Post by **Guest** » Fri Feb 13, 2004 8:58 pm

Ian S - looked it up last night as well in Johnson - mid ripener and considered on of the better reds amongst the sicilian multitude (I'll keep this one in the back of the brain)

Mucho gusto - how wrong you are :!:

We have some Graciano in our nursery as I type!!! It is very rare and don't let me explain how we sourced it, but it would be in with the Tempranillo and some Granacha for sure (a little bit of Rioja in MR

)

Andy - Oh how e'd love some Roussanne, but not possible. Looking at those prices we should smuggle some cuttings in....

Sam - long time lurker, huzzah

Thanks for the news on PV, it is seen as a sort of super cabernet but without real convincing support. Don't like the thought of below ground new growth, enough to put you off your weeties, and easily stressed which could be interesting for site placement. Your advice is really valuable and may make us review areal extent of this one.

lantana - my wife is dead keen to try saperavi since she found out some time back that it could stain stainless steel (it just tickeled her fancy thinking what barrel sampling would be like :shock:

) Ag dept has some coming in but I may as well fly into eastern europe and get it myself!!

More good stuff, thanks for all your inputs.

Cheers

Mark G

Mark G · Post by **Mark G** » Fri Feb 13, 2004 9:00 pm

Sorry that was me.... :oops:

JohnP · Post by **JohnP** » Fri Feb 13, 2004 9:59 pm

Anonymous wrote:Ian S - looked it up last night as well in Johnson - mid ripener and considered on of the better reds amongst the sicilian multitude (I'll keep this one in the back of the brain)

Mucho gusto - how wrong you are We have some Graciano in our nursery as I type!!! It is very rare and don't let me explain how we sourced it, but it would be in with the Tempranillo and some Granacha for sure (a little bit of Rioja in MR )

Andy - Oh how e'd love some Roussanne, but not possible. Looking at those prices we should smuggle some cuttings in....

Sam - long time lurker, huzzah Thanks for the news on PV, it is seen as a sort of super cabernet but without real convincing support. Don't like the thought of below ground new growth, enough to put you off your weeties, and easily stressed which could be interesting for site placement. Your advice is really valuable and may make us review areal extent of this one.

lantana - my wife is dead keen to try saperavi since she found out some time back that it could stain stainless steel (it just tickeled her fancy thinking what barrel sampling would be like ) Ag dept has some coming in but I may as well fly into eastern europe and get it myself!!

More good stuff, thanks for all your inputs.

Cheers

Mark G

Mark,
I have this stange etherial feeling that, legal or otherwise, you are going to have a 'damn fine time' with the 11ha (I think I added right?) and I wish you every success. Your opinions, beliefs and humour sound a lot like the winemakers that most of us prefer to deal with - for very obvious reasons. All I can say is "Half ya bloody luck, mate" - I am extremely envious.

John

Sean · Post by **Sean** » Sat Feb 14, 2004 2:55 pm

deleted

Mark G · Post by **Mark G** » Sat Feb 14, 2004 9:58 pm

Japie - you sad,sad sod!!! :wink:

Having an NZ heritage and started drinking in the early 80's we had a heap of pinotage in the country - abysmal stuff and still is for my taste. Due to this horrific experience I've yet to try another!

Sean - thanks for the notes, very comprehensive and makes my efforts a bit light on :!:

Unsure about Mondeuse, as if it was suited to the Rhone you'd of expected bigger plantings, maybe gets to tannic if heat applied? Malvasia really is a cool climate grape, it would boil the flavours out down here in MR, and flabby usually means "where has all the acid gone" - too hard for this rubber duck.

It should be noted that being inland in MR does not mean warmer, we are 20km south east of Willyabrup and we have a funny microclimate as the sea breeze goes straight up a major bend in the Margaret River where our block is, cooling us 2-3 hours before Jindong and 1-2 hours before Willyabrup. We are intersted in WINE and our passion lies with its myriad of choices, it isn't easy to explain but there is nothing more interesting than meeting passionate people (talk to the prof at Majella and you'll know what I mean), and this enthusiam is pretty catching.

Cheers all.

Mark G