The Auswine Forum

My friends give me a hard time for being a torch bearer for alternative varietals. Fair enough. There is a reason. I have a cellar full of Riesling Chardonnay, Pinot Noir and Syrah, and I'm looking for medium bodied alternatives of interest.

So as part of that quest I ordered a mixed dozen from Coriole, from their New Australian range. Here is what I thought.


2018 Fiano: My wife describes this as a cross between Sauvignon Blanc and Chardonnay - which is a pretty good way of thinking of it. Some tropical fruits, tempered with a beeswax and honeysuckle character. Simple and fresh. Olivers Taranga make a good 'un that has more winemaking work on it than this. Keen to try Coriole's Rubato version which i think has a bit of skin contact - its in the fridge

2017 Sangiovese: Of the reds this is the one that tastes like it may have seen a wee bit of wood. Sawn pine tannins so typical of Sangio, some sour cherry and ripe plummy fruits tending to licorice. Dried herbs. Reliable year in year out. Better after a few hours breathing. Not sure why I don't have more of this.

2018 Nero d'Avola: Purple berries, chocolate, earthy, a bit of everything. The dried herb thing reminds me of walking around Central Otago among the wild thyme that grows by the roadside and pretty much everywhere else. Most medium weight of them all, very adaptable. Drink young, eat, laugh, repeat.

2017 Montepulciano: This smells like walking through a winery during ferment (hah - the Winefront review of this said the same thing!). Pizza wine. Just slurp the lovely dark fruits. Purple berries, some spice and earth. Some red fruits flicker in and out as well. Nicely balanced with enough pulpy fruit tannin and acid. Early drinker, smashable. And I mean it about the pizza - the generous fruit seems to contrast salty store bought pizza fairly well.

2018 Negroamaro: As a grape it seems to have a lot in common with Touriga. A gob full of purple fruit, a bit of redskin lolly plus some chinotto like herbs. Doesn't open well as the bitterness arrives first, but comes to life after a fairly long decant, and is better still on the second day. Again lots of fruit tannin here, and acids drift in and out.

2018 Montimaro: An odds and ends blend that didn't do anything for me.

So - the four varietal reds are all winners in their different ways, All four seem like a good idea in McLaren Vale, as does Fiano as a white alternative. They might all age a bit too, but I cant tell for sure with such young wines, There was a Barbera as well but I didn't get any this time.

Great fun. Recommend the experience. I'd buy them again.

Cheers

Andrew

Sound like winners to me, and the negroamaro seems destined to age well. Thanks for the notes.

Thanks for the notes. The only one I've tried is the Sangiovese, and I have found it reliable and enjoyable as you say. Will try to see some of the others.

I'll third the sentiment, super valuable sampler option, and you've shone a light for all of us! Many thanks.

The only issue I guess is getting access - we only see the stock standard Coriole releases at retail in Melbourne, and I'd love to have a go at these. More fiano popping up locally - I find a good fiano heaven with shellfish.

In fact it looks as if Coriole have planted some excellent grapes with a view to the weather patterns we are seeing in 21st century Oz.

via collins wrote:I'll third the sentiment, super valuable sampler option, and you've shone a light for all of us! Many thanks.

The only issue I guess is getting access - we only see the stock standard Coriole releases at retail in Melbourne, and I'd love to have a go at these. More fiano popping up locally - I find a good fiano heaven with shellfish.

In fact it looks as if Coriole have planted some excellent grapes with a view to the weather patterns we are seeing in 21st century Oz.

Hi viacollins, long time no see.

I second Andrew's original post regarding the Olivers Taranga Fiano vs the Coriole. Following a visit to McLaren Vale where I visited and tasted the full range at both wineries, the Olivers Taranga Fiano won hands down, and I have been buying it ever since.

Cheers
Allan

G'day Allan,

Yes indeed - life, and work have become busier than I ever planned for, so leisure time for wine boards has been curtailed somewhat.

Shall be sure to follow up your reco on the Oliver's Taranga if one passes my view. I motored through a half case when Blue Poles were dabbling a few years back with much relish. And then a series of Italian work trips sealed the deal for me - a grape I value very highly now.

Will you be over here in the short term?

Cheers,

As an adjunct on Olivers Taranga - their non traditional varities seem to be Fiano, Vermentino, Tempranillo, Mencia and Sagrantino. As a group they havent grabbed me like the Corioles did, but I have bought the Fiano and Tempranillo a couple of times. Mencia and Sagrantino are interesting ideas, and both are big, bold expressions in this case. Vermentino does nothing for me from any producer iv'e ever tried.

via collins wrote:G'day Allan,

Yes indeed - life, and work have become busier than I ever planned for, so leisure time for wine boards has been curtailed somewhat.

Will you be over here in the short term?

Cheers,

Afraid not, viacollins. Life and work have changed considerably since I travelled east for work several times a year. I'll organise an offline if that changes, of course. Is Moreton's still on form?

Cheers
Allan

Wizz wrote:As an adjunct on Olivers Taranga - their non traditional varities seem to be Fiano, Vermentino, Tempranillo, Mencia and Sagrantino. As a group they havent grabbed me like the Corioles did, but I have bought the Fiano and Tempranillo a couple of times. Mencia and Sagrantino are interesting ideas, and both are big, bold expressions in this case. Vermentino does nothing for me from any producer iv'e ever tried.

I had a different experience when visiting both wineries. Coriole's Italians didn't do it for me (none of them), but I liked Olivers Taranga's Mencia, and really liked the Sagrantino.

Vive la difference

Cheers
Allan

Waiters Friend wrote:

Wizz wrote:
Vive la difference

Cheers
Allan

Indeed - embrace and rejoice in the differences in our experiences

Waiters Friend wrote:
Vive la difference

Cheers
Allan

Indeed - embrace and rejoice in the differences in our experiences

So I finalyl got to the 2018 Fiano Rubato. This one has more skins time and a while in an oak barrel. As much as I hat the use of Transparent as a descriptor, thats exactly what we have here. The gingery spice from skins shows, as does the texture from a barrel. And there is still that Fiano charm. Tropicals, a certain creaminess, and maybe some marzipan like savouriness here.

This realty is delicious. Buy.