By David Ellis.
told that there are something like 1,368 different grape varieties used in the
world-wide making today of wines under pure varietal labels, and in myriad
increasing numbers of adventurous Aussie vignerons are growing more and more of
these varietals, and equally adventurous Aussie winemakers are enjoying making
more and more wines from them, it’s to be hoped that equally adventurous wine
buffs will put their hands in their pockets and have a try of these pure
varietals and blends that, let’s face it, most of us have never heard of.
such is a wonderful white called Pinot Bianco that’s now being made by Calabria
Family Wines at Griffith in the NSW Riverina. This is a varietal that has its
origins in Italy, and Chief Winemaker Bill Calabria whose ancestral home was
Southern Italy, made it with fruit off vines he imported from his homeland in
2005 to grow there in the Riverina – whose climate is very much akin to
is one of no more than a dozen Australian growers of the variety in mainly
Victoria, Tasmania and the Riverina, his Calabria Private Bin Pinot Bianco
having a soft and creamy palate loaded with flavours of ripe peach, grapefruit
and hints of fresh garden herbs. You’ll find it ideal with pasta (naturally)
served with salmon or other seafood sauces, roast chicken with garden herbs and
lemon sauce, or soft and Swiss style cheeses.
We recommend Otis Dining Hall's Canberra Black Truffle Tagliatelle.
asking price for this quite unique wine is just $14.95.
One to note: Clare Valley winemakers Tim
Adams and Brett Schutz blended fruit from four Clare vineyards to craft their
rewardingly flavoursome 2014 Tim Adams Shiraz.
2014 vintage in the Clare Valley felt positive from the word go, with flavour
profiles, natural acidity, colour and tannin in the reds looking fantastic at
an early stage,” Brett said.
wine has a strong regional and varietal definition, and further complexity and
richness has been built through 24 months of American oak maturation. And it
finishes with integrated oak and firm, structural tannins brought about by the
warm, dry ripening period leading in to the 2014 vintage,” he said.
great drop to enjoy now, it is also worthy of tucking away to enjoy even more
anytime over the next ten years. Pay a nicely-priced $25, and share it with
barbequed beef ribs, roast duck or a chilli beef stew.