2023 Delinquente Roko il Vagabondo Montepulciano9339348005011
WINEMAKER: Con-Greg Grigoriou
REGION: Riverland, SA
100% Montepulciano from the Bassham Family Organic and Biodynamic vineyard in Barmera. The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way.
The idea with this wine is to make an uncomplicated red wine that provides flavour and energy. The thick skins provides a lovely, dark purple colour, and while the nose gives a feeling of power and intensity, with a very meaty, charcuterie, olive tapenade feel, the palate opens with a lovely, puckering fruit character, like a basket of freshly picked, maybe slightly underripe, but delicious mixed berries. The finish brings that tannin (although the cooler year means the tannin is less prominent) and those grippy, savoury elements back into play, while the acid keeps the freshness and length going. Pasta, pizza, BBQ, Salt and Vinegar Pringles – whatever, it’s a wine for all seasons.
Con-Greg Grigoriou grew up on a vineyard in the Riverland, South Australia, where his father has managed wineries for over 35 years. A few years ago, while working for an advertising agency in Melbourne, he tasted his first truly interesting Riverland wine and something clicked - why weren’t people producing high-quality wines in his home region?
Greg’s idea for Delinquente Wine Co was to take advantage of the Riverland’s small vineyards planted with Southern Italian varieties, which are suited to the region’s dry Mediterranean climate. He sources grapes from trusted growers many of whom he has know his whole life, who work organically. In the cellar Greg takes this organic philosophy forward, all his wines are small-batch and single-vineyard, fermented in stainless steel with wild yeast and without acid adjustments. His aim is to make wine that is pure, drinkable and delicious - or as he would put it, “smashable”.