BARBERA
Barbera originates from the Piedmont region of Northern Italy and is the third most planted red grape variety in Italy, after Sangiovese and Montepulciano. It produces high yields and is known for it’s rich color, full body, low tannins and high levels of acid which makes the wine taste “juicy”.
CABERNET FRANC
Cabernet Franc originates from the Bordeaux region of France and is mainly used for blending with other grape varieties. It is lighter than Cabernet Sauvignon, hence the bright pale red colour of the wine. This lightness aids the combination with other grapes and tends to give off a perfume of tobacco, raspberry and violets.
CABERNET SAUVIGNON
Cabernet Sauvignon’s origins are in France and is one of the world’s most widely recognised red grape variety. For most of the 20th century, it was the world’s most widely planted red wine grape until it was overtaken by Merlot in the 1990s. By 2015, Cabernet Sauvignon had again become the worlds most widely planted wine grape. Cabernet Sauvignon (or commonly abbreviated to Cab Sav) are full bodied wines with high tannins and acidity that helps with the wine’s potential aging characteristics. Cabernet Sauvignon the grape produces wines with notes of blackcurrant, green capsicum, mint, cedar, eucalyptus, cherry and black olives depending where planted, while in very hot climates the grapes over ripen and give off almost “jam” flavours.
DOLCETTO
Dolcetto is a grape variety grown in the Piedmont region of northern Italy. The Italian word Dolcetto means “little sweet one”, but the wines produced are mostly dry. Due to moderate tannins and low acidity these fruity wines are to be consumed within a few years after release.
They are known for black cherry, prune and licorice flavours.
DURIF
Durif, also known as Petite Sirah (not Syrah/Shiraz, which is a different grape), is a red grape variety mainly grown in Australia, California, France and Isreal but originates in the Herault region of France. Durif grapes produces inky dark coloured wines that are high in acidity, high tannin and result in wines with a spicy black pepper, chocolate, plum and blueberry flavour with aging ability exceeding 20 years in the bottle. Durif wines however do not linger in the mouth, hence the blending with other grape varieties to add length and refinement.
GAMAY
Gamay is a purple coloured grape variety mostly grown in Beaujolais, France in the Loire Valley. It is steeped in history with mentions of the wine as long ago as the 15th century. It is often blended with other grape varieties, however, it can produce wines of distinction on its own when planted on acidic soils. This helps soften the grape’s naturally high acidic nature. Gamay based wines are light bodied and fruity with flavours of cherries, black pepper, dried berries, chalk and fresh cut stone.
GRACIANO
Graciano is a Spanish grape variety from the Rioja/Navarra region that thrives in warm, dry climates and is ideally suited in Spain, Australia and California. The wine produced is usually a deep red colour, has strong perfume of violets, with black fruits, mint, spice and minerals on the palate.
GRENACHE
Grenache most likely originated in the region of Aragon in northern Spain, according to historical evidence. Grenache are like berry fruits such as raspberries and strawberries. With controlled yields, Grenache wines have notes of blackc8urrent, black cherries, coffee, honey, black pepper, leather and roasted nuts.
LAGREIN
Lagrein is a red grape variety native to the valleys of South Tyrol, Italy. It has a deep ruby colour like Shiraz and exhibits similar qualities to a Cabernet Franc with scents of tobacco, plums and grass. When tasting it has dark chocolate, black cherry fruits, lashings of pepper and spice with bitter coffee
MALBEC
Malbec is a purple grape variety used to make wines with an inky dark colour with high tannins.
Malbec traces its’ origins to the Cahors region in South West France, and due to the more tannic nature it is often used to blend with other grape varieties. Malbec has aromas of tobacco, garlic, and raisins, with juicy fruit flavours.
MATARO/MOURVEDRE
Mataro/Mouvedre grapes trace their origins in Spain and historians agree that the grape was probably introduced to Valencia around 500 BC. The French name Mourvedre came from an area near Valencia while the Spanish name Mataro is thought to have originated near Catalonia. The small berries of the Mataro/Mourvedre grape produce wines with a deeply coloured, very tannic wine with high alcohol levels when picked at high sugar levels. They are also aromatic wines with bold fruit flavours and have notes of dark berries or meaty flavours.
MERLOT
Merlot is a dark blue grape that is predominantly used as a blending grape and originates from the famous Bordeaux area or France. Merlot is grown around the world, however there is to two main styles. The New World regions often utilise a late harvest to gain extra ripeness which produce full bodied, inky, purple coloured wines with high alcohol and velvety tannins. While the traditional “Bordeaux style” of Merlot involves early harvesting to maintain acidity and produces more medium bodied wines with moderate alcohol levels that have fresh, raspberry and strawberry flavours and leafy notes.
MONTEPULCIANO
Montepulciano grape likely originated in Tuscany, Italy and has a moderately low acid rating and softer tannin. The grape is widely planted throughout Italy with the Abruzzo region now the most common and famous place for this grape variety. The wines are full bodied, with ripe tannin’s and have mainly plum and cherry flavours.
NEBBIOLO
Nebbiolo is an Italian grape variety associated with its native Piedmont region. Nebbiolo grapes produce light coloured red wines high in tannin with tar and floral scents. As the wines age other aromas and flavours appear such as violets, wild herbs, cherry, raspberry and tobacco. Nebbiolo wines have great aging potential, which also aids to balance the tannins.
NERO D’AVOLA
Nero d’Avola (Nero) is a red wine grape in Sicily, and is widely known one of the most important indigenous varieties to Italy. Named after Avola in the far south of Sicily, its wines can be compared to a “New World” Shiraz, especially from Australia, with slightly acidic, full bodied, sweet plum, cherry, blackberry and peppery flavours.
PETIT VERDOT
Petit Verdot is a variety of red grape principally used in Bordeaux blends. However Petit Verdot origins are unknown. There are records of it in the 1700’s but its characteristics suggest an origin in much hotter climates and it’s possible that it was brought to the region by the Romans. Young wines have aromas likened to banana and pencil shavings and as they mature, strong violet and leather tones develop.
PINOT NOIR
Pinot Noir is a red grape variety and the name is French for “Pine and Black”. Pine means the grapes have tight clustered, pine cone shaped bunches. Wines made from Pinot Noir tend to have red fruit flavours of cherries, raspberries and strawberries. As it ages, Pinot has more herbal and musty “barnyard” aromas.
PRIMITIVO/ZINFANDEL
Primitivo (or Zinfandel) is a black skinned wine grape used to produce a big, bold red wine originating in Croatia. The grape’s high sugar content usually result in levels of alcohol exceeding 15 percent. The taste of the red wine exhibits red berry fruit flavours like raspberries and strawberries from cooler regions, whereas blackberry and pepper flavours come out in the wines from warmer climates.
SAGRANTINO
Sagrantino is an Italian grape that is indigenous to the region of Umbria in Central Italy. The grape itself has one of the highest tannic levels in the world and wines made from this grape variety are inky purple with an almost black centre. On the nose it smells of dark, red fruits with plum and cinnamon undertones.
SANGIOVESE
Sangiovese is an Italian red grape variety grown throughout most of central Italy with origins most likely from Tuscany, however it has been documented that at least fourteen Sangiovese clones exist. Young Sangiovese has fruity flavours of strawberry and spice, but becomes oaky when aged in barrels. Sangiovese has flavours of red cherries with tea leaf aromas. Wines made from Sangiovese usually are medium bodied with high acidity.
SHIRAZ/SYRAH
Shiraz (Syrah), is a dark skinned grape used primarily to produce red wine. In the late 1990’s, Shiraz was identified as the offspring of two grape varieties from southeastern France, Durez and Mondeuse Blanche. Once again with most grape varieties, the style and flavour of wines made from Shiraz are heavily influenced where the grapes are grown. Moderate climates, such as the northern Rhone Valley, tend to produce medium to full bodied wines with medium to high tannin levels with notes of blackberry, mint and black pepper. In hot climates, such as Barossa and McLaren Vale regions, the wines are full bodied but with softer tannins with tastes of jam fruit, spice, licorice and leather. The acidity and tannin levels of Shiraz wines produce excellent aging potential.
TEMPRANILLO
Tempranillo is a black grape variety widely grown throughout Spain to make full bodied red wines. Often blended with other grape varieites it is uncommon to find it bottled as a single varietal. Tempranillo wines have a consistent ruby red colour, while aromas and flavours include berries, plum, tobacco, vanilla, leather and herbs.
TOURIGA
Touriga is a red grape variety from Portugal and is commonly used to blend for ports, however there has been an increase in its use as a stand alone wine. With high tannins and bold fruit flavours like blueberry, plum and blackberry, you would be hard pressed to pick up the subtle flavours of mint and violets.
