2022 Coriole Montepulciano
2022 Coriole Montepulciano

2022 Coriole Montepulciano

Coriole |McLaren Vale |Montepulciano
One of the country's better Montes and great value as always from Coriole!
Price:
$29.00
Stock:
Sold out
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Description

If the Lloyd family at Coriole know how to do anything, it's Italian grape varieties!  Here's another winner in this delicious Montepulciano.

Coriole has had Montepulciano planted since 2001, with fruit for this wine coming from their home block (terra rossa soils, adding structure), as well as their warmer Willunga site (contributing power and richness).  It's a rich and generous McLaren Vale red, but not without poise and as Gary Walsh calls it, "an Australian twist".

One of the country's better Montes and great value as always from Coriole!

Montepulciano was first planted at Coriole back in 2001. We love the variety for its rich intensity and lovely array of savoury characters to balance the dark cherry fruit. Montepulciano is late ripening and often the last variety we pick. We use fruit from both our Coriole and Willunga vineyards. At Coriole, the vines are grown on terra rossa which gives the wine a more structural element, whereas fruit from Willunga has richer flavour and generosity.

93 points, "From two sites, this is matured mainly in older oak, with 20% 2 to 3 years old. Montepulciano can easily be rendered in an inky and saturated way. Not so here, with savouriness taking the wheel, though there’s generosity, too. Plum, cherry, both black and maraschino, blackberry and olive sit with dried herbs, tobacco, bay laurel and spice notes, including clove and mace. One of the charms of the Italian reds at this address is the pitch and tension of structure. There are no pooling sweet spots, but the fruit is there, enmeshed. This is very good." - Marcus Harris (Halliday Wine Companion)

93 points, "Very good montepulciano. Full-bodied and ferrous, with a medicinal note, salty and nourishing, set in relief against Bing cherries, cloves, lilacs, cured meats and Damson plums. This is a dense, chewy and textural wine, with a streak of considerable flare. Good drinking. Drink or hold."
Ned Goodwin MW (JamesSuckling.com)

92 points, "Deep ruby in colour, this expressive Montepulciano shows impressive power and focus with blackberry and wood smoke with crushed old spice aromas. Great density to follow, firm tannins driving, and chewy style, with complex layers of stony complexity. Great overall package now and for a little while."
- Andrew Caillard MW (The Vintage Journal)

92 points, "Pretty much, most of Corioles Italian offerings taste like their grape variety. That’s a good thing, albeit with an Australian twist. Throaty wine, and also, smells more than a little like Thoaties, with that liquorice and menthol twist. A little gum leaf and mint, black cherry, chocolate cake, lots of thick grainy tannin, so much aniseed and cherry. plum jam, ferrous character and plenty of oomph and flesh, with a chewy tannic finish of good length. Bold and black savoury wine of impact and thick attitude. Hello! Smoke me a kipper, I’ll be back before breakfast kind of thing." - Gary Walsh (Wine Front)

Coriole

Coriole is a McLaren Vale institution.

It's a winery with two sides. On one hand, they craft classic regional versions of Shiraz and Cabernet which are exemplary. On the other, they have been a trailblazer for emerging varieties (Italian varieties, in particular) in Australia.

Owner and winemaker, Mark Lloyd was one of the first in the country to experiment with Sangiovese and Fiano and has been hugely influential in bringing these varieties into the Australian wine zeitgeist.

Today, Mark's son Duncan has taken over the winemaking duties and his brother Peter as General Manager. The experimentation with emerging varieties continues under their guidance with Nero d'Avola, Negroamaro, and Piquepoul having come into the fold. Coriole never stands still. They are trailblazers who have had a huge impact on the changing face of modern Australian wine.

Winemaker Duncan Lloyd - McLaren Vale, SA Coriole

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