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2016 Amato Vino Montepulciano
$25.00
A gem from our Riverland grower. A light-to-medium-bodied style, moreish & spicy, showing a juicy red-berried palate, a long savoury line, and crunchy acidity. Best over short to medium term. Only 170 dozen made.
Out of stock
Description
An organically-grown gem from our Riverland grower – Ricca Terra Farms. Handpicked, cold soak 4 days, 20% wholebunch wild ferment, then matured in aged oak for ten months. Unfined, unfiltered, minimum sulphur for protection.
Deep ruby red colour. Aromas of mocha and spicy plum, floral and herbal tea characters. Gravelly and savoury with earthy red-fruits, dried herbs (sage/bay) and a dash of pencilly, caramelly oak. Slight citrus elements, some perfume and dustiness for lift.
Red and black-fruits head up the palate – some dark cherry and plum – along with toasted spice nuances. Structurally sound and upright – tannins are fine-grained and some good crunchy acidity rounds out the finish.
This wine is a medium-bodied, savoury dry red, ideal for year-round drinking.
Brad –
Brad Wehr gained notoriety for his funkily-labelled and easy-to-drink wines under the Wine by Brad label, but he’s now spread his wings and sources fruit from regions outside West Australia, including some alternative varieties from the Riverland. This is a standout under his Amato Vino label made from the southern and central Italian grape montepulciano. This is medium-bodied, juicy, spicy and dangerously drinkable. Hand-harvested, 20% whole bunch, wild fermented, matured in French oak for 10 months, it is certified organic. Only 160 cases were made of this wine, but Amato Vino is certainly a label worth looking out for.
Winsor Dobbin, March 2017
sharon batley –
For the past few years Margaret River winemaker Brad Wehr has sourced grapes from the Ricca Terra vineyard in South Australia’s Riverland to produce a range of lovely alternative varietal wines such as this juicy, vibrant, pizza-loving red.
Max Allen, Gourmet Traveller, Top Drops: June 2017
sharon batley –
A robust wine with a neat interplay of savouriness to the fruit flavours, so a mix of blackberries, cherries and pips, licorice, double espresso and blackberry essence. Tannins have some grip; crunchy acidity on the finish.
Jane Faulkner, for James Halliday Wine Companion 2018