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Here’s a wine that’s become quite a hit at the Coriole cellar door apparently.
Picpoul can be both a white or red skinned grape which originates from the Rhone Valley in France. Coriole’s is white and it’s a heck of a lot of fun to drink.
This is a step up in quality from the inaugural vintage, tracking in a great direction. Gary Walsh gave the 2017 vintage 94 points saying it was, “Inspired, really, putting this grape in the ground in McLaren Vale… What a wonderful white.”
A crisp dry white with a little added interest. The perfect match to freshly shucked oysters, as many who have been to the Coriole cellar door will attest.
What It Tastes Like
Lemon barley, lime some more flesh than the last release. It finish crisp and dry, with a saline lick and a hint of wheatgerm. Somewhere in the Riesling, Gris, Gruner territory but not quite any of them.
94 points “Inspired, really, putting this grape in the ground in McLaren Vale. Perfumed, green melon and citrus, briny and tight, pebbly texture, light in body, but with sufficent flavour and fragrance. The finish is clean and long, like a cool ocean breeze, with crisp green apple and dried herb. It whispers summer. What a wonderful white.”
- Gary Walsh (The Wine Front)
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2022
About the Producer
Coriole is a McLaren Vale instutution. One of the first in the country to expreiment with alternative varieties, they are true trailblazers of the industry and one of our favourite producers.
The South Australian region of McLaren Vale is famous for its powerful red wines. Shiraz and Grenache have thrived for years in the Vale’s sandy soils. Nowadays, the region’s varietal diversity has majorly increased, the coastal location and warm climate proving perfect for a new wave of varieties from Italy, Spain and Portugal. The success of varieties such as Nero d’Avola, Tempranillo, Touriga Nacional, and Fiano has transformed McLaren Vale into one of the country’s most vibrant wine scenes. It’s where tradition meets innovation and it is producing some of the Australia’s finest wines.
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