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NO funny business about this
delightful Riverina Italian Aglianico.
David Ellis
WE see little Aglianico here in Australia, a wine that’s big in the south of Italy where it was introduced from Greece some several millennia ago.
For whatever reason it’s never really caught on either elsewhere in Italy nor in many other parts of the world, but the dozen or so Australian makers who have planted and are refining it here are doing so with quite some success, and winning fans for this full-flavoured variety.
One such is Bill Calabria at Griffith in the NSW Riverina who sports good Italian lineage, and has recently released a 2010 Calabria Aglianico, that’s a delightfully more-ish drop bright cherry in colour and with ripe plum fruit and black cherry aromas, and savoury coffee and smoky notes on the palate.
At just $14.99 it’s rewardingly classy and elegant to enjoy with richer light-meat dishes such as roast duck or pork belly – or as in its homeland with Spaghetti alla Puttanesca, the so-called “Prostitutes Spaghetti” whose flavoursome sauce is made with garlic, olive oil, tomatoes, anchovies, capers and dill, and which the “girls” of Naples could easy whip up between clients.
REWARDING drop from an ideal vintage.
ONE TO NOTE: KATNOOK Estate’s 2010 Coonawarra Cabernet Sauvignon is a wine that’s richly reflective of the great 2010 vintage, one that’s often described as being amongst the region’s best-ever, with near-ideal weather conditions that included below average rainfall and above average temperatures.
The beautifully intense blackberry and mulberry aromas, generous pure-fruit flavours, finely grained tannins and underlying mocha notes, make it a great buy at $40 – in fact Langton’s Wine Auction have described it as “an outstanding Coonawarra Cabernet Sauvignon with excellent fruit definition and tannin maturity.”
Enjoy it with slow-baked beef ribs accompanied by a peppercorn or fresh mushroom sauce.

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