We made it to Episode 50! Here to help us celebrate in only the best way (with Nebbiolo in hand!); we have David Ridge! One of the preeminent importers of Italian Wine in Australia – we get chatting Barolo vs Barbaresco – the latest vintage reports – and what makes Nebbiolo one of the most captivating varieties for wine lovers worldwide!
www.davidridgewines.com.au – @davidridgewines
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And we have now life happy hour and who’s going to be the first person to reckon Justin Hess is gone it’s almost like day 20 I think you’re just in a few if you’re trying and he is as well and it is straight away how is how is that
Possible the guy’s superhuman guys welcome to what is would you believe you’re joining us I didn’t tell you this we actually um episode 50 right yeah I’m not the oldest person to remote oh wait I don’t think you are surely not sure you know that’s not well no depe so 50
Day 51 and I would love to say that I managed to do 50 days straight but for saving all of your sanity so we decided to have a day off and yes it is and we’ve got actually I’m really really really humbled to have one of the most
Amazing guests on the show tonight especially for episode 50 a person that actually got me into wine when I was starting to to feel like I was sort of getting out of wine and then got me into one even so hardcore ended up actually going to say you’re heartland but it is
Where your heart logically is to bhorali but we have David Ridge thank you so much for joining us mate anybody wants to talk to me if what’s up today what are we feeling well I’d better read I didn’t bring that Bo Lowe’s no cuz I told you everyone we’re gonna have some
Bread all I think we’re just sorry but note we’ve got we’re gonna talk a little bit early but let’s grab a little cheeky red wine any no no we’re going white it’s just a jury in Reverse let’s do something a little bit town now have you seen a little array of
Crazy ways to open bottles of wine these are our weapons Isis here but we’ll start with the conventional because I feel I feel we won’t introduce we’re not going to introduce David to everyone’s favorite toy for opening wine but have you actually seen this yeah it’s like a torture device in all your
Years working in why have you ever actually encountered this particular method of opening wine let’s guess I take it well no it’s out no no no it’s it’s it’s it’s a hand-powered actually need to explain that you are you you you pierce the cork and then you inject gas into
The into the bottle and it pushes the yeah I can say it looks very naughty when you do it alright so we’ve got a cheeky little Fionna here I thought textural white would be a really fun place to stop I’m ashamed to say I haven’t tried your tea
On over two years you know memory came to my place a couple years ago oh really each no were you a just a whole heap at the yeah oh I haven’t seen one for a couple of years well it’s it’s it’s this one here I mean it’s improved because
Now Laura makes it and and Laura’s got a much more deft hand than myself in a lot more focus which is what I find works very well for her for making wine cool reasonable amount of experience making wine but let’s oh you’ve really got a scientist Simon I’m gonna say okay Sayaka
It’s the best work in the business just woke up from my Nana nap on time get a you go Christina Aidan Carrie Shaun lover to see you go mate Jiki oh man Terry what you got on all the regulars so good episode 50 already amazing it but thank you so much
For the guys crew Abbott scarf very good and I hope you guys are doing very very well beers being a good boy today that you know of no no I thought would actually talk about something that is is very very close to my heart actually Laura’s heart David your heart Barolo
What is Barolo what what just just for people at home that away because it’s a thing that people have taken to either mean the whole the whole subject of nebula mmm so on one level is that it to a lot of other people it’s that it’s the region within Piedmont
That larger region around Alba that take you in northern Italy yeah but just below Turin they sort of cool that whole area Barolo only they call the whole concept Barolo and and it just needs to be put into a context because Barolo in fact is one little town very little of
This so the various mine a little Dilip Bravo’s actually itself left Barbaresco in its wake I’m going all over the joint here like I want to get Barbara’s going because they the equals their siblings and their equals mmm Barolo just happens to have been the one with the rolls off your tongue
Mmm that people like the sound off he gets the senior wine in the sense that more of its made than bubble s call for example yeah but but here it is here’s the explanation Barolo and Barbaresco are two zones roughly borough lows 20 by 20 Ches it’s made up of eleven villages
That of which we sort of we sort of concentrate on seven or eight of them that produced most of the serious wine the the name is the is the name for the appellation but for these wines growing from Nebbiolo within these certain 11:11 towns but it has become bigger than that
My press corps is the other side of the town of older this is my virtual map and the zone called Barbaresco which is made up of four four of these villages yeah which is simply the wines released a year earlier the wines are lighter and more elegant and winzip even Barolo
Which is more perhaps darker earthier version of Nebbiolo but just Barolo has become the name for the whole region it’s actually really interesting that because like Barolo so we were will married him in Lamora yeah yeah we’re actually yeah and we couldn’t get don’t kill me Bob you know
Know so was it no no we did got owners of Bob veel so no it was Belvedere a Belvedere but then they didn’t they move down to Bobby Orr’s yeah yeah we had a reception was above you yeah I mean I’m surprised I remember it when Aldo Vera
Comes in he goes you may have whatever wines you want and we’re like okay but no it’s it’s it’s one of the most picturesque places as well like people talk about how picturesque wine regions are and I’m really I find it really hard pressed upon a single point in in my
Travels in wine that I stood like at the mortar over looking towards Barbaresco I’m getting wistful because I’m not going to get there this year I know I’m then it’s it’s the most appealing place but the other really cool thing I find actually you know we concentrate on all
These different villages and this is going to be a super wine know anything and I know you guys have heard me talk about this plenty of times we talk about soil types yeah and the soil types are so varying and it’s so what we call non-homogeneous like it’s not
Everything’s on this slope and then everything’s on that slope it’s it’s all over the place and there’s inherent interest time and time again my biggest opening moment in wine when you know people you know this game we play obviously you guys are very well aware of the blind tasting game and
We’re talking about various like aha moments you know Genesis wines just moments where things start to click like you’re learning algebra for the first time in it’s suddenly you you realize exactly what’s up and you’re like oh wow okay I’ll totally get the concept and we were trying blind wines and they were
Sort of like blue fruited rich dense style of Barolo that just kept coming up with coming up and coming up for Dell those it was not as canoe be freakin canoe be over and over again and but it didn’t actually matter with it that was that was you know from the negative it’s
Got a personality well yet but from even yeah different producers they all kind of tasted the same but kanuma tasted like nothing else and then that expanded out into two month or two Darbar you know enter settle under where you know we’re getting sort of more clay based
Stuff we could start to taste across one particular region is supposed to property helps I was working there at the time and we had three months to just now the one grape variety but what for you was the aha moment for Barolo what got you to believe like it was actually
A nebula formaggi a guy called calico enol worked I forget now I shouldn’t forget these things the name of his little winery he sold it that he sold the vineyards I think two will land on my they kept a little bit of it most though that’s the major claims they talk
About it was Barbera and nebula I can’t remember what else so this is I’m talking the early eighties I’m talking before you guys were born and and that that and a wine through Fontana threader that I born at what was then booze brothers in a comb straight yeah in that
Funny odd shaped bottle was just always it a detonator whatever it was this is this is like in a few years later I read or heard an Oregon winemaker refer to nebulos pinot noir with two attitude and that that was it that was my aha moment because you know the sexiness of them
And the liveness and all the layers and stuff like that in the mystery you know it scare it comes at you but the same as Pinot Noir but with tenon so you had to be able to you know take that grip and want it yeah and I was always in any
Case beginning to be Italian eyes you know because of marriage and stuff like that but Italian eyes oh because you you were you’re obviously married really Joe sister yeah yep and you know it’s becoming I suppose wine for food not wine for trophies yeah so I would have
Liveliness and savory and stuff like that and this this was this in Sangiovese was giving me the you know different different proof you know than what what people were doing in Australia and what people who were still devotees of France it was just a different look I mean not
I’m still a devotee of French wine and Spanish wine and Portuguese and America’s wine in general yeah but there’s a particular appeal about something we actually made the big distinction that there are people that love Pinot Noir and people that love maybe all it sometimes are the same
People but typically we find they’re different and we call them Pinot files and their affiliates and its work in a business sense this is what’s happened I formed something in 1998 I was still I’m still associated with negotiate I was doing these sort of the reported broken
Selling their importance and but but by that stage I was 10 years devotee of Nebbiolo little bit of a portfolio but I realized the only other grape you know how people form little lunch clubs nobody has lunch clubs for Riesling or Cabernet or even sure I will get one for the other one
Day but they do perfectly they do go crazy over Pinot Noir you know they start with sharp they start with champagne finish Chardonnay then they go crazy talk about Pinot Noir and I realized in 98 and I formed this thing called Club nib that that this was the
Only other great like people I’ll go silly over was peanut was was nebula so what happened a club name so I know it still goes but they only trouble with these societies is that on the secretary the president than the Jews work only bugger the debit doesn t work so the
Country and I’ve had meetings in Angela gaya was our first patron yeah Angela gaya be a might old age would be good freeze career well and you know but a really skyrocketed after that I mean he put his prices up I reckon we should we should breathe life into club never again
I reckon are please how cool would you guys would you guys go to club nib if there was like a monthly thing inside your city where we start and does it have to be exclusively net okay you’re all in yeah no no well it’s the whole
Area I suppose because going on from the concept of Barolo was a wine you know as you guys know that area they ain’t anything like it in the world for getting the whole thing right the people are wonderful yeah the the the visuals are wonderful the food of the flavor of
Food is you know gnarly tire in man Vitello tonnato probably Angelotti dill Flynn or I’m you’re lucky hotel Barolo the onion lobby bill please [Laughter] I really was telling me that his many years ago he Daniel you know Daniel and Matilda – the two kids were there eating
Daniel got up he left his onion Lahti to go to the go to the toilet his mum gave some to to his brother and his sister and he came back and he that you’re probably right that’s a substance like I’ve only ever seen one restaurant in in Australia yeah yeah I know it’ll
Clean the tyre in tyre in which is telling you tell me which is that how many 8’s it’s like 40 40 years 40 egg yolks per kilo yeah a part about castor yeah I used to go there 14 courses was normal for lunch or dinner 14 courses
Yet yep and not you wouldn’t start we wouldn’t have any white wine but maybe there was a champagne if they were losing but it was Dolcetto or phrase or something like that what do you want one for because we’re here to eat you know but of course you
Know our NACE is really kicked off now Rho where Rho is starting to keep kick off yeah well a nice was virtually non-existent when I first had started to go there so people like Joe causa the edgy of course a chair tour there wouldn’t have been a few hectares of the
Stuff when I started to go there as you why make your edit director yeah I’m jumping straight to the comments I can’t wait to see what David has brought along for blind tastings big shoes to fill after last night I’m gonna assume it’s not gonna be Grange
It’s just same but it will be very interesting I’ll show you from that I from some Craig lover alley but not a regular one in our house you don’t necessarily need to get a full full external parole it does have a bit of a price tag you can’t get it get it
Actually it a really good price you actually bring in some really well priced brawlers and that’s my main I guess my main commercial game is looking after about 20 producers from the from the zone and and working with them with different distributors and I do a couple myself
You know bhorali and sort of door we’re a couple well I will tell the story because they come from loving Barolo and being italianized into a family and doing you know I’m going to call the time passed down but back then I was in the distribution game so yes so we
Formed classic wine merchants back we bought the old Chester cellars wholesale license back in 1980 end of 81 so so that term and in there we bought we bought their wholesale business in my head they had Horton you’re a cheeky yeah brown brothers and we thought Beauty we
Can because what we would all these little we know what we should do yeah and soon after we added the newcomers like like tape mental and blue and estate but been anyway the Brown Brothers left to do their own thing and hotel no they became national and did
Their own thing but Henchy stuck around and what was I telling that story because you so you you would bought the the license and include so we the distributes always already a long time in distribution and so we we looked after quite a lot of really good brands
Mainly to South Australia but but lots of names eventually with Jim Berry’s winning Buzzard owes a lot of people wouldn’t remember that but that was quite big cape until when it first hit and Cloudy Bay we were the place that launched cloud evasive in your block as
Far as I know in Australia yeah right yeah yep and lots about the interesting things a few news so we we were always looking ahead of what what what the market should have and that’s one of the hardest things with you know cuz we’ve had some amazing
And I should actually knowledge as well mark Reginaldo charming whatever he brought it as his options wine I want to drink what a legend Shane H rich from proof I sought always gangster booze you’ve made a motive if people are calling what you bring in gangster boo
Is just saying that we should have a graphic for gangster booze it’s like not as high as big label energy but it’s just below and we’ve had you know the lights where whether the likes of Shan on where you was talking about you know when they established proven and what it was going
To be and they started up and realized that’s not what the customers were looking for what and they had to change their entire business strategy their business model to better cater for customers importers them there’s a there’s a different game you need to you need to have a remarkable foresight as
To being able to I don’t it’s not what you can go all the customers under this we’re just gonna you know pivot we’re just going to change that overused word at the moment pivoting you know we have to pivot and change you you need to think about things that they don’t even
Know about in the first place yeah yeah and that was parolee you know back in back in the early the mid 80s so I went to my first trip was to Italy was 87 and then 88 to Barolo I was my first trip so like everybody else we went with oh it
With the great promote okay on to for my first trip to Italy which was an experience but you know like everybody else we went to Chianti with you know everyone was Florence in those days yeah and there was this thing saying there to the northwest is Torino and then this
Place called Barolo this is who your other house family actually comes no no no really market oh well on the amazing one and absolutely I guess our household our house wine is Verity cules horses old awesome underrated wine actually very very under literally under aerial yeah because it’s
It deserves to be more highly rated because technically they’re they’ve been making good wine as a normal thing for years all the producers such maybe they haven’t gone through a hard word to pronounce not as easy suave or all Barolo how do you reckon how do you
Reckon something like a sea echo is going to go considering that it starts with ass yeah cuckoo cuckoo I’m seeing the best known for uses of berries probably appropriate Steven Harris was a amazing a Kiwi in Sydney who has a penchant for drinking some of the most magnificent booze in
Aged booze at that what is your company name david reach david we have been wanting else I’m supposed to turn into dr w but you know these graphics things it’s linked up in the description stephen so if you go through you can actually go to his website get in touch
Because you do have actually a because you sent me a bit of a message about some wines that were land yeah yeah i’ve got an on i’ve got a license but my main businesses is looking after those other producers but these two to finish the story but Ollie was all burn alleys in
The middle of Barolo village yeah as you type as you try to sort of account if you have that if you walk out a little the little you know say like [ __ ] Annette are there in the aroma yeah across the road there’s bhorali mmm for years patiently I drop in and
Taste and then eventually I look at it just dawned on me what vineyards I have canoe be yeah we’ll see you over in month we’re right when I’m boiling in Montfort across the road you know you’re facing canoe be and wonderful people and so rodeo oh this is one that I don’t
Want to let you know let’s um a lot of trim bar you know scooped up and our other competing in broader seating importers and who would have done it a great job anyway but so I want I thought I’ll do that myself there’s a good opportunity there yeah
The distributors did he wanted at the time it was it was one of the you know tougher times that you know distributors close up and they open up closer so I decided I’d do that myself back in the game and then sorted or came along which was utterly remarkable to a
Family just down below Barolo in the the the village of Castillo and Ethel Ethel which you guys know womb who had 17 pieces of crew crew being that many especially their vineyards within these communist rule in these villages and made 17 or them and they actually released a lot including a rocket of
Custody on it and Valero from the enemy for led to like yeah two of the top four names of the entire region you’re a Viet II for example make them famous of fabulous warrants and then one pre-battle this that was like a yeah at one provides not always shared your
Sleep in Mexico that’s gorilla yeah who’ve got you know ninety percent of it and these guys have got roughly they’ve got the other nine percent roughly and we all thought one provider was muscular was the monopole one of them you know one of the two or three great wines
Timer controversial because they don’t look perfect all the time so that’s a really interesting word and I’m kinda cuckoo and we know different sort of levels and people that chime in here a monopole monopoles basically your own vineyard one yeah one one producer from that whole vineyard so if you see you
Know the words quite often when you say mantra vato holds a big way because muscarello muscarello is Korea I’m so what the biggest traditionalist in in Barolo the one that was completely against the DOCG rules coming in and and sort of Florida but some of the most long-lived and most sort of excitedly
Sort of collected bottles every single year this is this is Giuseppe muscarella I just have a distinct from Battle of Awesome running in in Barolo and to set me muscarello is also brought into Australia I forget who who brings it in but they’re fabulous when we make singly my favorite
Ever for all so when when I saw these sort of door people had had these I thought well the next thing is I didn’t know them I tasted their a few times and they were being brought in in a small way here but then I just asked you to
Send me not their best vintage send me the selection of wines so I got myself and Peter Peter Godin together because Peters that you know as critical a taster and knows more about never be older than you know any of us eleventh is the true name here yeah yeah he he we
Tasted the fourteenth as you know fourteen was comfortable I was working mr. it was very hard very very wet there’s there’s 30% of people made fabulous wines because they held their nerve and there’s a lot of junk a lot of real chunky and particularly Dolcetto and Barbara just give him give him a
Swerve but good for teens are wonderful words and these were electrified yeah we taste my Malfi restaurant yeah they said us sent us over in the corner and they just left us alone a little bit of food and this was a revelation you try these eight vineyards but every single wine
Was really good I mean really good and they weren’t they weren’t modernists they were traditional they were that somebody Michael McNamara from the prints in Miller said rigid these are transparent these actually are so simply made they let the thing to talk about where they come from so so that’s what
That’s what we’re on about with wine in general just in general we were and I think that the term winemaking artifact is this this growing term that that’s quite often used but basically the hand of the winemaker constantly kind of mucking that connection between time and place transparencies the reason why we
Can taste wines and do that kind of cool parlor trick where it’s like you know where where does this wine actually come from purely based on flavor and you’re sort of recalling I think every single time someone kind of mucks with something it stands in the way of that
Actually kind of like takes a lot of the joy of wine I think otherwise it could come from anywhere but what you want is once it could only come from there and that’s the essence of the interesting Barolo because like burgundy you know all postulated all these little bits and pieces you can
Jump a fence and the wines quite different mmm now if if you take away winemaking artifice and different approaches to it and they’re all made the same like this these sorted or for example make everything is identical II as you can you can actually see to two vineyards
That are but and two completely different not completely – quite different quite different ones yeah and that’s the fascination that’s why there’s this fascination in scene wines with with with crew with the borrowed French term where it’s not just coming by commenting with personality but vineyard by vineyard with
Personality that’s what we find so is it because speaking of wines that I’m really curious about cuz I’m I know everyone else is and I’m very curious about the ones that you’ve actually brought there’s some blind tasting but there was a term I just want to because
There’s a term for crew I think in in Italian that I’ve never actually heard until I went to Sicily and I’m curious to know actually and I don’t know the answer for this if they use this in Barolo as well they use determine Sicily to denote vineyards by something called contrada
No not really it’s been used I’ve seen it used in in old documents there yeah but they actually because they we they’re so close to France they got away with using the term crew so we use them and indeed wasn’t that part of France once Napoleon I think ran the joint for
A while and in fact we joke I’ve done it once you can actually have luncheon in bone and dinner in but in Brawl it you can do it which have you ever done it that’s to your head yeah I got to the hotel Barolo even Barolo V&A were I was
Only about four hours late but for attending and there’s a magnum of 61 Barolo canoe be sitting there waiting in indicator not a magnum decatur waiting for me even those four hours like the kitchen just waited isn’t it amazing we wouldn’t have any wouldn’t happen anywhere else the world well let’s do it
Correctly you’ve brought two wines it’s really excited about it is that time of the evening that everyone chimes in for the last sport left an Australian television blind taste like Laura would you do that’s pretty please oh we got to do the short one just short one oh I’m
Very excited so you know that the only hints we’ll give you about these two are the number one they’re not Nebbiolo self evident by the color eleven get your colorize nib and the other is that they they are a dramatic contrast how should we look at both of them excellent
Look dude both them all right well it’s let’s yeah we’re giving up with would you mind passing me both of those glasses pretty please because and you can you can pour that one out you’re like cuz I’m oh my two little textures fantastic suit super textual I
Think that’s the joy of something like Fionna and this is actually a organic certified organic vineyard out of the Riverland grown by Bruce and Val fashion utterly amazing amazing amazing vineyards but it’s just a showcase like you know as we sort of segregate a lot
Of our Fionna we go from a desert light region to a continental climate clare valley to our hills you know cool climate up in adelaide hills and we start to actually see a gradual progression of acidity as well as you know changing rightness again it’s about looking at transparency for these things
Whilst in some way like Barolo where we’re now where we’re getting it so nailed down to that slope that’s like you know within a couple of meters apart these are the different flavors in australia because you don’t have the establishment of our key variety it’s or
A key method of get a culture it’s actually really quite difficult to to be able to craft transparent one you know what it’s got it’s got the character you barely would have seen in an Australian at safety went to the Australian wine show lunch they had made wine lunch 20 years ago
We used to 2031 they used to always not be important why not that look that we would bring along because the guys were so used to getting some dimensional wines just a varietal character yeah just a varietal character and let see everything what your wine has and that’s grip yeah oh man
Tiffany’s there but it’s got grip that everything that makes us move remix it it’s really as well just a thrilling drink I mean we’re all for it in fact you know we say Reds that we craft you actually go for the zero tannin we don’t want any grit apart from the viola which
Wouldn’t be never Europa didn’t have grit but you know because Reds you know we’re trying to be responded to the country that we live in you know raised you know what you want red wines here that don’t have crit and then maybe not in Adelaide but maybe up in Brisbane or
Sydney or somewhere like that but with whites yeah totally grips awesome it turns out we have a lot of Club Med fans just quietly a ton of people that are really really keen on that Club it Steven Harris tonight swine Wow man awesome brokenwood indigo Shiraz 2010 that’s that’s gonna be really good
Margaret you know currently drink me an apple would GreenEDGE in weren’t easy to correct some Brawley that’s we haven’t been Rodney for ollie do we wait a while but that’s the og green engine very cool to see how much do you have left Giacomo Cantor know yet the Ella
Probably largest traditionalist next to Bartoli must gorilla which I did make the mistake of just before I’ll go to a possibly best value is Fontana Fred and then you actually said Fontana freighter a moment ago I thought that was the one that’s in Barolo Township no absolutely Serralunga that’s the old that’s the
Property of the form of the first king of the unified Italy Emmanuel well in fact it’s where he kept his mistresses so do they have am I correct in saying like you can go to the cellar there I’m pretty confident either was Brawley or fontana freighter and you can buy like
Straight over the counter like 1980s bottles we employ ferrari has amused let you buy all the wines as desorden but from TANF River I’m pretty sure ever have a library going going way back and I baby fact there was a release Peter Saturn oh and I bought some bought
Some 2001 from Tyler Fred is only a couple years ago whoa Jesus Christ my unfortunate I think the one a left hand so I might have been kissed by the cork yeah but I’m keen to give it a bit of are they the same variety is this what
We’re looking at now they’re completely different things cuz the one on the right is just beautiful and pretty and everything that I love about wine that’s a real pity would take it out that’s a real pity take it out of circulation I do want to know what the wife say I’m
Putting the comments down so Laura can let you know what what has been poured unfortunately the first wine that shorter bottle has has seen the bad side of a cork but this other one in complete and utter contrast just could it be more like this is like this is pinging this
Is like apricot floral this is amazing it’s clearly a Muscat has to be a muscular it converts like thing surely yeah well tell you what the contrast is if you like to tell you a little bit the contrast is these are – these are you’re looking at the two most ones the most
Northerly and ones the most southerly white wine you can grow in Italy so the first one unfortunately is a cutter County from Sicily so we’ll leave that out where cuz I was I was emotionally gonna go that is a real pity because cutter Conte is one of the most sort of
Amazingly checks or else’s saline styles that you get in my head I actually hilly oh yeah totally totally yeah I kind of Conte a lot of those southern varieties that you can get a little cool little reduction cutter Cantonese a big one piano as well like really sort of cool
Climate Fionna is fantastic I actually was it was gonna eat that as the Norland yeah because I was going on me I’m dead set in muscat territory but Sam that’s that’s kind of really throwing me well just to be honest it’s a bit more aromatic than I recall it and I was
Gonna need to make sure I knew which order these are it okay first I mean I’m you play the options game before yeah yeah play the options game probably like I invented the options game with Len Evans so i firstly is it Austria Germany or Italy just I’m trying to go through
The northern part of Italy in disguise because when I’m in northern Italy quite often apart from Suwabe I’m not really drinking wise to repeat a challenge and you should this is I bought this very reason it to me the most exciting want one in Europe to me it’s my favorite
Insane favorite variety it’s it literally smells like averts if converts has like more spice it’s got amazing weight and texture but it’s clipped at the finish which is nice because a bit a bit of a bit of warmth not too sure if it’s if it’s um just me any metaphor X
Goal that I’ve had today he’s so incredibly aromatic I know what it is to and I just can’t I can’t pluck it over the back of my head wouldn’t God makers of an Australian um yeah I’d be hard-pressed to see anything like this to come from Australia that’s for sure
If they would that hit it cue a 23 years to a naught cool firm and just about 70 on Blanc now this is this is this is this is super buttery it’s texture okay on the older guy gonna narrow it down I was Italy I’m gonna say Italy yeah yes
And it’s that’s like to want is that’s what a reminds it is it Piedmont Alto Adige or freely well what’s definitely off you Monty it’s definitely you know I’m gonna stay out till what is it good cool alright train to Bolzano or Isaac town train talk ok toys heck tell the
Valley Oh Susan well north yeah yeah right corner on the board of an hour to Austria well feel it feels Austrian there definitely and if you’re an old alto adige a you could certainly you know speak German get away with it that’s for sure um
Oh yeah the signs are all in just one zero and in the secondary yeah that’s all guys is an amazing place out the Isaac Taylor belly around brezin or knee or brixon in the German you know this is a place that’s been it’s really German for all intents and purposes everybody
The food is German but they’re quite happy to be part of Italy Germans that are happy to be part of Italy get that work on that one it reminds me of an Elena Walsh that’s what it reminds me of okay I’m mullet egg out silvano Turner yeah
Wow aromatics all give it away in that case well I don’t have a lot of turn up before and I don’t think it’s military girl because military will be what they can I can take like like so textual and almost like flak nose yeah so motor get has a fusel oil a
Diesel oil yeah yeah yeah metallic also I think it’s a crock there’s a reason we cross with Silvana isn’t it I’m gonna go is that Silvana no no no boner is a free-standing it’s over this is Kernan wow this is a hybrid but to me this this
Is my favorite white wine on the planet bar nothing that is so cool what’s it Tom what’s it a hybrid off let’s find out it’s trolling it and which is scabbit burn at you know from further down there’s scale burr is the light red so to read enjoyment wrong and recently
Join your reasoning so it’s a hybrid as Riesling and a red this that’s an amazing wine it’s almost like everything you want Muscat to be with it because it’s got acidity turn down turn right down that some you could you could you know it that with bubbles would be fantastic
I’d like to see this as a cheeky pattern at all I could call fondo style no these are really cool they’re really cool great for it and there isn’t in terms of producers of commander inside Australia yeah there’s really only a handful what’s the and like because it might not your grandma’s Riesling
Happened the Barossa do an amazing job I think the kernel that’s meant to say if you guys ever tried Turner as well can you tell me I kinda this is something this is something that’s this is why we get people like davon to teach me [ __ ] this there’s a few there’s four thousand
Hectares of the stuff grown in Germany you know it’s in the it’s in the Palatinate and Rheinhessen and bigan Mosel that’s the major place that it’s growing it’s a hybrid developed in the 20s the late 20s it was there’s a little bit in there’s a little bit in where else wonderful this there
Is a couple producers but they’re fairly new there was a little bit in the Barossa Valley 30 or 40 years ago and that was Grubb doubt and Silvana was I treat Silvana and courier as a as a as a pigeon pair I adore both of them Silvana
Is a varietal and heavily grown and very well grown in in Germany but to me these this little pocket up in the far north of Italy is is my second favorite place to be that’s really different fantastic that’s really what was the other one out of curiosity I’m just just curious to
See I mean cat isn’t just not a lot of Conte that that’s available in Australia Chaffey brothers was the one that I was thinking about that that might might might actually make a counter as well oh cool and the Bianco as well yeah right that’s that’s really that’s a really
Cool fun ball that’s such a shame because it not it has just hold so much captivation doesn’t it I like the arm the dichotomy between the two very thoughtful very the clothes you got the way but I hope it happens it happens you know don’t don’t stress too much
About it Addie is charming in anywhere you’re charming in from 14 year the 14 vintage were really great buys as most people stay clear of them due to the perception that it’s a knife in talking about Barolo here 2014 is really turning out great among Austrian wines – yo 2014
Was a really mixed like a mixed bag down south I remember it was like one of the better vintages very quite warm the exactly like the exact opposite of what they were experiencing in when I was there anyway in in Barolo I’d never seen but right eyes Nebbiolo
Before that was incredible it was amazing some you know I’ve had some dull shadows from there they were really good with our people for the rain like earlier ripening Dolcetto because it is for this variety to ripen Boise I first won it but as soon as the rains hit it
Was just it was pretty much non-stop I’ve never seen anything like that canyon know what he thinks he passed a fire in BC yes he’s going to be leaving with a bottle Terry I assure you of that we’re talking about that vineyard just before Greg have either of you gentlemen
Had much tea morasseau Kinross oh yeah absolutely there’s this three or four varieties timorous or in a shatter of the – yeah really interesting and favorito operator you know a really lemony from northern Italy outside of wines our chief from this part of the world
I would love I have a thing about and maybe it’s just because I’m still in my wine journey I don’t think about you know conflicted rich and a Beaujolais Nouveau styles and I discovered pala better go why I’m you know everyone talks about Fraser from broli and I personally don’t find that very
Fascinating and fun but pala Baraga I could drink that every single day for the rest of my that’s there Beaujolais isn’t it along with its am a long with Bob Dylan or bar over in the venator that’s now Bradley no isn’t isn’t Bardolino that’s not a great that’s a
Style that’s made from Molinaro is it yeah Emily no Rondinella yeah but early release sort of fun well it’s a different it’s a different zone it’s it’s actually its own zone around Lake Garda yeah so it’s over if you look at the map it’s over to the left of
Valpolicella so up swabbies if I sit in the place like go just freaking the holy man that is just too good to Garvey yeah absolutely some amazing northerner nothing telling why’s it we’ve got the text of his rolling pastures cop chappie brothers awesome wine Envy haven’t tried
Out though only a the only alter are today we have tried is from for a dory and their main wine of course is torold ago yes and they do another white probably a liqueur no no no no it’s not it is Dori white is-is-is Ramallah jello maybe Manzoni Bianco and Donny’s fontana sonata there you go it’s a little white blink if anyone can if we have the the the Opena Michonne allow on the line we would love to know you would know what the Elisabetta for adoring wife is from
From it’s a really interesting interesting style way I sold you that bull Otto it’s down there for you yes you did yeah they do an amazing amount of Pell America all right so we can’t leave we’ve got 15 minutes left mate where time is flying and we still want
To know exactly sort of how how you sort of made that big move to you know because we’ve in your story we’re basically a you had a distributor but to actually import wine I want to know that first but before we do that and while we
Do that let’s get some another one in some glasses we’ve got some wrapped up bottles here and you can choose from any one of these it could be it could be anything I don’t even know what they are yeah that one yeah yeah absolutely it’s closest one
We’ll grab give that to Laura I’ll put the comments down and and we’ll see we’ll see how how we fit but that one is looking fantastic that is delicious is that one you bringing yeah well one of the distributors Primavera do this our premiere is basically no no well yeah
Yeah a really good distributor understand because you know it has to be Han Solo has to be people you know have to be shown this to understand it mmm texture razorsharp a variety that you know smells strange to people first but I like they just drive me crazy this producer visa this
Is brilliant this to me is the best of the producers up there but there this bulge and Peter Plager you know there’s theory hypothesis is empty the Abasi another Chandler people would be pretty familiar with their wine but this is the best little producer I used to
Bring it in many moons ago as David Ridge when we were associated with them well as distinguished vineyards when we were associated to Petaluma oh right and that was all sold out to line Nathan back in back in the early 2000s and of course line no longer does anyone know
So as they dropped off these things eventually picked them up and put them with different distributors and then I kept a couple of things to myself if I was ever going to keep any people yourself this would have been it just fabulous work you get about 40 dozen to
Sell for 40 dozen I did a tasting I visited there last year I it probably the most second most exciting white tasting moment of my entire life of my entire life all eight wines when I mark I just give the stars one two or three and I got one is commit this is
Commercially correct for me because I approach it commercially as well as you know enjoyment wise to a there’s a lot going on here you have three lucky do you know this is the real thing in anywhere all what you do it was saying by the way all eight one two three stars
But I’ve got a better story than that about five years ago we were we went to broad have for my wife’s birthday and proved Steven henskee came with us and we we decided we’d all go on a road trip up to Switzerland we decided the city on
Straightest sounds like like we grow up the most we inches wide version of The Hangover we went up a 22 and to stop here miss P it’s quite a detour but I was particular reason that I wanted to do this anyway but we sat down with Gundaker spam or the producer in his
Tiny little place and he pulled out he pulled out a glass of Silvana for Peru and she squealed a little school I don’t think she’ll deny it she was like a like an electric shock the excitement of this wine you know that the Hitler I took them here because they had
Silvana in their vineyards 35 years ago and grubbed them out so I took them they’re kind of taking the piss subhan is a runner so here’s the companion rather container bro that’s right here so I took the made by wave so we’re gonna are we gonna see a inch
Group I don’t know I wish you know that I know the bushfires hit their Adelaide Hills videos pretty badly so maybe we could see some replanting and maybe a little bit of communal actually might be actually a bit a bit of fun if only that would be henskee Turner would be pretty
Baller I’m just gonna say seriously guys this is our ah this is amazing this is actually really good really cool for 14% as well yeah definitely a little bit of water for a northern Italian that so that’s certainly really good fun the rightness though is just fantastic
That is dainty that is it’s it’s rife and achy it’s controlled structure it’s like a ballerina it’s got like I think it sounds like a really way to turn but it’s got poise it’s got tension to it which I find really really really feeling but no but we’re jumping on the little black
Glasses here means my glasses before they even tasty with Tim white it’s really designed to never done before it’s really disorienting and this particular wine pays us no favors because of course if you spill it out you actually see what color it is am I allowed to do that well you won’t door
No of course you’re allowed to spit it out but wait before we spit it out you should try to guess well it’s red or what yeah because I mean oh my god I think that was hard because I has this I’m just gonna you know I’m all for the world’s most basic
Tasting notes but it smells like mashed potato smells like lemon lemon rind to me lemon leche yeah it’s such white to me so it’s white with a bit of age says what was a bit of age what do we got look it’s white it’s white I thought
All right now I’ve got some it’s got some varietal tangs in it a little bit like we saw before there’s some lemon or or melon skin herbals what I call her it’s just it’s taking a while to open up it’s a little bit reductive it is a
Little bit produc I’m gonna I’m sitting in the realms of like Chardonnay here like Chablis yes at night but um are we gonna go old world new world I’m gonna go old well What are our options give us three options mr. Italy France Spain Italy for male just do it I don’t get France and oh my god okay okay sub-regions was it like our super niche main sing or something so so no someone came came out it was it was
Actually John Hersey because you never had this one you never had this one and I’m like I swear to guys like no you won’t get it and I was like it reminds me of the red wine that’s made just a little bit outside of champagne and he’s like okay without actually getting it
You guys it was a sham pleat it was which is what this is Pinot Chardonnay blended like it’s almost a little like Bardolino but it’s yeah it’s literally just outside of champagne and mm8 it comes in liter bottles it’s amazing wine actually very good drinking wine that’s rough Lavar for me
Because it’s aromatic is just not enough texture also I did think Chardonnay at very first but we pull you hmm I’m sorry dusty pellet which is which is laughs this is not enough ripeness I think further burgundy as well chalky power I agree I’m gonna go the live alley on this one
It’s Burghley yeah right okay all right well I suppose like a big design it so yeah but I suppose you know bigger knees had a bit of a spate of very cold vintages this doesn’t seem to have that much age or a little bit but not too
Much perhaps perhaps is coming from a really cool vintage all right what’s with in Burgundy do we get are we gonna go sub sub regions no that’s strong enough that’s 70 Chardonnay that it’s definitely shot me but gummy producer could could we possibly how well do you
Know so could could could we posit where this potentially comes from it is is it is it a blend of in user isn’t true it’s a crew crew so is it main mainstream coke turbine or a mechanoid you know it’s got that it’s got best got Mac and
I like an a look about him don’t wrinkle or Chardonnay these days I can’t afford burgundy it’s that’s it it’s you said Shelly right early in the piece and so is Chablis Cheryl you know Shelly has a smell it’s got a smells reduction I call it hot water you know
When you you know when you run the hot tap and you shut it off and the next time you come to it it still been affected by the heat but you take a glass of that water and drink it or kettle water I know it’s just funny one
But it gives this is so good for you guys at home this is so good my wife say reaching will kill you every time hot water a shower with hot water hot water say do a whole bunch I want to turn it off then get like a glass of normal okay
So it is Shelly then okay okay I think and it makes a lot of sense because like pretty much the last six mintages of Shelly have been complete and utter carnage when it comes to you know hail and cold weather and low yields I think this is Monte Teutonia 2018
Not what we need you to say so 2018 that’s what I would have said yeah yeah I don’t think maybe it’s got a bit more age no 1700 a bit as you believe MDT yeah Monte Titano just a leaner crisper thing I don’t go really well I
Do Lana producer I don’t I I wouldn’t I don’t I don’t know that many producers an MDT to be honest but I mean you’ve every idea right Girardi plus see organic estate that’s really cool that’s super cool I love their labors to lose it yeah a little importer in Sydney
That does this little premier cru MDT Monte Titano that’s that’s pretty good 2017 I want to see even like six years time not a bad sort of thing to look side-by-side with this counter I think because it feels it’s got a pallet way to that can up it
Does it’s the very first thing I thought and then wandered off with the hurdles Chris might wonder Lee to me has has lemon and honey characters and other things cool is this how cool is this Chris hey what is trending on Facebook Alvin yoo’d here in the UK grows Koerner
49 year old vines we make two stills as sparkling and ask in contact called absolute vineyard how cool climate shows more of the reason connection alto adige a style is much more stone fruits and and rounded well Curtis should suit English how cool is it Chris where is
The I assume it’s obviously in the South but I mean like where are we in the south Chris I’m really glad to know that’s that’s so cool and thanks so much for arming units can you believe big dollars 49 year old girl Lions in the UK you know what’s gonna happen next
2018 orange Koerner is something else 250 bottles only the Stila red thanks you support Japan is a big fan of Colonel and that’s probably where I think that I’ve actually tried something like this before possibly in Japan actually not Spain Laura what is the elta one in front of
The police Eddy the alto adige here is how pronounced a curse kathira kaffarah huff that’ll do do you see so it’s Darcy’s Isaac Tyler or valleys article in the Italian Isaac Tyler in the German Colonel so Chris is in the Midlands Midlands near Birmingham watch the [ __ ] Welsh border ich 49 your head
Of Isis this is blowing my caste ah no north of what it that is Welsh rule man that is so cool we have literally two minutes and I still got both vote the question how do you how do you bring yourself to putting cold hard cash down I think we need
We’re gonna be bringing in containers a bra whoo you’ve got from loving it you’ve met some people you’ve seen hey there’s going to be like a really cool opportunity here indulgent my accountant is my wife Laura’s rolling her eyes you you you go out on on a passion and a
Short and not a sure thing but experience I’ve got a lot of experience you know and people generally speaking know that what I’m getting off of them is interesting to say the very least an authentic so that’s why I do that and is the joy you need an overdraft but is it
Enjoy passion of sharing the stories actually actively essentially write the representation of these brands here in Australia yeah yes so I’m not interested in industrial beverage or any of that sort of thing we’re interested in wine from people and places you know they speak of where they come from that’s
What it’s that’s what’s always been about for me that that’s where it comes from and so money doesn’t matter sorry I mean it does so it’s only but you know money doesn’t matter when you know that you’ve got an audience you know has the same passion you will need you to film
The the fascination in why’s that speak of where they come from that’s that’s the motivation see that right there is probably the soundbite for this entire David thank you so much for coming all night and I’m pretty confident I can say for it to speak for absolutely everyone that’s chimed in as well
Just this year and other passion is actors absolutely mimicked not like you know not just by them but by us as well and so it’s really good and warming to actually see people that are bringing in wines that I mean dude I’d have a total
Of [ __ ] Kara in my life well it’s an amazing wine and I absolutely should have and it’s one of those things like as I’ve alluded to before the job of an importer is so much more complex when you’re having to introduce people to things that they have literally never
Experienced before but it’s just the sheer and utter belief that they need to experience something like this it’s just fun the fact that someone might prove henskee can get giddy at the concept of something like this is just yes I can completely understand that and completely appreciate it so you’re a
Service to the industry the service do a great service to the people in Italy and everywhere else you’re bringing the ones from our guys thank you so much for charting in for our 50th episode David thank you so much for joining us for a 50th episode and tomorrow night at the
Same time we’re doing something super special for Mother’s Day what we are going to it’ll be Laura and I as we usually do on a Sunday we’re doing a cook-off our mothers our mothers recipes your mom always cooked you something than at home that’s just unrivaled unmatched know I’ve done a bit of
Background research I’ve got the recipe the secret recipe you can do hers and she’s gonna do yours or that might even be an interesting twist that could be a really interesting twist maybe Laura would need to do my mother’s recipe and I wanted it so we’re you know we’re
Gonna bring this you’re gonna present them to you guys we want to know what your mom’s used to cook for you at home that you’ve just never been out of replicate and you know what interesting exercise call your mum up if she’s still around and and and get that recipe off
It because I’m you know you don’t want to leave these things to their two legs right you want to get that recipe you want to feel that nostalgia taste it and we’re gonna be matching those with a bunch of wines thank you so much thank you so much and see same time tomorrow