First Drop Minchia Montepulciano is a big lad. Dense, juicy, inky. First Drop Minchia Montepulciano has a lovely aroma of plums, spice and green herbs with a touch of peat. First Drop Minchia Montepulciano sits big on your palate but it is juicy and soft which makes it quite appealing.
It is easy to enjoy First Drop Minchia Montepulciano right now, but you can hold on to it for another 5-10 if you want so more savoury, earthy notes to come through.
First Drop Minchia Montepulciano is very easy-going in nature and will pair with many dishes. In winter try it with a beef bourguignon.
First Drop Minchia Montepulciano Adelaide Hills 2015, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Two friends, Matt ‘Gantos’ Gant and John ‘JR’ Retsas, brought First Drop into being in 2004. First Drop makes wines to drink rather than pontificate upon. Their base is the ‘Home of the Brave’ in the heart of the Barossa Valley. The house style of First Drop is silky, textural, drinkable wines with a hint of funk and a lot of interest. They source an eclectic range of varieties and produce a diversity of wine styles. The fruit comes from vineyards in the Adelaide Hills, McLaren Vale and Barossa. The packaging completes the wines, engaging and often humorous labels and stories behind them.
First Drop Minchia Montepulciano Adelaide Hills 2015 Wine Review
“Light aromas of fresh red cherries and more dried elements of redcurrants and cranberries. Medium-bodied with firm tannins, fresh acidity and a fine finish.”
This is a big and varied region. Basically, it stretches from the top of the McLaren Vale all the way to the bottom of the Barossa. This means there is a big scope for climatic conditions. In the central part, where its altitude is quite high, you can get some of the best sites in the world for Sparkling wine. In the slightly warmer parts of the centre, Chardonnay and Pinot Noir reign supreme with Riesling, Shiraz and Sauvignon Blanc worthy of honourable mentions.
Deep cooler, great aromatics and almost inky mouthfeel. These wines are often spicy, savoury and earthy. They have a good ability to age if treated with respect.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the special terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.