Mordrelle Wines Barbera is a beautiful wine. The nose is generous and inviting for the first sniff, showing ripe currants and plums. The palate on Mordrelle Wines Barbera is plush, and thick, offering black cherry, spice and chocolate. Mordrelle Wines Barbera has clean acid to cut through that thick mouthfeel. Glorious stuff. Drink your Mordrelle Wines Barbera now and over the next 24 months. As the weather warms up, don’t be afraid to lightly chill your Mordrelle Wines Barbera.
Mordrelle Wines is a family team headed by Martin. Made in a shed from grapes supplied by growers in the Adelaide Hills and Langhorne Creek. Having been able to taste Martin’s range twice now, I can say there are no bad wines.
The region that has done so much, for so many but never truly recognised for its efforts. Dry, hot and disease-free. Langhorne Creek makes lovely reds. Although sometimes they get used to blend into and bolster bigger brand wines. Whites are just finding their feet too. There are a handful of excellent quality producers to watch.
Nebbiolo is the king but approximately half of the red wine made in Piedmont is made from Barbera. Look for currants and blackberries, liquorice and oak characters. It has taken me a long time to come around to Barbera. But having tasted some stella wines from Barbera in recent times, I’m softening my stance.
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 distinctive 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 impressive. 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.