The first time I remember tasting this Pizzini Verduzzo was at a dinner in Beechworth hosted by Fred Pizzini in 2019. The Verduzzo was 2008 vintage, and I couldn’t believe it tasted as good as it did. There is a silky and supple character to this wine, both young and old that is appealing. It reminds me of Soave, especially one of the Soave styles that uses a bit of Chardonnay in the blend. Tropical, stone fruits, nice and clean. Hints of honeysuckle which becomes more honey-like when aged.
This Pizzini Verduzzo is a pretty special wine. It is beautiful right now, but I implore you to keep some. Much like Tahbilk Marsanne, Hunter Semillon it just becomes something else with 10 years in the bottle.
At the dinner with Fred Pizzini his Verduzzo was paired with a prawn and crab ravioli and that is a dish that worked with the flavours and the textural nature of this wine.
The Pizzini family have done wonders for both the King Valley region and Italian varieties in Australia. Their operation is professional with the resulting wines being outstanding in quality. And the entire family are lovely people. Why would you not buy these wines?
Pizzini Verduzzo Winery Notes
“This is a richer and more textural white Italian varietal that shows enticing aromas of green tea, spiced pears, white peach, toast and nuts. The palate is seductively smooth and well rounded showing luscious fleshy stone fruits, spice and tropical nuances.”
A picturesque region near Victoria’s snowfields. The cool climate wines are elegant and refined. A strong Italian heritage in the area means there are a lot of Italian varieties grown. The best of them are starting to look world-class. Along with Sangiovese, Prosecco, Pinot Grigio, and Nebbiolo, you’ll find quality Chardonnay, Sparkling, Riesling.
This version of Verduzzo is from Friuli. It is a textural, wine that excels as a dry or sweet wine. It can be quite tannic, and the structure allows Verduzzo to age much like Riesling.
My only memorable experience with Verduzzo is from Pizzini in the King Valley. Having tried a 10-year-old bottle, I’m keen to follow this rabbit down the hole.
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 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.
It is interesting to know that you can make white wine from almost any grape. The colour comes from the skins, and if there is no contact, there is no colour. White wines tend to be delicate, perfumed, higher in acid and lower in alcohol. It seems for this and many other reasons, it is hard to make an incredibly impressive white wine. But those that have mastered the art are indeed some of the best winemakers in the world.
It is a falsehood to think that white wine does not age as well as red wine. But it is correct that white wine, as a rule, doesn’t age for as long.
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.