In the interests of full disclosure, I know very little about the variety Aglianico. Having only tasted one from Canada previously. But given the opportunity to taste something new, these opportunities must be grasped with both hands. There has been an increasing number of producers releasing an Aglianico. From regions like Adelaide Hills, Barossa and this one from the Riverina region of NSW.
Aglianico traditionally comes from southern Italy, with traces around the regions of Calabria and Puglia. A distinct Mediterranean climate with dry warm summer months. According to various sources Aglianico in general can show deep colour, with plum chocolate aromas. Fine grained and sometimes assertive tannins, with noticeable acidity.
The 2014 Calabria Aglianico shows subtle red cherries aromas, hints of liquorice and a summery herbal edge. A smokey backdrop and violets add to the complexity.
On the palate the 2014 Calabria Aglianico is a medium bodied wine and more savory than fruit driven. A core of dried cured meats, with white pepper. Lovely freshness and drying but fine tannins. While its definitely a medium bodied wine, the flavours last for some time. Its a wine which invites you to explore and easily a multiple glass type of experience.
The acidity would cut through richer dishes, like roastduck or more smokey style salumi. The Calabria Aglianico is sensational value and you are encouraged to discover something new.
Region: Riverina, NSW
Source: Provided by producer