Graciano, Nero Davola, or Aglianico in the Barossa
A reader asks
What variety do you think is better, Graciano, Nero d'Avola or Aglianico, What order from best to worst would they be in. Why.
I am asking you this because I interested in all three, I just don't know which one would be better. I'm from the Barossa Valley.Darby Says:
This is an impossible question to answer. There are just too many variables and too many uncertainties.
As far as I know only Graciano
is grown in the Barossa at the moment, by Tsharke, Epsilon and Ross Estate. All three also grow tempranillo so I imagine they envisage using their Graciano blended with Tempranillo.
It is certainly feasible to grow the Italian varieties Aglinico and Nero d'Avola in the Barossa. But whether you could make a profitable wine from them is an open question. To give an answer with confidence I would say you'd need several growers and winemakers and at least few vintages.
If I had to plump for one I'd go with aglianico. It makes good wine as a varietal, not too far removed from Australian palates and there is some good aglianico grown in Langhorne Creek.
But this is speculation on my part. Has anyone got an opinion with a more solid basis than mine?
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