Lagrein Wine in Australia

This Italian red wine variety is prized for producing wines with firm tannins and good colour, particularly in its native Trentino Alto Aldige* region of Northern Italy.

It is still early days for Lagrein wine in Australia, but Cobaw Ridge Winery in the Macedon Ranges had outstanding results with the variety over several vintages, and now there are about 30 producers and some very good wines

Lagrein can be made into varietal wines but it is also used in blends. Amietta use it in a blend with Shiraz, while Ben Glaetzer has made an excellent blend of 70% Dolcetto and 30% Lagrein.

The flavour of Lagrein is described as

• Sour plums with a touch of grass and bitter cherries some dark chocolate and a deep dark colour - Oz Clarke in Grapes and Wines
• Tannic, spicy, tobacco, black plums, grassy herbaceous, earthy, fragrant - Steve De Long

Wineries Using Lagrein in Australia

Lagrein Wine and Food

The Italian origin of the variety suggests Italian food but I would suggest it would go better with heartier Italian dishes such as osso bucco, carbonara (beef braised in red wine) or perhaps with a grilled steak with anchovy butter. You could also try Lagrein with sharp vintage cheese, crackers and dried fruit.