Wednesday wines: Virtual vino | The Gourmand & Gourmet

Wednesday wines: Virtual vino

Making wine is bloody hard graft. You are left to the mercy of the very fickle Mother Nature with the enormous capital expenses of a winery and vineyard to pay for before you attempt to eke out a wage. This is particularly difficult for new businesses as the set up costs are significant, which makes it a significant hurdle for a young upstart trying to start their own brand. One way around this is what the clever guys at Vinaceous have come up with; they don’t own any vineyards or a winery. They fly around the country working with vineyard owners in different areas to source the best examples of that variety, so for example they go to the Adelaide Hills for Pinot Grigio, McLaren Vale for Shiraz and Margaret River for Chardonnay. Without the traditional limitations of an estate’s defined vineyard boundary this also gives them the flexibility to change where they source their grapes from depending on vintage conditions; meaning they have a significant advantage and can get the best juice in the bottle that the vintage allows without worrying about geographical limits. Similarly these guys aren’t constrained creatively and have a lot of fun with their packaging and each label is a Spiegeltent inspired original artwork that ignores traditional (read boring) packaging cues. Wine is meant to be fun after all. It certainly is once you’ve downed 3 bottles. Our pick of their releases at the moment has to be the Vinaceous ‘Voodoo Moon’ Malbec, a grape variety many associate with Argentina, but here is sourced from a single vineyard in the heart of Margaret River.  Deep purple to a brooding depth, it has a lifted perfume of blackberry and a hint of cigar box. This is plush and velvety with a touch of savoury tannin making it perfect with meat from the grill. Wine: 2013 Vinaceous ‘Voodoo Moon’ Malbec Retail Price: $27 Food match: Charred beef. Location match: This wine beckons for a BBQ. Soundtrack match: Jimi Hendrix – Voodoo Child. Words by David Bone, Cuttings Wine