Wine
The initial bouquet includes rose petals, sun dried fruits and herbs. A complex vanillin aroma hides in the background. An hour after opening, the bouquet developed into dusty glazed cherries, rose petals and some earthy funky characteristics. An amazing transformation. The palate dances and flitters on the taste buds. It surfs easily over the palate, with supporting tannins and acidity. For those of you that are lucky enough to have the 2011 in your cellar, it is still drinking beautifully, and is benefited by an hour or so in a decanter. Can be cellared for a couple of more years, but we would recommend drinking by 2025.
Warm summer days and cool nights, revitalizing rain though out the season, the 2012 reflects near perfect growing conditions. In its younger years, the 2012 Virago had a haunting aromatic complexity, with flavours of dark cherry and dried herbs, supported by a fine savoury tannic backbone.
The 2012 is a testament to the aging potential of Nebbiolo from a warm Australian vintage. With almost a decade of bottle age, the wine has developed incredible complexity and nuance. On the nose, there are aromas of dried roses, leather, and tar, accompanied by hints of dark red fruits. The palate is rich and structured, with velvety tannins and flavours of ripe cherries, truffles, and tobacco. The finish is exceptionally long, leaving a lingering impression. This wine is a true gem and showcases the greatness of aged Nebbiolo. Can be cellared for 5 or more years with ease.
Upon release, this wine was a vibrant Nebbiolo that imparted a sweep of red cherry, with a rose garden aura, perfectly structured with a finely poised tannic grip. La Mistura was, and still is, a light bodied, approachable Nebbiolo, making it a pleasure to drink, with or without food.
The 2013 was our first release of La Mistura, Virago’s second label, reserved for those vintages that provided a challenge in the vineyard. We chose the name La Mistura (the mixture), as a result of our original plan to blend this vintage with Shiraz (as in 2010) or Cabernet Sauvignon to give it more fruit intensity and structure, However, after 2.5 years of ageing in our Gamba cask, La Mistura proved that she could stand on her own!
If you have any left in your cellar, fill your glass this winter!
“It all hones towards the finish. Sweet-sour cherries, plums, leather and anise characters take on notes of decaying roses and mint, a flash of blood orange too. It’s varietally true, sheeted with tannins and — most impressively — has plenty to carry on through to the finish. It’s a good’un. Rating 94 To 2026”
JAMES HALLIDAY, Published August 2018
“The perfumed bouquet has temple spices and incense, rose petals and more. The palate is quite exceptional in its wondrous line of dark, blood-red, flavours, leather and undergrowth. Yet above all this there is the sour cherry/morello cherry and firm, but ripe, tannins, alcohol playing no role.”
JAMES HALLIDAY, Published August 2019
“You had me with Rick Kinzbrunner (winemaker), nebbiolo and Beechworth. It’s a powerful trio, one not to be ignored. Nebbiolo remained on skins for an extended period in large concrete tanks, wild ferment ensued and then it was basket pressed and given over to a 1600L Gamba cash for 3 years. The result is a solid, blood red colour. Evocative and complex aromas of cranberry, pomegranate, spice, violets, rose petal. No mistaking the variety when tasted. It launches into earth, smoked meat, leather, chocolate, tobacco. And then the big finish where concentrated, quality tannins mingle with panforte and glace cherry. It’s some wine.”
Jeni Port – Wine Companion, Published August 2020
“Virago nebbiolo is made by Rick Kinzbrunner (Giaconda) along traditional Italian lines, incorporating wild fermentation, basket pressing and approximately 3 years maturation in 1600L Gamba oval casks. An excellent year on full display, giving rise to a dark and brooding nebbiolo of wild rosemary, thyme, saltbush, incense, black cherry and mandarin skin. A most complex and accomplished wine, of intrigue and discovery – such is nebbiolo’s power – finishing firm, with a savoury tannin presence.”
Jeni Port – Wine Companion, Published August 2021
Sometimes the growing season throws so much at you, that you must be creative! Our 2018 La Mistura is a delicate, floral wine created from a blend of 2 vineyards, Virago and Red Hill (owned by Giaconda and situated at 600m elevation), 2 vintages (Virago Vineyard 2018 and 2017) and 3 ageing vessels (Gamba 1600L, Hogshead and terracotta amphora). This wine exudes aromas of red cherries, rose petals, and hints of tar. On the palate, it is medium bodied with well-integrated tannins and flavours of red fruit, dried herbs, and a touch of spice. The acidity provides freshness and balance, leading to a long and satisfying finish. The tannins are softer, and this wine is definitely in its prime drinking window with the potential for a few more years in the cellar.
OUR VERY LAST VINTAGE…. That we did not expect to have!!
We sold the vineyard in 2019, and were able to keep this vintage, even though it had not yet been harvested at the time of sale. Our 2019 La Mistura is our last hurrah, and the only vintage not produced at Giaconda Winery. A unique blend created by Tessa Brown at Vinerons Schmolzer & Brown, the 2019 La Mistura is 73% Nebbiolo from Virago Vineyard, 19% Nebbiolo from Tessa’s Thorley Vineyard in Stanley (more acid), and 8% King Valley Barbera (fruit depth).
A savoury Nebbiolo with the distinct Virago footprint, in a slightly different shoe. This wine opens with dried rose petal and subtle star anise. The palate structure and feel is rustic with tannins that are not overly demanding, allowing the finish to remain fresh and lively. Drink now or a cellar for a few more years.