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Monichino Newsletter Autumn 2010
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Vintage is well on the way and we have had some good rain, hopefully this will continue. Carlo still insists we have always had hot weather in the past but this time we have had to cope with 9 years of drought. Lucky we are a resilient lot.
We are still producing low-yielding grapes; this is achieved by heaving pruning and light supplementary watering. This increases the intensity of the flavour and emphasises the natural character of the fruit which results in premium wines.
We have changed our vineyard practises because of climate change; we are using organic compost, cow manure & grass clippings.
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We throw the grass clippings and vine pruning underneath the vines to increase organic matter; this retains more
Harvesting, Katunga Vineyard
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moisture in our soils, and improves the soil structure. We are finding we are using less water and achieving better results with good quality fruit. Keeping a good healthy canopy on the vines protects them from the sun, finding this helps with the hot seasons we have had. Last year we lost very little of our harvest with the heat wave.
Terry our chief winemaker is looking for smaller berries and an increased flavour to acid ratio. At the end of the day you have to have good quality grapes to make premium wines-we have achieved this end. Terry is very excited about the 2009 Vintages and we are expecting the best red wines we have ever produced.
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NEW RELEASE - 2008 Monichino Barbera
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Carlo is very excited about this variety as he is originally from the famous winemaking region of Piedmont, and one of the most renowned wines produced is the Barbera di Asti.
This wine can be made as a still dry wine, a sparkling or a semi sweet wine. We have chosen to make this wine a very aromatic, dry rich, smooth wine, very food friendly as are most of the Italian varieties.
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Appearance - Dark brick
Aroma - Spicy, plum & cherry
Palate - Mixed berries and liquorice
This wine moves Barbera from an interesting novelty into the pantheon of mainstream Wines with the varieties classic reputation now established in the new world as well as the old.
The subtle richness of plum and cherry is complemented by tantalising spices and mellowed by French oak. Match with
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Rabbit, Lamb or Pork dishes. Cellaring up to 5 years.
Price $18 bottle.
Italian Varieties
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The 2010 Murray River International Music Festival @ Monichino Winery
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The picturesque setting of Monichino Wines provided the ideal backdrop for international classical guitarist Massimo Scattolin and flautist Roberto Fabbriciani.
These brilliant musicians flaunted their musical talent to over 100 guests for the Murray River International Music Festival at Monichino Wines on Sunday 31st January.
The concert was a most enjoyable treat of fine music; beautiful Italian food prepared by Francesca and of course the magnificent Monichino wines.
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Roberto Fabbriciani, Massimo Scattolin and Anna Sergi
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Anna's Spaghetti with Meatballs
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Meatballs
- 500g finely minced meat
- 60g grated Parmesan
- 2 cups fresh breadcrumbs
- 2 cloves garlic, crushed
- 1 egg
- Freshly ground black pepper
- 1 tbs chopped fresh Italian parsely
- Tablespoon tomatoe sauce from saucepan
- Sprinkle salt, not too much as there is parmesan in mix
Tomato Sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 kg ripe tomatoes chopped or can tomato
- 1/2 cup Monichino dry white wine, e.g. Sauvignon Blanc
- 1 fresh chilli (optional), do not break skin, scoop out before adding meatballs
- 1 cup fresh basil leaves, loosely packed
- 1 teaspoon ground black pepper
- 1/2 tsp salt or to your taste
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Method:
In large bowl, mix together the mince, Parmesan breadcrumbs, garlic, egg, sauce, salt, pepper and herbs. Shape and roll about a tablespoon full of mixture into small balls (size of rum balls).
Heat oil in a large saucepan, add the onion and fry 1-2 minutes. Add white wine, reduce, then tomatoes, cover and bring to the boil, stirring occasionally.
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Reduce heat to low and partially cover and cook for 60 minutes. The last 15 minutes add the meatballs, basil leaves and pepper, simmer.
Cook spaghetti in boiling salted water until tender. Drain and return to pan. Add some sauce to pasta and toss. Serve the pasta in bowls with sauce and meatballs. Sprinkle with fresh Parmesan and fresh chilli. if you like it hot.
Wine match: 2008 New Release Monichino Barbera
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Monichino Wine Club
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The Monichino Wine Club offers loyal customers of the winery fantastic discounts on wine orders by the dozen… And the great news is that is cost nothing to join.
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All you have to do is place an order for a minimum of a dozen wines, every three, six or twelve months and enjoy the benefits.
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Take advantage of the special members prices, simply complete the enclosed form and post or fax through to the winery. Or register online at monichino.com.au/wineclub
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Easter Weekend
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Easter is a great weekend for the wine industry. Visit our local wineries and travel the local farm gate trial.
The farms of the Farm Gate Trail are genuine farming properties. Many are iconic characters with great stories to tell so take the time to really soak up the atmosphere and discover some real gems.
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The Itineraries have been designed as day trips for people with similar interests but they can be tailored to suit your specific needs.
www.farmgatetrail.com.au or visit the local information centres. You can also download farmgate trail at suncountryonthemurray.com.au
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Easter Lunch
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Monichino Winery will be catering for Lunch over Easter break.
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Enjoy Handmade Antipasto, pickled & roasted vegetables, Procuitto & Salami all served with crusty Italian bread or
Francesca’s Handmade Lasagna. Grazing platters and cheese platters also available. Saturday, Sunday & Monday between 12noon -3pm.
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Of course Monichino wines welcomes all visitors to our tasting room.
Trading hours Mon to Sat 9-5pm & Sunday 10am-5pm
Closed only on Good Friday
Bookings advisable, phone: 03 58646452.
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Autumn Selection of Wines
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2009 Monichino Pinot Grigio
APPEARANCE - Pale straw, viscous.
AROMA - floral, lychee and spice
PALATE - Mouth filling spicy, lychee, lengthy soft finish.
The aroma is floral with hints of lychee and green apple, while the palate is clean, crisp and refreshing. Serve with Antipasto, tapas, cream sauce pasta, fish or chicken. Cellaring potential 5 years.
PRICE: $18 per bottle / $200 per dozen
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2008 Monichino Chardonnay
APPEARANCE - Straw coloured
AROMA - Tropical fruit, buttered toast & smoky oak.
PALATE - Buttered toast, caramel & tropical fruit.
A classic Australian Chardonnay, full bodied rich and enticing. Its lush American oak vanilla aromas with burnt honey, melon and peach, merge in a rich flavour filled combination with the wine’s buttery malo lactic characteristics, which have been further enhanced by brief barrel fermentation on stirred lees. Cellaring up to four years or drink now with Carbonara and other cream based sauces, or with wild duck, pheasant or rabbit.
PRICE: $15 per bottle / $165 per dozen
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2008 Monichino Sauvignon Blanc
APPEARANCE - Pale straw coloured
AROMA - Lemon, green apple, nashi fruit & passionfruit.
PALATE - A slight degree of honeyed sweetness, with passionfruit and gooseberry flavours with a hint of citrus
A typical Sauvignon Blanc displaying aromas of passionfruit, lychees and citrus aromas fuse with the crisp delicate flavours of lemon, green apple and nashi fruit. The lingering palate and abundance of natural flavours allow the wine to stand alone or as an accompaniment to food. Serve with seafood, especially Asian style, frittatas or spicy salads.
PRICE: $15 per bottle / $165 per dozen
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2008 Monichino Shiraz
APPEARANCE - Purple rimmed dark red
AROMA - Charcoal, blackberry, pepper, blackcurrant
PALATE - Strong berry flavours of blackberry, blackcurrant & Cinnamon
The nose beckons with blackberry, black currant, cinnamon and charred wood, the palate welcomes you with the soft rich mouth filling flavours of this well balanced wine. Fifteen months aging in American oak has enhancd the natural berry and spice flavours of the fruit. Cellar for up to five years or drink now with roast lamb, charcoal grills or kebabs.
PRICE: $16 per bottle / $176 per dozen
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2008 Monichino Cabernet Sauvignon
APPEARANCE - Purple rimmed, dark brick
AROMA - Berries, chocolate and cedar box tobacco
PALATE - Raspberry, spice & aniseed
This impressive Cabernet Sauvignon is aged in both American and French oak. The multi-faceted character of this complex nose, with its mixture of berries, chocolate, pepper and cedar tobacco box, promises well. The smooth velvety flavours of raspberry, spice, aniseed and vanilla oak live up to that promise. Cellaring potential of up to eight years. Serve with Roast Beef, Kangaroo and game.
PRICE: $16 per bottle / $176 per dozen
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MONICHINO CLEANSKIN SPECIALS
2007 Chardonnay……................................................................................................$100 doz
2008 Sauv Blanc(King Valley fruit)..............................................................................$50 doz
2004 Merlot…………...................................................................................................$100 doz
2008 Cabernet/Shiraz ..............................................................................................$100 doz
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Cellar Door Open For Tastings
Monday - Saturday 9.00am till 5.00pm & Sunday 10.00am till 5.00pm
Closed Christmas Day
& Good Friday
Berrys Road,
Katunga VIC. 3640
P: 03 5864 6452 F: 03 5864 6538
E: info@monichino.com.au W: www.monichino.com.au
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