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Coriole Vineyards

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  • GENERATIONAL CHANGE

    How generational change influences taste at Coriole

    Third generation - Peter Lloyd on Coriole Nero
    I have spent a lot of time in the trade over the last month visiting customers from Noosa to North Fitzroy to Norwood - I often have just 30 seconds or so to give a short spiel about each wine before moving along to the next and as such need to impart a large amount of information in the shortest time possible!
    When it comes to Nero I always find myself referring to it as a ‘Pinot of the Vale’. Very fragrant with red fruits and sweet herb flower floral notes. The palate is medium bodied with fresh acidity and fine tempered tannin, the wine spreads out across the palate giving more of an impact than you may first expect from a lighter wine.

    Second generation - Mark Lloyd on Sangiovese versus Nero
    Here are two very different wines. Nero has aromatic red fruit, gentle plushness and a soft finish. Sangiovese is savoury with a core focus and natural structured tannins.
    What to drink when? I do find Sangiovese one of the most versatile wines to accompany food. It is my choice when at night I am just looking for one glass to accompany the evening meal. It is wonderful with many fish dishes, as well as pasta and Italian dishes. Its medium bodied nature can hold its own with rich meats and is excellent with Indian and Asian spices.
    Nero is more demonstrative. It is one of our more aromatic red varieties. It is not surprising that a McLaren Vale Nero has won the best wine of show at the Australian Alternative Varieties Wine Show (one of the most exciting wine shows on the calendar) in each of the last three years (2016 Coriole Nero winning in 2016).

    First Generation - Hugh Lloyd in retrospect
    Hugh and Molly Lloyd who started Coriole in the late 60s were unashamed lovers of rich and low tannin Shiraz and Cabernet wines. Of course, at that time there was only a small range of table wine varieties available. There was no Sangiovese and medium bodied wines were not appreciated. The craze for Pinot Noir and alternate vatieties had not begun.