2016 Vinteloper Touriga
This is a wine that wraps you up with a warm cuddle on a cold night, is a bombastic fruit blast and goes with almost anything. Touriga is the main grape variety in port (alongside Touriga Franca and Tinto Roriz (aka Tempranillo) and it is used in Portugal for both sweet and the most intense, aromatic, powerful dry wines. They combine warm climate weight with subtlety and grace that is hard to explain. From Langhorne Creek this wine is like a hyped up version of the also-awesome 2015 Bill Downie Petit Verdot... powerful, juicy, comforting but also pure as the driven snow and while it explodes with flavour does so at a modest 13% ABV. Harvested young to retain freshness, this Touriga is aged in US and French oak for 15 months. The folks at Vinteloper describe this wine as having the texture of soft salted caramel and promise it will "warm your soul, low and slow".
Vinteloper’s are unashamed 'cool kids' of the new Australia but unlike most of the producers associated with this movement, this wine offers amazing bang-for-buck. These wines push the boundaries; the website declares, “Named for the interloper, to step out, do things different, open new possibilities and bottle great wine, it's this spirit, to bend a few rules, that is at the core of everything we do.” and the wines are the creation of husband and wife team David Bowley (winemaker) and Sharon Hong (artist). Sometimes the world of 'natural wine' can be scary: edgy, funky, different. But here is another wine that proves it doesn't have to be.
Don't trust us? Campbell Mattison of The Wine Front describes it thus, "Not your standard Langhorne Creek fare. Varietal touriga nacional. Great to see that Vinteloper has persisted with this. It’s floral, it’s coffeed, it’s lively with acidity and yet it has a bit of beef too. It would suit and please a wide variety of drinkers; it dips its toe in a number of different waters. It’s medium weight and while there’s a gentle rise of jammy sweetness, it’s fundamentally a wine of earth, flowers and dry spice.”