- Learn more about wine -
So, you love to drink wine but you don't know much about how it is made, the different varieties, how long to to cellar it, and what wine to drink with what food?
Here you will find answers to some of the basics about wine, plus also our recommendations for a simple yet rewarding wine and food experience.
How we make Gargoyle Wines
Our philosophy is simple. We want to create wines that suit where we live and our way of life. Wines to be drunk with the food we make, the friends we have and the music we love. Simple.
We work closely with our grape growers to select small parcels of fruit at the peak of their maturity. In the winery we take a minimalist approach with the belief that the character of the grapes and where they are grown is of primary importance and that the hand of the winemaker should be unobtrusive and supporting rather than flamboyant and dominating.
So with minimal intervention the grape berries are harvested and then bypassing the normal winery crushers the fruit is fermented in small open fermenters with minimal additions. The wine may be given extended time in contact with the grape skins and seeds to further polymerise the natural grape tannins. This technique enhances varietal fruit character whilst softening and lengthening wine structure. Important attributes for any wine made to complement our foods.
Our wines typically spend modest periods in older oak puncheons and hogsheads to further integrate flavours and wine structure. Small amounts of high quality tight grain French oak are used judiciously to provide complexity whilst always remaining subtle and in the background to ensure that varietal fruit flavours dominate.
Our wines are made for you, your friends, your food and are best accompanied with your favourite song. Enjoy.
See more about how we make Gargoyle Wines with our gallery of photos here.
From its ruby-red colour to its lyrical pronunciation, Sangiovese [san-jo-veh-zeh] boasts all the hallmarks of a regal Italian contessa. The name of this grape – which has a flavour profile based on red and black fruits with hints of violet and vanilla – literally translates as 'blood of Jove', after the supreme god in Roman mythology.
Learn more about Sangiovese here.
Grenache is one of the most widely grown grape varieties across the world. It is often used as a blend (see GSM further down), but single varietal Grenache is currently very much in fashion, especially in Australia. It is a great wine with a BBQ, game meat, with spicy food, or a robust casserole.
Learn more about Grenache here.
The Iberian Peninsula - home of Tempranillo and Touriga Nacional
Tempranillo is Spain’s finest red grape variety but it is also grown in Portugal where it is known as Tinta Roriz. It has historically been blended with Portugal's Touriga Nacional to create a wonderfully dry red table wine. Although being relatively unknown in Australia, it is growing in popularity especially for those who enjoy robust, medium-bodied red wines.
Learn more about Tempranillo here.
Touriga Nacional is Portugal's finest red grape variety. It is a thick-skinned grape, rich in colour and tannins, giving excellent structure and ageing. It also has floral and fruity flavours - ripe blackcurrants and raspberries - with hints of herbs and liquorice.
Learn more about Touriga Nacional here.
Montepulciano is a red Italian wine originating from the Montepulciano wine grape in the Abruzzo region of east-central Italy. After Sangiovese it is the second most planted variety in Italy. Prior to the last 10 or so years, Montepulciano was not grown widely in Australia but it is now becoming a popular wine and is great drinking with the traditional Italian fare of pizzas and pastas, especially those with a tomato base.
Learn more about Montepulciano here.
GSM is a name commonly used for a red wine consisting of a blend of Grenache, Shiraz (Syrah), and Matara (Mourvèdre).
Grenache is the lightest of the three grapes, producing a pale red juice with soft berry scents and a bit of spiciness. As a blending component, it contributes alcohol, warmth and fruitiness without added tannins. Shiraz can contribute full-bodied, fleshy flavours of black fruits and pepper. It adds color, backbone and tannins and provides the sense of balance such blends require. Matara contributes elegance, structure and acidity to the blend, producing flavours of sweet plums, roasted game and hints of tobacco (Wikipedia).
Learn more about Grenache Shiraz Matara (GSM) here.