Vino d'Auge: Rose and Pinot Grigio Launch 8th September 2008

Tuesday, September 16, 2008

Rose and Pinot Grigio Launch 8th September 2008

Below are a number of photos taken by Jen on the eve of our vino by Auge wine launch. The launch was held at Auge. Friends of the restaurant, local restauranters and lovers of alternate varietals, media and of course all involved in the project were invited.

Local epicure and writer Nigel Hopkins opened the evening (above). The evening was set out as an opportunity for the wineries involved to discuss their involvment and own wine niches.

Anton highlighted what is to be a biodynamic farmer and the importance of seeing life on both the small and large scale. The photo below shows Anton, his daughter Lucy, Duncan and Jude Dean (whose sangiovese vineyard was harvested for our rose) and Mary Lou Simpson (friend of Auge).

Marty Edwards represented the Lane Vineyards, discussing how the Lane had developed from the first major grower of Adelaide Hills sauvignon blanc to their exciting place today as one of the leading, Adelaide Hills wineries. The photo below shows some of the Lane crew.

Damien discussed the importance of accepting alternate varietlas into the mainstream of the Australian wine world and how this project helped bring alternate varieties further away from their "weird" pigeon-hole. Damien also made mention of how well the montepulciano vines had weathered the über hot year, compared to other more commonly planted varieties; hinting at the sustainable farming potential of alternate varietals. The photo below shows Antony Simpson (friend of Auge), Eva (Damien's fiance) and Damien Tscharke.

In line with the regional producers theme of the evening, I also invited the son of one of Adelaide's finest deer farmers, Chris from Hahndorf Vension to talk a little about the farming of deer and the challenge of increasing the acceptance of venison in the market place. Chris couldn't help but crack a few jokes, bringing the room down with laughter:)

The final photos from the evening show some of the back of house crew who made the vino by auge launch possible plus some of the friends of Auge who helped along the way. Below are Jackie and Allan (Auge).

Dave Kooks it up after serving vino at the launch and Damien and Tom keep the canapes rolling out of the kitchen. Here it's squid ink ravioli filled with scallop mouse, fennel and a wee butter sauce to compliment the pinot grigio.

Below are Jez and Tom both assisted with green harvesting the pinot grigio as well as harvesting and sorting the sangiovese.

BACKGROUND TO VINO D'AUGE

Italian grape varietals have been cultivated in Australia for over 50 years but have remained on the fringe of acceptance until now.
A few suggestions why;

improvements in clonal material that concentrates flavours and enhances finished wine-structure;

Growers are looking for alternatives out of curiosity and economic opportunism;

Many Australian wine makers experience vintages overseas returning home enthusiastic to experiment with different grape varietals and techniques and;

wine retailers and restaurants are challenged to provide their clientele with unique experiences.
This is where vino by Auge was born.

Adelaide's vibrant restaurant scene carries a heritage of creativity and drive. At Auge we strive to provide new and creative experiences.
Chef Tom Robinson focuses on reinterpreting Italian classics, sourcing the best produce possible.

My job as sommelier is to support Tom's food with a range of wines that heighten gastronomic and intellectual stimulation. To do this I focus on Italian wines and wines made from Italian varietals grown in Australia.

For 2009 the Vino d'Auge project is concentrating on utilising more 'italianate' wine-making techniques to create true Italo-Antipodean wines.

So what wines will be made?

For your aperitivo, we a making a dry and frothy PROSECCO. The prosecco vines are probably the oldest in the country and are cultivated by the charming Dal Cin family at Norton Summit in the Adelaide Hills. We'll make the prosecco using a true 'transfer method' to ensure that the wine retains fidelity to it's Venetian heritage.

To accompany your antipasti, we will again make SANGIOVESE ROSSATO. With the Dean family, their perfect plot of sangiovese in the Picadilly Valley (Adelaide Hills), and James Erskine's surperb precedent, we'll give an '09 expression to secco-style rossato.

With your secondi piatti et formaggi, may I recommend our NEBBIOLO SFORZATO. A truly exciting project based upon the majestic nebbiolos of Lombardy's Valtellina DOC. The role model for this wine is Nino Negri's 'Cinque Stelle' Sforzato (Thank you Maurizio Ugge for importing this wine ). Sforzato, meaning 'forced', are wines that have a component (or entirety) of grapes that are apassimento or rack-dried. The wine is fermented to dryness but retain a glycerol richness and resounding depth of flavour - typically the flavour is somewhere between Barolo and Amarone. I look forward to working with Tom Shobbrook and making Australia's first sforzato.

To create a diverse range of wines requires a diverse range of viticultural and winemaking expertise and experience. My role is as project co-ordinator, stylistic 'director', student, cellar hand and executive (read 'scape-goat' if my enthusiasm runs too far from my abilities!). The true blood in Vino d'Auge are the winemakers and grapegrowers whom have taken their time, passion and expertise to facilitate the project and to gently coach our fledgling efforts into truly unique vinous expressions.

A role call:

Thank you Arturo, Silvio and Jules of the Dal CIn Clan who form 'Team Prosecco'.

Thank you Judy and Duncan Dean of 'The Deanery' who provide the most beautiful sangiovese grapes outside of Tuscany

Thank you Tom Shobbrook for expertise in all things Italian - let's make the sforzato extraordinary.

Thank you Anton, Sally, and Lucy Van Klopper for all of the inspiration, hard work, expertise, laughs, vino et mangare. I hope it never ends!

Dave Scott
Auge
d.scott@auge.com.au

Tuesday, September 16, 2008

Rose and Pinot Grigio Launch 8th September 2008

VINO D'AUGE PARTNERS

BACKGROUND TO VINO D'AUGE