Here are a few recent Wine Reviews of the Koltz and Eccolo range from various sources. Hope they entice you to try our range.
2014 Koltz “The Pagan”
Reviewed by Gavin Scarman on his “More Sir” website. Rated as Excellent +++. See the full article here
Article 2015 Jancis Robinson.
Italian grape varieties in Australia – part 4
Walter Speeler’s final part of his Italian Ozzies is a selection of just some of the wines he tasted on his trip.Winemaker Mark Day.
2012 Eccolo Sagrantino
Adelaide Hills 17.5/20
Dark ruby. Sweet and aromatic and concentrated and really up there with the Montefalco ones. Just the beginning of tar. Really supple and with wonderful muscular, chalky tannins. Tactile fireworks. A wine that makes you look up.
2012 Eccolo Garganega
Barossa region. Score 17/20
Garganega ‘with a touch of Chardonnay, to craft a textured, “complex wine” the label states.
Straw yellow. Quite powerful and spicy nose but the chamomile notes clearly point in the direction of Garganega. A little bit nutty and savoury too, although this is not a ‘natural’ wine.
Breathtaking pear and orange and rhubarb fruit palate, really succulent and with real chew on the finish adding interest. Fresh and chewy on the finish. Have the grapes been macerated in the press?.
Philip White reviewed the 2012 The Pagan, on INDAILY Food and Wine digest (as below) and reviewed the Eccolo range on Drinkster. (Read the review with this link )
2012 The Pagan
$50; 15.5% alcohol; Diam cork; 93+++ points
“The grapes for the 2012 Pagan were picked late February and dried on racks inside the winery for seven weeks and then crushed and fermented for 15 days before being lightly pressed. The wine was aged in French oak for 22 months before being bottled.”
That’s winemaker Mark Day’s summary of what happened in this soulful glass. It’s unfair to compare this to the above 2013 wine, but it serves to make a point. This one grew in the upland shade of Blewett Springs, where it’s all sand and ironstone. Its Amarone winemaking technique extends the gap the contrasting vintages and terroirs have provided. The wines are chalk and cheese. And this cheese is the gorgonzola with the worms in it. It’s the opposite of teflon. Fine white pepper gives a topnote, below that it’s all panforte, with blanched almond, date, raisin and fig all smug and comfy. It’s silky of texture, with all those aromas continuing smoothly through as flavours. It has the quaint autumnal air typical of these dried-grape wines, and given all that deliberately extended manipulated ripening as raisins on racks, its acid is surprisingly firm and harmonious.
And what would I eat with this? Panforte. On the verandah. Real slow.