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-7-For wine information, please see www.village-cellars.co.jp.King Valley vineyardsWineryJoel PizziniKatrina’s Cooking ClassWhat makes King Valley good for winemaking? We have a great climate with annual rainfall of 38-42 inches, mostly in winter with some spring and summer rains. The King Valley ranges from 800 meters at Whitlands down to about 250 meters at Milawa which is about 20 minutes away from our vineyard. Our vineyards are at 300-400 meters, with a mix of cold, cool, warm areas. Add in the dynamics of the soil, from heavy, deep volcanic soils up at Whitlands and the hills around us to the clay loams and alluvials of the river ats. And the dierent shapes of the hills really funnel airow in dierent ways ‒ I love that because it allows us to have lots of little microclimates with dierent weather and the temperature in the vineyard, together with the 6 or 7 dierent soil types.VictoriaGreat DividingRangeMelbourne●King ValleyKing River Pizzini★Pizzini RosettaSangiovese Rose 2018 (screw cap)Origin: King Valley, Vic. Varietal: Sangiovese 100% Alc. 12.7% RRP ¥2,350A delicate, fruity and dry Rose from a Sangiovese vineyard perfect for making Rose. Blush pink with salmon hues. The nose exudes strawberry, red cherry and raspberry notes with subtle herbal undertones, with moderate acid nishing dry and crisp. Enjoy with pizza and pasta.Pizzini PietraRossa Sangiovese 2017 (screw cap)Origin: King Valley, Vic. Varietal: Sangiovese 100% Alc. 13.5% RRP ¥3,150Australian pioneer in Sangiovese, it is the 20th vintage of this agship cuvee. 2017 was a cool summer that enabled the fruit to mature slowly. Aromas and avours of red berries, cloves, and nutmeg, 14 months in barrels adds further complexity and layered avours, with notes of dried tea leaves. CODE11413CODE11011*Snowy Mountains Scheme: Australia’s largest water resource development (hydropower and irrigation) built between 1949 and 1974. ** Alberto Antonini: Born in Tuscany, since 1997 he has worked as a winemaking consultant. Selected as one of the world’s top 5 consultants by Decanter wine magazine, he focuses on winemaking that expresses regional characteristics.canes, because the tannin structure of the Italian varieties is so important to the integrity of the wine. If you get 2 percent greenness and rawness in the tannins it makes them edgy and uncomfortable. Shiraz is much more forgiving, you can do almost anything to it and it is still a drinkable, easy-going wine. Then getting the harvest days right, not picking the fruit too ripe or under ripe. For me the perfect alcohol balance for a wine is 13.5-13.8 per cent. I try to avoid going over 14 per cent, because the alcohol aroma starts to override the other flavours in the wine.◆How have you evolved your approach in the vineyard?―― More recently, I’m working with Pedro Parra, a Chilean who works as a ‘terroir specialist’. His gift and what he has trained himself in is tasting wines and then going and digging a hole two meters down in the vineyard, analysing the roots and the soil to understand what they are feeding on, and why the wine tastes like it does. We are basically doing a terroir survey of our whole vineyard which has been very insightful ‒ for example, this site will give you tight astringent wines because of the powdery soil structure, whereas over here you will have more floral fruit. Our vineyards were all set up as large 5 to 10-acre plots to maintain the commercial realities of our business, and for a long time we identified certain sections with different qualities of grapes. While we picked them as separate parcels, we are now upping the ante across the whole vineyard. For example, the Sangiovese from the river flat primarily goes into Rose - it has low phenolics and beautiful aromas so it is perfect for that style. Medium sites are suited for blending with Shiraz. If you listen to them, the different clones and qualities are just speaking to me ‘make me like this’, and the result is this beautiful range of Sangiovese wines that celebrate the variety, and it makes my life so much easier when we do that. It is the sum of experience over time.Pedro has enabled us to fine-tune the focus, with GPS marked areas through all the vineyards that we handpick. We are also finding pockets on different soil types that ripen earlier, and different conditions within the soil so we pick that section out and then treat the fruit in separate batches in the winery. Finding patches of grapes that are unique to our vineyards enables us to keep producing unique wines. Looking 10 years out, I am keen on making terroir-based, small batch, highly individual wines.◆What impact did COVID-19 and the bush fires have on Pizzini?―― COVID hasn’t been much fun. Melbourne is shut down which basically shuts us down because most customers for our wines, the cellar door and regional tourism comes from Melbourne. We were lucky to get the harvest in and processed, we were looking down the barrel of being closed down, and Wine Australia and Wine Victoria lobbied hard to keep wineries open as an essential service. We were also lucky in King Valley with the bush fires which came close, and there was low level smoke impact. We made all our white wines and Rose. I chose not to pick any reds because I felt it was risky with the way smoke compounds extract into the wine during fermentation on skins. With white wines we just pressed lightly and got good juice ‒ so the extraction rate was 75 percent of a normal year, and that maintained good quality. ◆Is the next generation coming into the business?―― I have about 10 nephews and nieces, and some are just old enough to start doing work experience. My sister Nicole’s daughter is helping my mother Katrina in her very successful cooking school. My sister Natalie’s son is working in the vineyard with me and our team, and is showing good interest. As one of the family members working in the business it is an extremely important duty to foster that interest and desire, and give them the opportunity should they want to work in the business in the area they feel their skills lie. Immigrants from across Europe arrived in the 19th century, pioneering the planting of grapes for wine in new regions, made wines we now know well, and began exporting them. This has led to trade friction and restrictions over the use of names such as Port, Champagne, and Prosecco. For example, in the future if a great sake is made in Australia, it cannot be called ‘Australian sake’, and for the same reason, we can no longer use the description ‘Australian Prosecco’.《From Village Cellars》

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