Delinquente Hell Series Nero d'Avola/Montepulciano 2018 (Riverland, South Australia) "...red fruit, jubey, funky..."
At 30 years old, the revolutionary Con-Greg finds himself in his sixth year at the helm of what started as a far smaller wine project, intended to showcase wines of quality from the Riverland’s Mediterranean varieties. After growing up in and surrounded by the Riverland industry with his father and grandfather, it wasn’t until after leaving the region and pursuing something else that he had the idea of returning in order to make wines that could redefine attitudes of his home wine region.
The wines are clean, fruit forward and playful: savoury edged Pet Nats; floral Nero d’Avola Rosato with a thread of varietal tar; Vermentino with a sweet floral nose and long dry finish; and luscious reds that are clearly Australian in nature but showcase their Italian varietal heritage.
"...28-year-old Con-Greg Grigoriou, who sells wines under his brash, bold, Delinquente label...specialises in on-trend styles – replete with hand-drawn, tattoo-design packaging – aimed at the sensibilities of a young, modern drinker." - Max Allen AFR
"The ‘Hell’ Series by Delinquente – experimental, boundary pushing, exciting, but above all, delicious wines from the Riverland. Certified organic vineyard, wild yeast, aged on solids in old oak, un-fined, unfiltered, minimal SO2."
"Nero d’Avola, fermented under carbonic maceration for two weeks before pressing and finishing ferment. Funky, whole bunch characters dominate the nose, while the palate is all jubey red fruit with genuine, A-Grade smashability. Serve chilled."
"From a younger generation winemaker and an organic vineyard in the Riverland wine region, this unusual blend of montepulciano and nero d’avola is a red of fleshy texture and richness, but vibrant spice and green herb character. Pair it with heartier Italian fare." - Delicious Magazine
"“The Hell Wines are Greg’s new line that use the most premium organic Riverland fruit he can source, while drawing upon a wider scope of varieties and winemaking techniques. These wines get a lot more love and time to develop than the usual nero d’avola, montepulciano and vermentino" - City Mag