Wines By Coriole

Chenin Blanc has been Coriole's flagship white since 1982, a pure varietal wine that couldn't be any fresher. Beautifully aromatic, it has great fruit concentration and shows an outstanding ability to age, highly suited to the moderately warmer climes of Coriole's vineyard in McLaren Vale. Lively, spirited tropical fruit characters are jumping out of the bottle, so get those garfish fillets frying, forget the serious analysis and just enjoy this crisp, clean bottle of fun.

$1699each

$201DOZEN

EACH

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Best known for their award winning McLaren Vale reds, the second most conspicuous varietal wine at Coriole is Chenin Blanc. Their efforts have been ranked within the top ten Chenin Blancs of the world at Rendez Vous du Chenin Competition in France, no mean feat for an Australian. The soils at Coriole are mostly Terra rossa, red brown earths over limestone. Another part of the vineyard is endowed with red earth ironstones, the oldest block, established in 1920 is planted to deep clays. The drier than normal summers put a greater importance on land management and careful fruit selection throughout the vineyards and all during the vinification process. Alcohol 12.5%

Pale lime/ straw hue. Citrus, fresh pear and green apple bouquet with hints of kiwifruit. The palate is lively and fresh with pear juice and peach characters. A delicious and well balanced white wine exhibiting aromatic fruit flavours before a crisp acid finish. Chenin Blanc suits a wide range of foods and can also be served as an aperitif wine. It particularly suits the piquant nature of Thai and Indian cuisine.

Coriole Lloyd Reserve Shiraz 2011

McLaren Vale

Available in cartons of six

Excellent Langtons Classification. Hugh Lloyd founded Coriole in 1967, his eponymously labelled flagship Shiraz is harvested off a single estate vineyard which yields tiny berries of the greatest intensity. Established 1919 by by the dauntless Geoffrey Kay, the wizzened old vines were originally planted in curiously winding arcs around the slopes and undulations of the property, presenting a spectacular panorama of a marvelous old vineyard.

$7499each

$897DOZEN

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Coriole is situated in the hills north of McLaren Vale township, in an area known as the Seaview sub region, where the soils are generally shallow. The rich terra rossa on the distinguished old fruit blocks which grow Shiraz for the Lloyd Reserve however, are quite deep, the roots are long, and the vines require little irrigation. The old hand pruned and hand picked parcels wind their way around the hills, making the production of this exceptional Shiraz wine rather labour intensive. Following harvest, sorting and the crush, Lloyd is vinified in traditional open fermenters where it is treated to a course of hand plunging and extended maturation of eighteen months in a selection of small French oak barriques.


Colour is a rich taffetta red with robes of scarlet. The very concentrated nose displays cassis and berries, black fruit, bitter chocolate, coffee bean and cocoa, plum skins and earthiness. The intense palate is full and round, satisfyingly rich, dense and long with notes of pepper, leather and earth. A tight, structural, robust Lloyd Reserve that has long, even tannins and excellent length.

Coriole Mary Kathleen Cabernet Merlot 2011

McLaren Vale

Available in cartons of six

Coriole was first developed by Geoffrey Kay, a distant relative of the Amery Vineyard Kays. Dr Hugh Lloyd GP sewed the vines which produce Mary Kathleen during a period when the fashion was to plant in contours around the local Seaview highlands. Named after the estate's matriarch, Mary Kathleen is crafted from three small select batches at Coriole estate, originally planted in the 1960s. Perennially lauded and famously received, Mary Kathleen is generously mouthfilling with sweet fruit, earthy regional hints and complex spice.

$4499each

$537DOZEN

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The Seaview subregion of McLaren Vale generally has shallow soils which are red and brown earths with limestone and ironstone. This contrasts with deeper clays, sand and black biscay soils in other parts of McLaren Vale. Because the soils are shallow, controlled irrigation is critical for good flavour and colour by avoiding extreme stress. The soils at Coriole are about 80% terra rosa, that is red brown earths over limestone. Often this limestone has a capped shiny surface. Another area contails red earth with ironstone, and the oldest vineyard planted in 1920 is on deep clays. Two thirds or more of Cuvée Mary Kathleen is Cabernet Sauvignon, the balance being Merlot.

Deep plummy red in colour. Aromatics of redcurrant, ripe mint and perfumed rose petals. With breathing, polished wood and a smokey cigar box aromas become evident. The palate shows bright fruit, lifted berries and blackcurrant with a creamy texture. A brooding wine with structural tannin and good length. Typical of the Mary Kathleen style it is medium weighted and elegant, round and intregrated, full of fruit with soft tannins, will reward cellaring, all warming seasonal winter fare will be a great match.

Coriole Redstone Shiraz 2010

McLaren

Coriole release several different bottlings of Shiraz each year, Redstone is predominantly Shiraz with a small component of Cabernet. Redstone takes it's name from the red coloured ironstones common to the vineyards and buildings of the McLaren Vale. Concentrated and highly aromatic, a savoury rather than sweet palate, the maturity of Redstone's fruit reflects the quality of older vineyards.

$1699each

$201DOZEN

EACH

DOZEN

Redstone was widely used in the original buildings around the Coriole estate which date to 1860% The vines are planted to soils that are predominantly Terra rosa, shallow with red brown earth over hard capped limestone. They tend to produce deeply coloured red wines with good structure and backbone. The winemaking at Coriole is preceded by a thorough assessment of the plan for each style every year. The aim is to maintain the estate's tradition of producing premium full bodied red wines, focusing on Shiraz and Cabernet Sauvignon. But it's Shiraz which excites, some of the very best young parcels of fruit, from vines punching well above their maturity and weight.

Crimson black in colour with ruby tints. On opening, the nose suggests a wine more about fruit and florals than spice and pepper, although there are some notes of leather and caraway. Black cherry and plum emerge. The palate is generous, soft and rich but not overly ripe, with plummy flavours dominant, it opens up with air to show the full range of red and black berry characters for which the region is famous. Lovely fine tannins on a finish that's well balanced, a wine that's excellent for current drinking.

Coriole Sangiovese 2011

McLaren Vale

Some would say that if you've not yet acquired a taste for Sangiovese that you need a holiday in the Italian countryside, preferably Umbria or Tuscany! The Sangiovese grape was pioneered in Australia by Coriole Vineyards. It was first planted in 1985 with the aim of formulating a wine which would be the stylistic contrast to Shiraz. With several different clones from which to select, from vines now ranging in age up to twenty years and more, the Coriole team can produce a profound varietal expression of this audacious and engaging Italian grape.

$1999each

$237DOZEN

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Crafted from some of the oldest producing vines in Australia, planted to Coriole estate vineyards or from contracted growers in McLaren Vale. It is rare for a new vineyard to qualify for Coriole Sangiovese. Each vintage teaches something new and the standards for the inclusion of Sangiovese at Coriole are very strict. As Sangiovese tends to produce large crops, a variety of techniques are used to control the yields and ensure high quality fruit is produced. Sangiovese winemaking is very traditional. Grapes are inoculated in open fermenters and hand plunged. The different blocks are aged separately, all in older oak hogsheads for about a year, followed by the final selection and assemblage.

Deep red colour. Aromas of perfumed red fruits, cherry and lolly musk, raspberry and vanilla bean emerge. The palate is medium bodied with bright red fruit and fresh berries. Hints of spice and cardamom follow. Offers richness but with little apparent sweetness to the fruit. The finish retains long, complex texture with enough natural acid to satisfy, clean white pepper takes over, savoury as required, with very fine dry tannin. Coriole is not about big body and weight, but rather about complexity and flavour.

Coriole Shiraz 2010

McLaren Vale

Consecutive vintages of Coriole Shiraz have claimed an extraordinary Double Gold at San Francisco. Exclusively estate grown, the majority of vines are some forty years of age. Coriole know from Shiraz, having grown the varietal since 1919 and receiving Langtons Classification for their Lloyd Reserve. Coriole is sylistically strong, showing good concentration and flavour, without excessive weight.

$2699each

$321DOZEN

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Winemaking at Coriole is very traditional and always labour intensive, fermentation is in open tanks with hand plunging and pump overs. The estate's Shiraz vines are rooted in relatively shallow, generally classic Terra rosa red brown earth over limestone soils. The climate is quite maritime and windy, with cool winters and warm to hot dry summers. Ripening periods continue steadily throughout autumn until the picking. Each vintage is an opportunity to experiment with new techniques and evaluate their role in achieving the evolving Coriole style. Maturation takes place over the course of a year in a combination of new and seasoned French and American oak barrels.


Deep scarlet colour. Nose displays sweet red fruits, raspberry, plum and mulberry with nutmeg and cinnamon. The palate is soft and rich with blackberry and plum. Oak is well integrated and the finish is long with ripe, chocolate tannins.

Siituated in the hills north of the McLaren Vale township in an area known as the Seaview sub region, the Coriole winemaking operation was aquired and re-established by the Lloyd Family during the sixties

Coriole's old house and barn were constructed in about 1860. The slate roof of the old house, and its immense slate slab floors are typical of early houses of the district. Coriole was first owned by an English company, managed by Geoffrey Kay, a distant relative of the the Kays of nearby Amery Winery. Coriole's old shiraz vines were planted in 1919, when the district was experiencing a strong surge in export growth of its burgundy style wines to England and increasing wine sales interstate.

The paths of Coriole and Seaview crossed in 1935, when the Kays bought Hope Farm. The Mannings had sold Hope Farm to the Cravens in 1891, and during World War I, the Craven's son was killed in action. In his grief, his father lost his mind, and the property was managed by his wife until 1935. In that year, she sold it to the Kays of Coriole, who ran both properties until 1948, when they sold to Edward Chaffey, and it became known as Seaview. In 1962, Coriole was sold to John Snell,who was of Swiss descent. Snell established Australia's first organic winery, Chateau Ban Sante. He farmed the original shiraz vines without chemical inputs, and built a small winery, which remains the nucleus of Coriole's modern winery today.


Hugh and Molly Lloyd acquired the property in 1968 and the first vintage release under the Coriole label was 1970. Hugh Lloyd (1914 - 1994) was a general practitioner in Adelaide's southern suburbs. The son of a Methodist minister, he had been raised in a teetotal Adelaide family, but had become very interested in wine in the 1950s. Molly Lloyd (nee Parsons 1914 - 1994) also had an enthusiasm for farming, as a member of the Parsons family who grew almonds and grapes and other fruit on the rich horticultural lands along the Sturt River in what is now suburban Oaklands Park in Adelaide. Together, Hugh and Molly laid strong foundations for Coriole. Hugh Lloyd embarked on a development plan for the winery and vineyard, using the old shiraz vines to establish the reputation of the business, while equipping the winery with more modern technology. He was helped in the early years by winemaker Graeme Stevens, with Coriole winning the coveted Wine Bushing King and Queen title in both 1974 and 1975 for making the best shiraz wines in the McLaren Vale district. The 1980's were a relative quite time in the Australian wine industry. It was during this period that Coriole pioneered the development of Italian varieties by planting Sangiovese, which became the only Sangiovese produced in the country for many years. Also during this period Coriole was one of the first companies to release an extra virgin olive oil and start producing aged sweet vinegar - released each year after five years maturation.	As the 1990s developed, interest in wine boomed. This was reinforced by the increasing evidence of the health benefits of red wine. During the 1990's the winery expanded its markets both in Australia and overseas. Winemakers at Coriole have included Robert Paul, Stephen Hall and since 1999 Grant Harrison. Paul Lloyd,the youngest sibling of the Lloyd family, became business manager in 1993. Today, Coriole employs eleven full time staff, and crushes more than 500 tonnes a year.
The winemaking at Coriole is preceded by thorough assessment of wine styles and the wine plans for each vintage. This process involves many members of staff, including managing director Mark Lloyd. The aim is to maintain Coriole’s tradition of producing premium full-bodied red wines from McLaren Vale, focusing on Shiraz and Cabernet Sauvignon. However, we are also enthusiastic about the ambitious plans for Sangiovese at the winery and its potential to produce such a contrasting style to Shiraz. Coriole carries its tendency for innovation and experimentation into winemaking as well. Often this involves the evaluation of different vineyards. However, each vintage is an opportunity to experiment with new techniques and evaluate their role in achieving the Coriole wine style. Most commonly very traditional techniques are used. Red wines are mainly open fermented in stainless steel or old wax lined concrete tanks. Ferments are hand plunged 2 and 3 times a day with warm but controlled ferments. New oak is used in some red wines but usually only after prior experimental use has established the appropriate role of the oak. Many wines are such as Sangiovese and Redstone are specifically matured in older oak to gain maturity but with mimimum contribution of oak extract in the wine. The ageing potential of these wines is not compromised in any way.

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