Prieto Picudo

Winemaker notes:
Crushed and destemmed into stainless steel, alcoholic fermentation with hand plunging twice a day stainless steel vats for 7 days. Pressed into a combination of French and American aak barrels. Post MLF returned into same barrels for maturation.  Alc/vol: 13.9%.

Prieto Picudo is a rare, dark-skinned red wine grape variety with its home of origin predominantly in and around its homeland of León, northern Spain. The term Prieto of this grape variety means dark in Spanish and it mostly refers to the dark berries of this grape variety.  The other half of its name Picudo refers to pointed which indicates the small and compact bunch of the vines that are tapered at the very end.

5 months in French and American Hogsheads both new and used.

Tasting notes:
Just like the opulent fruits of a forest gateau, this wine has a seductively smooth palate of sun-kissed black cherry notes, chocolate, dusty earth, and a spicy black pepper note that’s supported with zippy acidity.

Food match:
Matches well with a variety of dishes such as: braised venison with polenta, fideua noodle dish in paella-style, rib-eye steak with caramelized onions, braised ox-tail, roast lamb, lasagna, pasta in a herbed tomato sauce, lamb shanks, pork tenderloin.

Awards / Reviews:
2021 Cairns Wine Awards – SILVER Medal
2021 Emerging Variety Wine Challenge – BRONZE Medal
2021 Royal Queensland Food and Wine Show – BRONZE Medal

QWine Reviews – “Prieto Picudo. Never heard of it? Nor had I until now. The exploration of emerging varieties never ceases to amaze and this release from the Granite Belt’s Hidden Creek is a beauty. Made with fruit sourced from South Australia’s Riverland and seeing five months in second and third use French oak, I could drink plenty of this. A native from Léon, Spain, the Granite Belt has numerous emerging varieties in the ground and a vineyard was recently planted with Prieto Picudo, but we won’t see how it turns out for a few years yet.

Soft, lush satiny feels, black cherries and dark plums caress the mouth. Some dark chocolate finds some courage to step forward late tucking in behind puffs of earth as well as some smoke and char. Time sees shades of cola and licorice make some noise. Fine spices frame a captivating palate with fine dusty and cocoa-like tannins running long on a persistent finish. There is an autumnal feel about it and I want more. Great stuff.”

Drink now to three years.  92/100