Delinquente
Riverland, South Australia
Greg Grigoriou grew up in South Australia’s Riverland district, surrounded by pioneering European immigrant families who built the identity of the region in the mid to late part of the 20th century. When his own label ‘Delinquente’ launched, he was keen to show his region in a light that it hadn’t been before; bright and energetic wines from varieties suited to the climate that could be grown in a sustainable manner.
Greg works closely with his growers from planting to harvest, and most of the fruit is certified Biodynamic Fast forward some years and Delinquente is a young brand success story, Greg’s thoughtful decisions to shun more conventional Riverland varieties, styles and packaging has led to a cult-like following for his label around Australia and other important global markets. Everything in the range is limited, everything in the range is delicious.
“Vintage 2024 was just about the perfect vintage. Warm but not too hot, and bone dry during the growing season, was welcome change from the past couple of years, allowing the fruit to ripen steadily. Meanwhile, cool nights kept acids and freshness high. With decent yields across the board, we had flexibility in our winemaking, selecting the best parcels and blending to make a suite of wines we are super stoked with, and excited to share with the world.” Greg Grigoriou, Deliquente Wine Co.
2024 ‘Tuff Nutt’ Bianco d’Alessano Pet Nat
Winemaking
Fermented in stainless steel with wild vineyard yeast, the wine was bottled under crown seal to finish ferment, resulting in the Petillant Naturel, lightly sparkling style. The Sherwood Estate in Loxton North, owned by the Proud family, has the only planting of Bianco d’Alessano in Australia – a late ripening, aromatic variety that holds acid beautifully and is completely at home in the hot dry Riverland climate.
Tasting notes
“This year is truly a classic interpretation of likely our flagship wine. Vibrant yellow in the glass and Meyer lemon curd and green apple on the nose, there is this beautiful, pithy bubbly tingle which is so fun to drink. Boozy Schweppes bitter lemon, with length and utter drinkability, this is Tuff Nutt at their best.” Greg Grigoriou, Delinquente Wine Co.
2024 ‘Weeping Juan’ Pink Pet Nat
Winemaking
Each variety was picked, pressed off straight away and fermented separately. Blended and bottled, the last bit of primary fermentation was finished in the bottle to create the “petillant naturel” style.
Tasting notes
“The party is back! Cracking fairy floss pink in the glass, pomegranate molasses on the nose, and a soft, creamy fizz plants this firmly in “chuggable” territory. Bright and clean, red fruit dominates – sort of link pink lemonade – but with a bitter citrus undertone that ramps up the moreish appeal.” Greg Grigoriou, Delinquente Wine Co.
2024 ‘Amaya’ Negroamaro Pet Nat
Winemaking
Fermented in stainless steel with wild vineyard yeast, the wine was bottled under crown seal to finish ferment, resulting in the Petillant Naturel style. The Negroamaro for this wine was sourced from the Sherwood Estate in Loxton North, owned by the Proud family – third generation grape growers who have introduced Southern Italian varieties into their vineyards with great success.
Tasting notes
“Cherry cola! A wine that is equal parts intriguing and just juicy and delicious. Negroamaro brings that fennel, aniseed – liquorice all sorts feel – while the fruit profile is all black currants and boysenberry. A real gentle fizz this year – this is a Christmas morning special for the whole family.” Greg Grigoriou, Delinquente Wine Co.
2024 ‘Jaybird’ Bianco Macerato
Winemaking
The Bianco Macerato is an easy drinking, approachable skin contact white wine. Each parcel was fermented separately – the Fiano is pressed off skins straight away, while the other parcels were fermented on skins until sugar dry, up to 14 days. Each parcel was allowed to go through malolactic fermentation and settle out before being blended just prior to bottling.
Tasting notes
“The combination of fruit forward, acid driven and aromatic varieties, combined with extended skin contact, creates a wine that is at once thought provoking, interesting, but also refreshing and delicious. Pine/lime Splice on the nose, the Malvasia really pops through up front. Mongo sorbet creaminess and tropical fruit open up the palate, while a gentle, round tannin, subtle bitterness and balanced acidity give great length to wine. Party at the front, business at the back, sort of deal.” Greg Grigoriou, Delinquente Wine Co.
2024 ‘Screaming Betty’ Vermentino
Winemaking
Wild fermented in stainless steel, the wine also spent 6 weeks on fine lees, stirred twice weekly, giving it a beautiful, textural edge not often found in Australian Vermentino’s – our reference point is Sardinia and Liguria.
Tasting notes
“Ripe green apple and that classic sort of walnut savouriness up front, this years interpretation has that fuzzy, acid driven, salty mouth feel amped right up. Bags of flavour - preserved lemon, briney and savoury, with a tropical, pineapple syrup background. Made for summer BBQ – grilled fish and oregano bread please.” Greg Grigoriou, Delinquente Wine Co.
2024 ‘Pretty Boy’ Nero d’Avola Rosato
Winemaking
Wild fermented in stainless steel, Nero d’Avola is a native Sicilian variety that is perfect suited to the hot, dry climate of the Riverland. An incredibly versatile variety, while many know Nero d’Avola for the big bold reds of Sicily, with its sour cherry and naturally high acidity, we feel it is the perfect variety for Rose. After crushing, the fruit was left to soak on skins for 6 hours, giving the wine it’s the lovely blush pink colour.
Tasting notes
“The nose charges at you with candied strawberry, rose petal, and that ubiquitous but undeniable strawberries and cream aroma that just keeps going and going – Campino lolly anyone? On the palate, a certain elegance – these fruit forward flavours persist, while the classic Nero d’Avola acidity comes in to keep things fresh and crunchy; evolving the flavours into a slightly underripe stonefruit spectrum – white peach or nectarine.” Greg Grigoriou, Deliquente Wine Co.
2024 ‘Roxanne the Razor’ Negroamaro/Nero
This wine emulates a light, cool climate red, with Negroamaro and Nero d’Avola being the perfect varieties for the task.
Winemaking
Wild fermented in stainless steel, each variety is were picked and fermented separately –6 or 7 days before being pressed off, with blending just prior to bottling.
Tasting notes
“A return to the light but brooding Roxanne of old, the nose opens savoury earthiness – truffled mushroom powder and coffee. Sour cherry pops on the palate alongside a darker berry feel. There is tannin and structure – a meaty savouriness – but it is still effortlessly light and refreshing, and takes a chill like a pro.” Greg Grigoriou, Deliquente Wine Co.
2024 ‘Roko il Vagabondo’ Montepulciano
The “Monte” is an uncomplicated red wine that provides flavour and energy in spades.
Winemaking
The fruit was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in a really awesome way.
Tasting notes
“Smells like the combination of dark, brambly fruit and a giant tomahawk steak sizzling over charcoal… but with a violet floral, out in the meadow freshness to it. Crazy nice to smell. On the palate, soft dark fruit and chewy, drying tannin makes you yearn for red sauce – margerita pizza or pasta amatriciana.” Greg Grigoriou, Delinquente Wine Co.