Manzone Langhe Nebbiolo Il Crutin 2014
- Textured, savoury
This Langhe nebbiolo is the traditional red wine of the Piedmont region. Michael Garner and Andrea Briccarello gave this vino 94 and 93 points apiece thanks to a nose that smacks of red berries, vanilla and cinnamon. It’s smoky, it’s spicy and it’s lengthier than a Melbourne Demons premiership drought with intense, juicy flavours of black fruits. If you’re itchin’ for an Italian vino, scratch yourself the right way with a well-structured, super tasty nebbiolo.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Nebbiolo
- Serving Temp.
The Manzone story is classic Italy. Starting way back in 1825 when Manzone Giovanni bought the ‘Ciabot del Preve’ (the parish priest house) in Monforte d’Alba, Piedmont. Today, the winery is still very much a family-run affair. Following sustainable viticulture practices, these guys nurture their grapes from seedling to screwcap (ok, cork, but for the sake of a little alliteration...), producing some of the finest Barolo this side of, well, anywhere really.
If you’ve never plugged Piedmont into Google images then now’s the time. A northern Italian region that spoons both France and Switzerland, it’s one of the more picturesque wine regions in the world and better yet, the vinos do the dramatic backdrop justice. Piedmont wines benefit from the warmth of the Mediterranean and the chill of the Alps, and the combination of these climates means the valleys will often be shrouded in fog. Behind the fog you’ll find Piedmont’s two superstar wines: Barolo and Barbaresco. Known as the King of Wines in Italy, Barolo in particular is lauded over worldwide but really, there’s more to Piedmont than these two. Aside from juicy, tannic nebbiolo, keep an eye out for barbera, the go-to vino for many Italians.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Red wine, juniper and orange kangaroo pot roast
- 1/4 cup olive oil
- 800g - 1 kg garlic & herb marinated kangaroo mini roasts
- 1 bunch baby carrots, peeled
- 4 small parsnips, peeled and halved
- 2 celery sticks, chopped into 1cm chunks
- 1 large onion, quartered and chopped
- 2 clove garlic, crushed
- 1 red chilli, finely sliced into rounds
- 1 tbsp plain flour
- 250ml red wine
- juniper berries
- 60 ml orange juice
- 1 tsp finely grated orange zest
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary leaves
- 2 cups water
- salt and freshly ground black pepper
- In a large heavy-based flameproof saucepan heat 1 tablespoon olive oil over a medium-high heat, place kangaroo mini roasts in pan and cook until browned all over, then set aside.
- Add another tablespoon of oil, place carrots, parsnips and celery in batches into the pan and brown for about 5 minutes each, then set aside.
- Heat remaining oil, add onion to pan over a low heat, cover with a lid and allow to soften for 5 minutes.
- Add garlic and chilli and cook over a medium heat, stirring constantly for 2-3 minutes.
- Add flour, stirring to combine and cook for a further 2 minutes. Pour in the wine and bring to the boil for 2 minutes to cook off the alcohol.
- Add the juniper berries, juice, zest, thyme and rosemary. Then return the vegetables and kangaroo to the pan and add the water.
- Bring to the boil, cover, then reduce heat to very low and cook for 2 hours or until the meat is tender.
- Serve kangaroo with a sweet potato mash.