Gudilly Pecorino 2026
- 92
- $24
- Drink by: 2026-2030
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To date, local examples of this intriguing variety have been very rare on the ground, but they have certainly piqued interest. Examples like this should ensure we see more of them. From Riverland fruit, the wine is fermented and then matured in older French oak barriques for five months. The fruit comes from the Bassham Family Estate, which practises organic and biodynamic viticulture. Deep yellow gold, this is all a bit exotic, and even a touch rural, but rather compelling. We have notes of almonds, stone fruits, hazelnuts and honeycomb. A full flavoured, bold style with a seductive texture, it would be ideal to serve with quite a rich dish. A wine of medium length with a juicy finish, there is good persistence here and it should continue to impress over the next two to four years at least.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
