Heartland Dolcetto 2022
- 92
- $25
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Dolcetto is starting to make a name for itself in Australia. It ripens pretty early and the name
translates to ‘little sweet’, coming from the relatively low natural acidity of the berries. This Dolcetto
was left on skins for several hours to extract some colour, add some aromatic perfume and enhance
flavour. It’s a fun and fresh drink now style that doesn’t see any oak so it has plenty of immediate
appeal and interest. This translates to a nose that is hugely perfumed – think crushed rose petals,
cranberry, cooked strawberries with hallmark liquorice and sage aromas. In contrast to the name,
the palate is dry and savoury with high toned, darker red plum and blackberry notes. There is a bit of
tannic grip to support the fruit in the background and that’s why I wouldn’t chill this down too much
if you are into chilled reds for summer. Sipping this with Duck Ragu with Pappardelle and Pancetta.
A must try for Grenache lovers and I’m sure you could get Pinot Noir fans who like a bolder style on
board the Dolcetto train. Jump on!
Matt Dunne is one of Sydney’s finest sommeliers and communicators who is also the Group Wine Ambassador for the Joval Wine Group. He has created and managed wine lists for over 30 venues including ARIA Sydney, Opera Bar and Chiswick. In 2011 Matt won the Sydney Morning Herald’s 2011 ‘Good Food Guide Louis Roederer Sommelier of the Year’ and his team won the 2015 Wine List of the Year in the Good Food Guide for ARIA Sydney plus he was a Len Evans Scholar. Matt has tremendous knowledge of wine, beer and spirits, and has written his own wine blog for over 8 years.
