La Prova
The popularity of Sam Scott’s La Prova label is the result of a combination of innovation, awareness, site-selection, authenticity and value. These are Sam’s site and varietal trials, where he applies some modern and original methodology to what he’s learnt of how these Italian varieties are made at their origins. He chooses the varieties based on an almost intimate knowledge of vines and vineyards along the length of the Adelaide Hills, and Sam maintains an input into the chosen vineyard’s management. The wine style needs to be terroir-driven, varietal and authentic, and must also carry the Scott signatures of drive, vitality and freshness. Each variety is recognizable, vibrant and beautifully made, but also has to be subtle, textural and savoury - food-friendly and adaptable wines for the table.
Wines like the Sparkling Pinot Grigio, are innovative, based not only on original thought but also on the sense that the variety’s texture, creaminess and minerality could benefit from the complexities (not to mention the bubbles) of a second fermentation. The still Pinot Grigio is crystal clear PG varietal of pear and mineral and Garganega is an essay by this famous grape of Soave in mouth-feel and the distinctive dried-pineapple fruits. The reds too, reflect their Italian origins with Sangiovese exhibiting its cherry, prune and savoury, Lagrein a saturated and juicy ‘redness’, while Aglianico offers its fascinating dark, smoky and black cherry characters tightly bound by a nervy, finely tannic structure. They all reflect Sam’s experience and sense of hospitality.
These compelling wines are also good value. Even though they are made in quite small batches and are relatively limited, the La Prova wines are offered at a price to help get them in front of people.
La Prova Pinot Grigio
TASTING NOTES
Vibrant, racy and bright sums up how I think Grigio should be. Aromas of Packham pears and apples, which are also found on the dry, crisp refreshing palate. Great intensity and liveliness.
WINEMAKING NOTES
The central ranges of the Adelaide Hills have a few elevated, cool, south and southeast facing slopes, and these are my pick for Pinot Grigio. Pinot Grigio likes to throw a decent crop so shoot and bunch thinning are necessary to give us the right balance on the vine. The grapes are handpicked, chilled overnight in a large cool room and then whole bunch pressed the following day. This method is employed to get the most pristine free - run juice possible, with no phenolics. After we have gone to all those careful lengths we take the gloves off, allow the juice to oxidize and then grab some fluffy lees into the ferment. This is where we add the savory note to the bright, vibrant wine.
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