Montepulciano, or “Monte” as it’s affectionately called here, is one of those reds that’s really started to make waves in Australia, especially in places like McLaren Vale, Barossa Valley, Adelaide Hills, and Riverland. It’s a late-ripening, hardy grape that loves our warm, dry conditions, making it a smart pick for growers who want something drought-tolerant and reliable even when the summer gets fierce.

In the glass, Montepulciano is all about dark, brooding fruit, think plums, blackberries, sour cherry, and boysenberry layered with earthy, savoury notes like oregano, a touch of spice, and sometimes a whiff of leather or tobacco. It’s usually full-bodied and rich, with velvety tannins and a generous, plush texture, but you’ll also find some medium-bodied, more rustic styles that show off the grape’s herbal, slightly wild side. Despite its colour and intensity, Monte is approachable and easy to drink, with enough acidity to keep things fresh and food-friendly.

If you’re a fan of Shiraz, you’ll probably find a lot to love in Montepulciano, there’s a similar generosity of fruit and structure, but often with a bit more savoury character and a slightly softer, juicier finish. It’s a cracking match for rich, hearty food—think slow-roasted meats, meaty pastas, pizza, and anything with a bit of char or spice. The best examples can age beautifully, developing deeper, more complex flavours over time, but most are ready to go as soon as you pop the cork.