Vegan Wine for Non-VegansBack to blog
Your Dad’s a Vintner, you love wine and animals, are passionate about sustainability and you’re Vegan. What do you do?
You get Dad to make the best possible vegan wine that he can. Simple.
Gabrielle Veganista, born 2019
From concept to fruition Gabrielle has been a labour of love. With a gestation period of four years to its launch in August this year, each step has been carefully curated. From vine to table, Gabrielle has been nurtured through careful selection of the perfect growing region and vineyard, to it’s ultimate creation at the hands of an expert winemaker.
King Valley – a taste of Italy in Victoria’s High Country
Gabrielle’s origins lay in the beautiful King Valley of Victoria. With its rich Italian heritage and wine pedigree, the region boasts pristine waters surrounded by mountains and valleys, producing an ideal growing environment for cool climate wines.
Climate selection, believed by many to be one of the most important elements in the development of wine; is critical to taste. As cool climate wines take longer to ripen, the flavour is intensified in the fruit to produce grapes which have higher acidity and lower sugar levels. Resulting in wine that is light-bodied, dry and crisp.
Within King Valley several vineyards seek to deliver sustainable and environmental practices that contribute to the region, wildlife and winemaking. Grapes for Gabrielle wine are sourced from one such vineyard, which seeks to enhance vine production and protect the environment. Practices include planting vines amongst midrows of native grasses to attract beneficial insects and creating wildlife corridors to encourage local species to flourish. In conjunction with a reduced spray program and no vine netting, these practices are realising significant benefits within King Valley.
Andrew Vasey, Winemaker for Gabrielle is responsible for overseeing vine management. He says there has been a noticeable return of birds, animals and fish to the valley following the adoption of sustainable practices and the introduction of vineyards to the area, as compared to numbers some twenty years ago.
A particularly wonderful outcome for the region is the return of the Turquoise Parrot, honoured on Gabrielle’s wine labels. Deemed to be on the verge of extinction in earlier years and still considered ‘threatened’, the parrot has made a comeback to the valley, becoming a much-loved local around the vineyards.
Perhaps surprising to those of us not familiar with winemaking, these sustainable and environmental practices enhance the making of these beautiful vegan wines. This occurs as grapes are intensively managed in the growing period to reduce physical and chemical interventions, then minimally processed to reduce oxidation or cloudiness. All of which reduce the need to filter juices and allow a focus on yield, colour and flavour. Where a ‘fining’ (filtering) agent may be required, then a vegan alternative is used.
In Andrew’s words …
“the least amount of [additives] is best, …resulting in a wine that is expressive of the vines in the paddock’.
In essence, what you taste in the vineyard is very similar to what you get in the bottle.
Two Gabrielle wines were recently released, the Pinot Grigio and a Rosé. The Pinot is a typical Pinot Grigio (Italian) style wine, crisp and fresh, ideal for early drinking. The Rosé is dry, with a savouriness which is also evident in the Pinot.
John Waldron, Dad and Vintner, confirms that Gabrielle Veganista Wines is a passion project. He says that vegan and sustainable practices will continue to be developed to provide wines across various other styles. Planning is currently underway to introduce a red wine in the near future. I’m looking forward to that!
Gabrielle Veganista wines deliver the taste experience you want, with vegan credentials and sustainable practices.
Vegan or not, these wines are worthy of a place at the table and are now available at your local Camel.