Since its launch in 2015, The Other Wine Co. has produced some handy little pourers for restaurants, arresting splashes of sky-blue on shelves, highly rated, deliciously drinkable wines; favourites in our collection.
The Other Wine Co. is a special little brand whose ambition to think otherness is an exciting new chapter. ‘Otherness can be found in many different forms’ states winemaker Matt Large and it’s this ability to look closer at other varieties, regions and styles that enables The Other Wine Co. to create something truly delicious.
Brilliance is often found on the fringe, and The Other Wine Co is comfortable outside the box. Their libertine vision of Otherness has allowed the team to explore both the “mavericks and classics” through the lens of experimentation. An enviable job for any winemaker including Matt who joined the team last year.
Matt was generous enough to take time away from the fermenters during vintage at Shaw + Smith’s Adelaide Hills winery to answer some of our questions about his Italian inspiration and plans for the future.
GET TO KNOW NEW WINEMAKER MATT LARGE
OF THE OTHER WINE CO.
| We caught up with The Other Wine Co. winemaker Matt Large whose passion for and experience in Piedmont will shape the future of The Other Wine Co. in 2021 and beyond. |
The Other Wine Co explores “Otherness” Can you describe what you hope to bring to the brand with this in mind?
Otherness can be found in many different forms – whether it be an unsung vineyard, an alternate grape variety or a different winemaking technique. It’s an interesting concept, but otherness can be found in the classics just as much as it can be in the mavericks. The one thing that stays constant for me is the desire to sensitively make delicious wine that is a clear expression of place.
You’ve spent a lot of time in Piedmont making wine – what is it about the region that speaks to you?
I love Piemonte because I think it perfectly encapsulates everything I find beautiful in wine. Humble, generous people that have spent generations farming grapes and making some of the most amazing wines in the world. These wines can last decades, yet carry the stories of these vines and people with them the whole time. I always leave Piemonte revitalised and inspired.
What is in store for The Other Wine Co from vintage 2021 and beyond?
Drawing on my time in Piemonte, I will be making a Barbera this vintage, one of my favourite red varieties for its balance of density and acidity. I’ve also started a project of wine under flor yeast – a la Jura or sherry. That’s going to be a wild ride that I look forward to riding out over the coming months (or years, even!)
Any favourites from your contemporaries in the Mezzanine The Fine Wine Specialist portfolio?
Most definitely. Locally, I always look to the Two Tonne Tasmania releases for great Chardonnay and Pinot releases from down South. From abroad, G. B. Burlotto are one of my favourite producers in Barolo – Fabio is an amazing winemaker and the wines are always impeccable.
What do you feel when you overhear someone ordering one of your wines in a restaurant?
Ha! A funny mix of nervousness and joy. I’m definitely my own worst critic when it comes to my wines, and am always keen to hear peoples’ thoughts on the releases. I do love the social aspect of wine though – I think it’s made to be shared – so seeing someone open a bottle with a friend brings a smile to my face.
Why do your friends say they’re friends with you?
Probably the large amount of free wine. But hopefully a laugh and a hug or two along the way as well.
Working with The Other Wine Co. is… inspiring and exciting. Everyone is committed to farming the best grapes possible and then doing them justice in the winery. It’s an amazing group of people that I feel lucky to be a part of.
The biggest myth surrounding wine is… that there’s some barrier to entry. Even with the best wines in the world, wine at its core is from the earth and for the people. Therein lies the beauty.
“Source: mezzaninewine.com.au”