A golden week for Coriole

THURSDAY, NOVEMBER 29, 2007

Coriole Vineyards of McLaren Vale in South Australia has been recognized with a swag of awards at two of the countries major produce competitions.

Coriole was awarded the trophy for Best Olives of Show at this year�s National Olive Expo in Canberra. This competition is unique in Australia because all entries must have already won an award at their respective State Table Olive competition.

Prizes were awarded in three categories for Best Spiced, Best Green and Best Black Olives. Coriole won a Gold Medal in Best Spiced category for Herb & Garlic Marinated Leccino olives, and Gold for black Kalamata olives. The Kalamata olives went on to take the Trophy for Best Olives of Show.

Coriole CEO Mark Lloyd was very pleased with the result, adding �We�ve been producing table olives for about 15 years and slowly increasing sales and recognition around Australia. The winning olives were Kalamata, the �king of the black olive�. Kalamata�s from McLaren Vale are renowned for their quality, with Coriole�s distinguished by lower salt levels than most in the industry�.

In what topped off a great week, Coriole was awarded a Gold Medal for Olive Oil at the 2007 Fleurieu Fiesta. One of Australia�s most fully integrated producers of fine food and wine, Coriole took a total of six medals across various classes for both Extra Virgin olive oils and Table olives.

Following two consecutive drought seasons, the Fiesta judges noted that fewer awards than usual were given. Coriole took bronze medals in each of the table olive classes in which they entered, one for Kalamata olives and the other, in the difficult Australian Table Olive Challenge, open to producers Australia wide, for the recently released Marinated Leccinos.

In Extra Virgin Olive Oil classes this year, Coriole received both silver and bronze awards in the Fleurieu Regional Challenge. However, it was in the tougher National Challenge Award, again open to all comers, which Coriole excelled, taking Gold for 2007 First Oil and Bronze for 2007 EVO.

The First Oil is a blend of 60% Koroneiki - the region�s mainstay variety - with 30% Frantoio and the remainder Coratino. EVO has 55% Frantoio, with the balance predominantly Koroneiki.

Mark Lloyd said he thought it was the higher than normal use of the peppery Frantoio that gave both oils their appeal. �This year we blended for pungency, spice and fruit characters in balance. Koroneiki always delivers light fresh flavours, but it�s the Frantoio that gives us that really appealing pepper.� The judges comments echoed those of Mark�s, also noting �...grassy and green banana aromas and intense sweeter flavours finishing with a firm bitterness.�

Both the 2007 Coriole Olive Oils are now released and widely available. Of course, if you�re unable to track them down, call the winery or drop in to Cellar Door where they can be tasted along with the full Coriole range of oils, olives, vinegars and Woodside cheese.

Back to: Latest News Index