Delinquente
Riverland, South Australia
Greg Grigoriou grew up in South Australia’s Riverland, surrounded by the pioneering European immigrant families who shaped the region’s identity through the latter half of the 20th century. When he launched Delinquente, his ambition was to tell a different story about the Riverland: one built around bright, energetic wines, Mediterranean varieties suited to the climate, and a more thoughtful, sustainable approach to farming.
Greg works alongside his growers from planting through to harvest, with the majority of the fruit coming from certified biodynamic vineyards like the Bassham’s. The result is a range that knows its place, while challenging the conventions traditionally associated with Riverland wine.
What began as an irreverent take on the region has grown into one of Australia’s most recognisable independent wine brands. Greg’s creativity shines through, from variety selection and winemaking through to Delinquente’s instantly recognisable packaging, earning the label a loyal local and international following.
These wines are vibrant, characterful and individual, with production small and highly sought after.
Everything in the range is limited. Everything in the range is delicious.
2026 ‘Tuff Nutt’ Bianco d’Alessano Pet Nat
The only white variety picked after the rain, staying true to its late ripening nature, the fruit was clean and presented without any issues in the winery. Showcasing that wonderful banana lolly, tropical, passionfruit fruit profile, but dry, refreshing and with that structural acidity keeping things neat. Classic Tuff Nutt.
Fermented in stainless steel with wild vineyard yeast, the wine was bottled under crown seal to finish ferment, resulting in the Petillant Naturel, lightly sparkling style. The Sherwood Estate in Loxton North, owned by the Proud family, has the only planting of Bianco d’Alessano in Australia – a late ripening, aromatic variety that holds acid beautifully and is completely at home in the hot dry Riverland climate.
2026 ‘Weeping Juan’ Pink Pet Nat
Brighter pink this year, returning Weeping Juan to all its Pink Pet Nat glory. Peaches and cream, raspberry tartness, super refreshing. The creaminess on the palate is enthralling, beautiful mouthfeel for all those citrus, stonefruit and berry flavours to bounce off. Pure chuggability. Late afternoon aperitivo time in the sunshine. Toes in the water, very good vibes only.
Each variety was picked, pressed off straight away and fermented separately. Blended and bottled, the last bit of primary fermentation was finished in the bottle to create the “petillant naturel” style.
2026 ‘Amaya’ Negroamaro Pet Nat
Blackcurrant with subtle aniseed bitterness, its earthy and alive on the nose. Vanilla/cherry cola with beautiful mouthfeel and sharp, acid driven crispness to heighten the ease of drinking. Summer sunshine. Charcuterie, pickles and crusty bread.
Fermented in stainless steel with wild vineyard yeast, the wine was bottled under crown seal to finish ferment, resulting in the Petillant Naturel style. The Negroamaro for this wine was sourced from the Bassham Family Organic and Biodynamic vineyard in Barmera – third generation grape growers who have introduced Southern Italian varieties into their vineyards with great success.
2026 ‘Jaybird’ Bianco Macerato
Vermentino continuing to evolve and develop, a variety that shows differently every year, even as the winemaking mantra stays the same. This year brings a grassy, herbaceousness on the nose, complemented by the orange blossom, meyer lemon citrus pulse. On the palate, mouth coating oily texture with green apple, nashi pear balance. Salty, acid driven and moreish to finish.
Wild fermented in stainless steel, the wine spent 6 weeks on fine lees, stirred twice weekly, giving it a textural edge not often found in Australian Vermentino’s – our reference point being Sardinia and Liguria.
2026 ‘Screaming Betty’ Vermentino
The combination of fruit forward, acid driven and aromatic varieties, combined with extended skin contact, creates a wine that is at once thought provoking, interesting, but also refreshing and delicious. Slightly more amber hued than previous years, the nose opens quite vinous and grapey, with stone fruit and tropical hints playing second fiddle. Apricot plushness up front with a soft mouthfeel that gives way to acid and then quite mature tannin, giving serious savouriness and length. Balanced, refreshing, with lovely subtle complexity – orange wine you can drink a lot of.The Bianco Macerato is an easy drinking, approachable skin contact white wine.
Each parcel was fermented separately – the Fiano is pressed off skins straight away, the Arinto and Malvasia fermented on skins for 10 days, while the Zibbibo was on skins for 6 weeks. Each parcel was allowed to go through malolactic fermentation and settle out before being blended just prior to bottling.
2026 ‘Pretty Boy’ Nero d’Avola Rosato
After crushing, the fruit was pressed off as soon as it arrived in the winery, giving the wine it’s the lovely light blush pink colour. Classic Pretty Boy of recent years, another wine that is really zoning in on its ideal setting and hitting that bullseye again. Pale, dry but full of flavour, strawberries and cream, cranberry, pomegranate pop, watermelon rind crunch. Everything you want from a rosé, and then some.
Wild fermented in stainless steel, Nero d’Avola is a native Sicilian variety that is perfect suited to the hot, dry climate of the Riverland. An incredibly versatile variety, while many know Nero d’Avola for the big bold reds of Sicily, with its sour cherry and naturally high acidity, we feel it is the perfect variety for Rose.
2026 ‘Roxanne the Razor’ Negroamaro/Nero
Bitter and dark whilst bright and juicy – light red taken to another level. Darker fruit profile this year, ripe cherries and blackberries with an earthy richness, cocoa and all spice. Touch fuller on the palate too, more of that black fruit, but super smooth, bright and balanced – the higher acid, cranberry feel cutting through and bringing length. Excellent with a chill, ideal at cellar temperature.
Wild fermented in stainless steel, each variety is were picked and fermented separately – 4-5 days on skins before being pressed off, with blending just prior to bottling.
2026 ‘Roko il Vagabondo’ Montepulciano
Brambley dark fruit, earthy and meaty, charcuterie/paprika and white pepper spice on the nose. Medium bodied on the palate, quite forward tannin this year but with the dark fruit profile and acid line to back it up. Rustic, charming, absolute allrounder and eminently drinkable.
The Montepulciano was harvested from two different patches on the Bassham Family Organic vineyard, on separate days about a week apart. Each pick was fermented separately and blended together just prior to bottling. The earlier pick carried a lovely tart acidity and green energy, usually associated with whole bunch fermented wines, while the later pick gives palate weight and the deeper fruit character for drinkability – the final blend bringing both parcels together in an awesome way.
The Hell Series Range
With the ‘Hell’ series, Greg takes another successful punt on experimental, boundary-pushing wines made in small batches, and with maximum flavour impact in mind. The varietal makeup of the range hints to the bright future of native Italian and other unusual varieties grown in the Riverland.
2024 ‘Hell’ Series Fiano
Fiano has become a permanent feature in the Hell range, showcasing Delinquente’s continued experimentation with this expressive variety.
Winemaking
Warm days, cool nights and dry conditions allowed steady ripening and acid retention. The fruit was split into two parcels — one barrel-fermented, the other fermented in stainless steel — and aged in Slavonian oak foudre and neutral barriques.
Tasting Notes
Aromas of white flowers, jasmine and honeysuckle lead to a palate of candied citrus and blood orange acidity. Barrel fermentation adds texture, pairing beautifully with rich, salty dishes like fried zucchini flowers or sweet and sour pork.
2024 ‘Hell Series’ Nero d'Avola
In Greg’s view, Nero d’Avola is the ultimate Australian grape variety — drought resistant, naturally flavourful and acid-driven, thriving in the hot, dry Riverland. Organically and biodynamically farmed, it consistently delivers bold, vibrant fruit.
Winemaking
Fermented on skins for 14 days, hand-plunged twice daily and pumped over during fermentation. After pressing, the wine aged for 8 months in old French hogsheads to enhance depth and complexity.
Tasting Notes
Dense mixed berry aromas, carob and earthy moss with a touch of white pepper spice. The medium-bodied palate is driven by cranberry and pomegranate acidity, balanced by soft tannins. Perfect with pepperoni pizza or spaghetti alla puttanesca — ideal for sharing with friends.
2024 ‘Hell’ Light Red
The Hell Series wines highlight Delinquente’s experimental approach, allowing the fruit to show unique and compelling characteristics. This Light Red balances fun, freshness and drinkability.
Winemaking
Nero d’Avola and Aglianico were hand-harvested and whole bunch carbonic macerated for two weeks, then pressed and aged in neutral French hogsheads. Negroamaro was crushed, destemmed and left overnight on skins, adding depth and rosé-like qualities.
Tasting Notes
Bursting with juicy berry flavours, ripe dark fruits and crunchy acidity. Light tannin grip makes it moreish and easy-drinking. Chill it on a hot day and watch the bottle disappear.