Delinquente
Riverland, South Australia
Greg Grigoriou grew up in South Australia’s Riverland district, surrounded by pioneering European immigrant families who built the identity of the region in the mid to late part of the 20th century. When his own label ‘Delinquente’ launched, he was keen to show his region in a light that it hadn’t been before; bright and energetic wines from varieties suited to the climate that could be grown in a sustainable manner.
Greg works closely with his growers from planting to harvest, and most of the fruit is certified Biodynamic Fast forward some years and Delinquente is a young brand success story, Greg’s thoughtful decisions to shun more conventional Riverland varieties, styles and packaging has led to a cult-like following for his label around Australia and other important global markets. Everything in the range is limited, everything in the range is delicious.
2025 ‘Tuff Nutt’ Bianco d’Alessano Pet Nat
Crafted in the spirit of freshness and fun, this pét-nat captures the vibrant, easy-going nature of Delinquente’s Riverland expression.
Winemaking
100% Bianco d’Alessano from the Proud family vineyard in Loxton North, SA.
Fermented in stainless steel with wild vineyard yeast, then bottled under crown seal to finish ferment, creating the lightly sparkling pétillant naturel style.
Tasting Notes
Fresh, lively and gently sparkling, with bright citrus and orchard fruit characters, lifted acidity and a soft, refreshing finish.
2025 ‘Weeping Juan’ Pink Pet Nat
A playful, pink pét-nat that celebrates freshness, vibrancy and easy-drinking charm.
Winemaking
Fermented in stainless steel with wild vineyard yeast and bottled under crown seal to complete fermentation in bottle.
Tasting Notes
Bright, juicy and gently fizzy, with red berry fruit, crisp acidity and a refreshing, thirst-quenching finish.
2025 ‘Amaya’ Negroamaro Pet Nat
Sourced from Sherwood Estate in Loxton North, owned by the Proud family — third-generation growers pioneering Southern Italian varieties in the Riverland.
Winemaking
Fermented in stainless steel with wild vineyard yeast, then bottled under crown seal to finish ferment in bottle, creating the pétillant naturel style.
Tasting Notes
Cherry cola! A wine that is equal parts intriguing and juicy. Negroamaro brings fennel, aniseed and liquorice allsorts, while the fruit profile is all black currants and boysenberry.
2025 ‘Jaybird’ Bianco Macerato
An approachable, skin-contact white wine designed to be both thought-provoking and delicious.
Winemaking
Each parcel was fermented separately — Fiano pressed off skins immediately, while other parcels were fermented on skins until dry (up to 14 days). All parcels underwent malolactic fermentation, settled separately, then blended just prior to bottling.
Tasting Notes
The combination of fruit-forward, acid-driven and aromatic varieties with extended skin contact creates a wine that is refreshing, interesting and delicious. Pine/lime splice on the nose, Malvasia pops through up front. Mango sorbet creaminess and tropical fruit on the palate, with gentle tannin, subtle bitterness and balanced acidity giving great length. Party at the front, business at the back.
2025 ‘Screaming Betty’ Vermentino
A vibrant, textured expression inspired by the classic styles of Sardinia and Liguria.
Winemaking
Wild fermented in stainless steel, with 6 weeks on fine lees, stirred twice weekly to build texture and complexity.
Tasting Notes
Ripe green apple and classic walnut savouriness up front, with fuzzy, acid-driven, salty mouthfeel. Bags of flavour — preserved lemon, briny and savoury, with a tropical pineapple syrup background. Made for summer BBQs — grilled fish and oregano bread please.
2025 ‘Pretty Boy’ Nero d’Avola Rosato
Classic Pretty Boy, dialed in another notch or two. Paler, drier, still with that beautiful boiled strawberries and cream character and plush mouthfeel, now with a more herbaceous, refreshing edge. Made from 100% Nero d’Avola sourced from the Bassham family organic vineyard in Barmera, South Australia.
Winemaking
Wild fermented in stainless steel. Nero d’Avola, a native Sicilian variety, is perfectly suited to the hot, dry climate of the Riverland. While often associated with bold red wines, its naturally high acidity and sour cherry profile make it ideally suited to rosé production.
Tasting Notes
Delicate floral aromatics lead into bright red fruit flavours of cranberry, red currant and strawberry, lifted by a hint of lemon zest and cream. The palate is dry, fresh and refreshing, with a plush mouthfeel and clean, crisp finish.
2025 ‘Roxanne the Razor’ Negroamaro/Nero
Bitter and dark while still bright and juicy, light red on another level. Cherry-focused fruit gives way to spice and tannin, delivering a serious, structured yet highly drinkable wine. Fruit is sourced from the Proud family vineyard in Loxton North (Negroamaro) and the Bassham family organic vineyard in Barmera (Nero d’Avola).
Winemaking
Wild fermented in stainless steel, with each variety picked and fermented separately. After 5–6 days on skins, the wines were pressed off and blended just prior to bottling.
Tasting Notes
Cherry and red plum lead the palate, supported by herbaceous notes and warming spice — clove, nutmeg and cinnamon. Medium tannin provides structure and mouthfeel. Equally suited to roast duck with crispy five spice skin or lightly chilled with a long straw.
2025 ‘Roko il Vagabondo’ Montepulciano
Brooding and dark, with violet floral brightness keeping the moody edge in check. Meaty and bloody in character, softened by brambly berries and plums. Balanced yet rustic, powerful yet lithe — still the ultimate pizza red. Made from 100% Montepulciano from the Bassham family organic vineyard in Barmera, South Australia.
Winemaking
Fruit was harvested from two different patches on the Bassham Family Organic vineyard, picked about a week apart. Each parcel was fermented separately and blended prior to bottling. The earlier pick brought tart acidity and green energy, while the later pick added palate weight and deeper fruit, creating a beautifully balanced final blend.
Tasting Notes
Smells like dark, brambly fruit and a giant tomahawk steak sizzling over charcoal… with a violet floral, meadow-fresh lift. Crazy nice to smell. On the palate, soft dark fruit and chewy, drying tannin make you yearn for red sauce — margherita pizza or pasta amatriciana.
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.