The hand picked fruit for our Nebbiolo was sourced from the Kuitpo region of the Adelaide Hills. The fruit was 20% whole bunch fermented with the balance crushed and destemmed. A natural yeast fermentation proceeded over a period of two weeks with a further three weeks cuvaison time. After basket pressing the wine was settled and transferred to second and third use French oak puncheons and hogsheads. Oak maturation was over the course of 16 months with a single post MLF racking. The wine was Estate Bottled in November of 2021 unfined and unfiltered. Aside from SO₂ no additives were used.

Tasting Notes

Mid garnet in colour with a hint of tangerine to the hue. The nose provides ripe Morello cherry and subtle strawberry fruits accompanied by savoury notes and a dash of pot pourri. A medium-bodied palate offers delicate forest fruits intermingled with subtle spice accents and a hint of oak. Long and persistent on the finish with firm but velvety tannins, best from 2023 to 2035.

 

Technical Information

Alcohol – 14.0% by volume

Residual sugar – <1.0 g/L

Total Acidity – 7.14 g/L

Volatile Acidity – 0.70 g/L

pH – 3.45  

Sulphur Dioxide – 82 mg/L Total; 32 mg/L Free

Reviews

Score 92 James Suckling

Aromas of bright red berries, hibiscus and thyme. Medium-bodied with tight tannins. Bright and fresh with herbal complexity and a chocolate finish. Persistent. Drink now. Screw cap.

Score 91 Robert Parker's Wine Advocate

The 2020 The Nebbiolo has attractive fruit ripeness and tannic shape in the mouth, and it drinks like a juicy Langhe Neb. Drink it soon to soak up the chinotto, Campari, rose petals and star anise.

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