Description / Reviews
"There really aren’t many places outside Piedmont where Nebbiolo has translocated well. This vineyard is one of those places and I am confident in stating that it may well be the ideal red grape variety for the region." - SC Pannell, Winemaker
"Five clones: 230, 111, F12V7, F12V13 and Mudgee, planted on a west-facing slope comprising grey loam over red clay and granite bands, in 1999. Hand-harvested and very gently destemmed. Left to soak in open-top fermenters for 48 hours before kick-starting fermentation. Left on skins for 27 days with daily pumpovers. Gently pressed and settled in tank for 21 days then sent to an old French oak vat, two old French oak puncheons and one old Hungarian puncheon for malolactic fermentation and four months maturation. A further seven months of maturation in various puncheons and the final seven months maturation in vat. Bottled without fining, filtration or additions." - Cellarhand, Distributor
"Medium-deep, bright and youthful red-purple hue; sweetly ripe raspberry, blackberry, black cherry and dried herb aromas showing excellent ripeness. A subtle patina of terracotta. The wine is full-bodied and firm with generous tannins that are persuasive yet ripe and supple, all combining in a palate of impressive length and succulence. A powerful and rewarding nebbiolo that drinks well young and will surely thrive with a bit more ageing." - 95 Points, Huon Hooke, The Real Review
"It does both speeds of lightweight and serious with fine tannin profile. Lots of perfume, too, and a dark cherry, brambly herbal focus for descriptors. In all that, it nails the brief of proper nebbiolo, with succulence to texture, great volume of perfume, restraint in fruit character and yet finesse. Elegance personified. And beautiful drinking." - 95 Points, Mike Bennie, Halliday Wine Companion
