- By far one of the best Nebbiolo expressions coming out of Australia
- A victory in taming such a fickle and difficult varietal
Tiny amounts made, massive amounts required
Taking the fruit from the Bowe-Lees vineyard in the Adleaide Hills , Glen and Dan have gone to every length in the winemaking, they picked under a ton from 10-15yr old vines, de-stemmed and crushed all the fruit before leaving it to ferment wild and rest on its skins in the fermenter for 95 days. Then into old French oak barrels for a rest. They decided to pass the 2016 juice back over the freshly pressed skins of 2017 vintage Nebbiolo, then sent it back to barrel for some extended ageing. After 18 months in barrel in total it was bottled unfined and unfiltered. Don't expect a dark, extracted, fruit overloaded weigh in, this is a riot of musky cherry, rose petal, fennel and spice. It's medium bodied and aromatic but there's plenty of tannic grip, though it's of the understated, finely tuned style, with some bracing acidity suggesting a long life ahead.