Italianate scents of orange rind and Amaro combine with blackberry, blueberry and leather. The palate is vivid and sinewy, subtly perfumed with blue-black fruits tempered by stacked, ripe tannins and juicy freshness permeating through to the finish. Pete Schell’s Aglianico is drawn from vines rooted in the quartz shot clay and granite of Caj Amadio’s vineyard near Kersbrook in the northern Adelaide Hills, (300 metres above sea level). Aglianico is a late ripening variety–more so at this kind of altitude – and these are Spinifex’s last vines to be harvested. Fully destemmed and naturally fermented, the juice spends around two weeks on its skins and is matured in large and small format wood (and a portion of stainless steel). To capture the variety’s perfume and bright fruit, it’s bottled after ten months without filtration and with minimal sulphur.