Nebbiolo can be difficult in Australia. Come to think of it, after recently tasting a dozen or so Barolos, it’s pretty hard in Italy too. Medium bodied, with a combination of red fruits, roses, tar and spice. Rich and plush, never too fruity or jammy. Fantastic tannins, definitely Nebbiolo! The 2016 Adelina Nebbiolo is one of the best examples of this variety found in Australia.
Adelina has been working with an exciting parcel of Nebbiolo fruit from the Bowe Lees vineyard at Woodside since 2012. The Bowe Lees-Loveys’ vineyard lies 390 metres above sea level and was planted between 1998 and 2002.
The fruit for the 2016 Adelina Nebbiolo was handpicked and destemmed. Maceration times varied, from 40-odd days up to 82 days on skins. After pressing, the wine was racked to large format French oak for 14 months for malolactic fermentation and maturation.
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