The best Australian Nebbiolo we’ve tasted! Denton’s 2016 is bursting with bright, fresh red fruit, aniseed and red flower perfume. Fine tannin on an acid frame complete this exquisite picture.
Destemmed, wild yeast fermented and held on skins for 21 days with frequent plunging and foot stomping. No temperature control. Pressed to 500 litre French oak puncheons (20% new) and left unsulfured for 18 months prior to bottling without fining or filtration.
A very good growing season, 2016 was warmer and drier than average with an early harvest, low disease pressure and riper/fresher/fuller wines. The last 4 weeks of autumn weather were mild, with soft sunlight and a slow finish to the growing season ensuring good freshness, acidity and tannin levels. The Nebbiolo block sits halfway up the North Western slope, catching all available sunshine hours. The granitic sand over granite boulders and long, slow growing season provide a very special and unique terroir.