Unquestionably, one of Australia’s finest Nebbiolo’s. Pretty and perfumed with seductive red fruits of redcurrant, cherry and pomegranate with cut flowers and aniseed. Vibrant, with incredible width across the palate. Filigreed flavours and textures, the silk firming to lavender wood. Buoyant, the acidity is really pronounced, ripe and integrated. Incredible drinking now, but I would love to see this in ten years or so. Waters Wine Co.
The Nebbiolo block sits half way 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. This unique micro-climate and soil profile contribute lots of bright, fresh red fruit, aniseed, red flower perfume, and fine tannin on an acid frame.
De-stemmed, wild yeast fermented and held on skins for 20 days with frequent plunging and foot stomping. No temperature control. Pressed into tank then racked to French oak puncheon (20% new) prior to bottling without fining or filtration. 2017 is the best harvest we’ve seen in the Valley. It’s broken the trend of early/warm harvest and was wonderfully mild, long and slow. That means lots of perfume and high acidity. In our view it was the perfect season, a 10 out of 10.
Made by Luke Lambert.