We always associate Ravensworth with Canberra, but the wines coming out of Hilltops are a bit of a wake up call. How much potential does Hilltops have? Tasting the 2019 Nebbiolo, my guess is there is huge potential, but it’s isolation and land prices prevent speedier exploration. This is rich,and denser than Nebbiolo’s coming out of Victoria. Cherry, plum, dried flowers, compote raspberry/strawberry and blackberry. Real power and control, with cleansing acidity and palate presence. It’s not trying to be a carbon copy of an Italian Nebbiolo. Varietal, but very much an individual. Stands alongside the very best. Waters Wine Co
Hilltops fruit here, off 10- to 25-year-old vines on duplex soils with decomposed granite and red loamy clay. Whole berries were fermented in 1000L oak vats, and then left on skins for six months post-ferment. Maturation was in 2000L Stockinger foudre. Bottled unfiltered.