They do a good job of Arneis at Adelina, and most often it’s way less greasy, and tighter than many of its Italian comrades. A little bit floral, raw almond, bitter lemon and the like, with a chalky texture, good energy, lightness of frame, and a crunchy textured finish of fine length. It’s a yes from me. 93 points – Gary Walsh, The Winefront
Adelina’s Eternal Return Arneis is drawn from a few measly rows, rooted in the Bowe Lees vineyard in the Adelaide Hills, 390 metres above sea level. If you like your Arneis in the crisp, delicate, almondy apéritif guise, look away now: Arneis means “little rascal” in the Piedmontese dialect and this textural savoury rendition of site and grape lives up to that name. Here the fruit was handpicked, destemmed, crushed then pressed into stainless steel (90%) and neutral barrique (10%) for indigenous fermentation. Once dry, the wine was stabilised and bottled.