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2015 Domenica Beechworth Nebbiolo

2015 Domenica Beechworth Nebbiolo

'What a wonderful expression of Nebbiolo. I’ve had nothing to do with this wine, and yet I feel curiously proud that we’re making something this good in Australia.'

95 Points - Gary Walsh

$45.00 Per Bottle

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$42.99 (Buy 6 or More)

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$45.00
DESCRIPTION
  • Domenica Wines is the reincarnation of the previous Ergo Sum joint venture between Rick Kinzbrunner, Michel Chapoutier and Peter Graham. Domenica was established in 2012 when Peter Graham purchased the shares of Kinzbrunner and Chapoutier, and he is now the sole owner and winemaker of the business. He has had 15 years winemaking in Beechworth, and in particular worked both growing and making the wines from the (now) Domenica vineyard since it first produced fruit. Shiraz, roussanne and marsanne are considered by Peter Graham to have a natural affinity with the warm, dry summers, granitic soils, slopes and altitude provided by Beechworth.

    Last year, Domenica were flying high, with their absolute barnstorming 2013 Nebbiolo practically selling out in less than 24 hours and the severely limited 2014 vintage doing much the same. All it took was a little word of mouth, a great Wine Front review, and the knowledge that winemaker Peter Graham (who cut his teeth at Giaconda) was starting to reach his strides with the tiny Nebbiolo planting he had on site.

    Well, here it is again, the 2015 vintage has landed, and the commotion surrounding this wine continues, with Australia's leading authority on all things Nebbiolo, Gary Walsh from The Wine Front, giving this vintage some massive props and a huge 95 points.

  • WINEMAKER'S NOTES

    The single acre of nebbiolo is grown in a cool, protected southerly pocket on the corner of shale at the southern end off the property. This soil holds more water than the granite, allowing the typically large canopy to maintain its integrity throughout the summer, usually without supplementary irrigation. Tiny yields of three or four bunches per vine develop the intensity of fruit required to make nebbiolo with beautiful structure, and a deep complex core of ripe fruit.

    The fruit is crushed and destemmed, and fermented in concrete, for between three and six weeks, dependant on the wine and the season. Maturation is in a traditional wooden botti of 1600 litres capacity. A long maturation between two and three years is required to allow the tannin to soften, and the intense, bright fruit to deepen, and allow some of the secondary,more subtle aromas and flavours to shine through.

    TASTING NOTES

    Deep rich red (great colour for Neb). On the nose spicy plum and dried meat aromas with a lick of garrigues. On the palate lovely rich intense confuit cherry fruit with abundant ripe round tannins and lovely balancing acidity. A classic in the making ! One for the cellar !!!

  • REVIEWS

    'A first crack at a Nebbiolo from this producer for me. Hopefully, I come to it well prepared. And after tasting it, just now, I can say “Here’s a winemaker who understands Nebbiolo”.

    Dark cherry, dried roses and a subtle mint/gum leaf fragrance, brown spices and earth. Full-bodied, yet has finesse, a controlled power, with sheets of rusty tannin and black tea pucker, savoury and full of fruit, an ironstone feel, dry and very long, all that spice and sweet tannin running long on the finish. What a wonderful expression of Nebbiolo. I’ve had nothing to do with this wine, and yet I feel curiously proud that we’re making something this good in Australia. It took me about a minute to form an opinion on it; it’s just so convincing.'

    95 Points - Gary Walsh