Adelina are a small vineyard and winery in the Springfarm sub-region of Clare, set amongst one of the most historically relevant winery and vineyards in Australia. They have small plantings of well established Shiraz, Grenache and Pedro Ximenez, also recently established Shiraz and Mataro.
Fruit was handpicked and destemmed; maceration times varied, from 40-odd days up to 82 days on skins. Post pressing, the wine was racked to large format French oak for 14 months for (indigenous) malo and maturation.
Spicy red fruits, with a fennel savouriness. Fine, firm palate with chalky, pliant tannins and beautifully balanced acidity. A lighter expression of Nebbiolo with a delicious, lengthy finish.
CAMPBELL MATTINSON - THE WINE FRONT
Fermented and matured in neutral oak. Not a foot wrong. Pale crimson in colour, with a slight copper tinge. From there it takes fruit sweetness and spicy-savouriness in its stride; it tosses both sides of the coin at you as if it’s no trouble at all. Redcurrant, florals, dry spice, green herbs and dry licorice. A gentle run of tannin; more ‘mouthfeel’ than anything too grippy. Frisky throughout, as rose should be. Excellent.
MIKE BENNIE - THE WINE FRONT
Skeletal, transparent nebbiolo of savouriness, muted nature and yet good drinkability. The perfume is reduced in volume, showing dried rose petal, dried cranberry, puffs of clove, a waft of miscellaneous pot pourri. It’s set to dry and chalky texture, imbued with that sense of concentration of dried cranberries, but with that gentle, sweet, dried fruit richness too, and, importantly, the peaky, perky acidity that comes with that fruit. It sits tight and squeaky in the palate, mouthwatering at its conclusion. It’s a wine to spend some time with, appreciate for its structure and quiet power.
A light and leafy nebbiolo that has hints of rose perfume and red berries. Elegant, crisp palate. Drink now.