Case Price: $239.94 (6 x 750ml)
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|Our Price: $39.99 / bottle (RRP: $42.00 )||Case: 6 x 750ml|
Australian Neb, made by an industry legend, using the classic Italian long maceration method. Like a Pinot, this wine is decadent, perfumed and pretty, but with layers of tannins and supple acidity.
Many have tried, and yet few have succeeded.
Planting Nebbiolo in Australia is a challenge, and sometimes the wines just fall short of having the same charisma and charm of their true-bred Italian cousins. With this take on an old-school Barolo, using an incredibly long maceration period (a whole year), Neil Prentice has crafted one of the most finely chiseled and beautiful examples of this grape variety in the country. It is pinotesque - lean, lithe, perfumed and with those succulent, dense tannins, this wine is a polite reminder that sometimes, just sometimes, its best to pay heed to tradition.
Sourced from a single dry grown vineyard in Gippsland, the wine had such an impact on us when we tasted it, that not a single person could spit it out. This Old School Neb is nothing short of delicious.
If you have been bitten by the Barolo and Barbaresco bug, then make this creative Australian producer one to keep a watch for.
Harvest is typically late in the season, from early to mid-May. The must is then taken out of the cool room and plunged by foot three times a day, right through primary fermentation.
At ‘dryness’ we transfer to a variable capacity tank with all skins and lees in the hope of leaving it like this until the following vintage. This ‘old school’ post-fermentation maceration softens the massive tannin of nebbiolo by polymerisation of the short-chain molecules into longer-chain, producing softer tannins.
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