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2016 Moondarra Old School Nebbiolo

2016 Moondarra Old School Nebbiolo

$35.99 Per Bottle

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$34.99 (Buy 6 or More)

12.5%
Cellar to 2024
Screw Cap
Gippsland
2016
750ml
+
BOTTLE(S)
In Stock, ready for dispatch.More info
$35.99
12.5%
Cellar to 2024
Screw Cap
Gippsland
2016
750ml
  • THE BRIEF
  • THE FINER DETAILS
  • WHO MADE IT?
  • THE BRIEF
  • 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.

  • THE FINER DETAILS
  • Like our Pinot Noirs our Nebbiolo is macerated on skins prior to fermentation. We retain about a third as whole bunches. We ‘dance’ in the wine three or four times a day through ferment to extract colour and flavour and to mix the warmer, actively fermenting must, with the cooler, inactive, must.

    When the wine is close to dry it’s locked up, retaining some CO2 from fermentation to protect it, with skins and stems for a year, prior to being drained to old barriques for a few more months before bottling. Minimal sulphur is added just prior to bottling without filtration.

    WHAT SHOULD YOU EXPECT?


    Vibrant aromas of red cherry and dried herbs led onto a soft almost Pinot Noir-like palate. Bright red fruits flavours combine with subtle savoury nuances and soft, silky tannins; the result of post-fermentation maceration. A fascinating that will surprise and delight you.

  • WHO MADE IT?
  • Situated in the foothills of Mt Baw Baw, in the Gippsland wine region of Victoria, Moondarra comprises vineyards of grassroots viticulture and exceptional terroir, making – in their opinion – some of the best wine in the country. Moondarra sits about 450 metres above sea level, on the south side of Victoria’s Great Dividing Range. Mount Baw Baw, Mount St Gwinear and Mount Erica all provide ample protection from Victoria’s nasty summer northerly winds. They are far enough to the east to get the gentle summer and autumn easterly breezes that roll down from the New South Wales cost, allowing for ideal ripening conditions throughout autumn. Moondarra is just high enough to be up to 5 degrees cooler than the nearby LaTrobe Valley. There is occasional snow in winter, which puts the vines into proper dormancy and the continental nature of the site means cooler night-time temperatures, extending the time taken to reach ‘sugar’ ripeness but building flavour ripeness with the resultant ‘hang-time’.