Preserved Fruit, Red Fruit, Pepper / Spice, and Herbaceous, Sweet Spice and Toasted
BODY: Medium
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: High
ALCOHOL (%): Pronounced (12-14%)
Origin: Western Australia (Margaret River, Swan Valley & More), Australia
Grape Varietals:
Nebbiolo
Winemaking:
Malolactic Fermentation
Maturation: 13-18 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Beef stew, meaty beef pasta
ASIAN FOOD PAIRING
Grape Varietal & Region: 100% Nebbiolo from Western Australia.
Taste Profile: Black cherry and plum like varietal fruit with good level of tannins and balancing acidity. Nebbiolo is a savoury, plummy and tannic bolder Italian grape, grown at Vineyard 28. Spices and light raspberry cherry characters, with a dry finish.
Winemaking Process: The fruit was destemmed, cooled to approx 14 degrees C and placed into closed fermentation for two days. The juice was warmed to 16 degrees C and yeast was added. The juice/wine was then controlled to a maximum of 29 Degrees C during ferment. Wine was not plunged for the first 36 hours. Then gentle plunging was done twice daily for 20 minutes. Prior to completion of the ferment, Malolactic ferment was begun. When the wine had fermented to dryness, skin contact was maintained for a further 14 days. Tanks were closed off from the atmosphere. The wine was plunged once every 2 days during this period. Wine was pressed of skins and transferred to a stainless steel tank and allowed to settle for 36 hours before transfer to oak barrel. The wine was aged in 3-5 year old French oak barriques for 18 months.
