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Aussie Nebbiolo has come a long way in the past few years. Getting better all the time. The landscape of styles and expressions of this grape from our country is broadening. Onwards and upwards!
After Adam Louder’s first attempt at this notoriously difficult grape, he admits he was a little at sea but as Mike Bennie so eloquently put it, “It’s a lighter shade of Nebbiolo that’s emerged.”.
Louder says, _ “I had no idea what I was doing when I came at this. After three days in an open fermenter the skins looked like shit, so I stopped plunging and let it do its own thing.”_
Currently, top value sub-$30 Nebbiolo is hard to come by but we have a beauty here. Built for the Neb novice and the aficionado alike, this is the friendly side of Neb that you don’t often see.
What It Tastes Like
“Good scents of almonds and walnut husks, red fruits, briar. Light, fresh, engaging perfume. It’s light and juicy to taste, savoury as all get out, touched up with cranberry like acidity and amaro sour-sweetness. Shows the variety very well, albeit in a lighter framework, and feels ultra refreshing to drink. Very fine, long, sandy tannins drag flavours long. Great expression.” - Mike Bennie (The Wine Front)
92 points. “This comes from Mount Cole vineyard. About six kilometres north of Mount Langi. There’s one acre of nebbiolo planted here, planted 1999/2000. “It’s a prick of a spot; doesn’t get much sunlight. Howling winds come through. It’s really hard to get ripe. But I love working in this block. Makes it pretty unique”, says winemaker Adam Louder. Interestingly, and another one to chalk up for a very good vineyard tasting, from 2015 this wine will be from Malakoff Vineyard in the Pyrenees. “I had no idea what I was doing when I came at this. After three days in an open fermenter the skins looked like shit, so I stopped plunging and let it do its own thing. Gassed it and shrunk wrap it; let it go”. It’s a lighter shade of nebbiolo that’s emerged.
Good scents of almonds and walnut husks, red fruits, briar. Light, fresh, engaging perfume. It’s light and juicy to taste, savoury as all get out, touched up with cranberry like acidity and amaro sour-sweetness. Shows the variety very well, albeit in a lighter framework, and feels ultra refreshing to drink. Very fine, long, sandy tannins drag flavours long. Great expression.”
- Mike Bennie (The Wine Front)
Crafted with 100% Grampians Nebbiolo from the Mt. Cole vineyard. Hand picked by locals, crushed and ignored for three weeks and matured for 18months with old oak.
Black cherries and asphalt.
Closure: Screw Cap
Bottle Size: 750ml
Alcohol: Drink Until:
About the Producer
Adam Louder’s career has been a long and prestigious one even though he is only in his mid-30s. With more than 30 vintages under his belt, he has worked with some true masters during his time at the press. From the early days under Trevor Mast at Mount Langhi Ghiran to Araujo Estate owned by Chateau Latour in the Napa Valley, to Chateau Carsin in Bordeaux and Pierro and Xanadu in Margaret River, the man has worked in world-class wineries his entire career. Now, his own label SubRosa is breaking through with a characterful range of interesting wines from Victoria. It’s an exciting project which should have a close eye kept on it.
Australian Chardonnay is a seductive variety that comes in all shapes and sizes. From the toasty and voluptuous to the lean, flinty and minerally, there is a Chardonnay out there to suit everyone. Australia’s developing prowess with this variety has been marked by the international community with wine writers such as Jancis Robinson marvelling at the outstanding value to be had right across the country. The prestige brands of Margaret River offer wines of deep flavour and power, often crafting fuller-figured Chardonnay of outstanding quality. The cooler-climate wines from the Yarra Valley, Tasmania and the like are more focused and linear, building complexity around a backbone of pristine acidity. Whatever your preference, there is an Australian Chardonnay to enchant all comers.
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