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Nebbiolo seems to have found a happy home amongst the cooler parts of the Hilltops region. Many fine examples rearing their heads from this part of NSW. Nebbiolo is at its best when treated gently, something that Nick Spencer does inherently when making all of his wines. This was hand picked, fermented with a small amount of the fruit as whole bunches and left to soak on skins for 27 days before being transferred to an old puncheon. This gentle approach has allowed the characteristic Nebbiolo tannins to integrate beautifully into the wine making it both approachable now and a great prospect for the cellar.
What it Tastes Like
"It’s rosy and packed with sweet cherries and a smattering of dried herb and spices. Medium bodied, smooth and silky with nicely packed thick tannin, even acidity, a subtle mineral/earthy feel and a good long finish laced with potpourri perfume and spice. Great fun to drink now, but given a year or two, should become better again." - Gary Walsh (The Wine Front)
91 points. "It’s from the Hilltops, rather than Gundagai, and comes in a Bordeaux shaped bottle rather than the one pictured, but you get the idea. It’s rosy and packed with sweet cherries and a smattering of dried herb and spices. Medium bodied, smooth and silky with nicely packed thick tannin, even acidity, a subtle mineral/earthy feel and a good long finish laced with potpourri perfume and spice. Great fun to drink now, but given a year or two, should become better again." - Reviewer (Publication)
Hand picked from a small vineyard in the cool climate of the Hilltops region, grown on sandy red soils. A small component of whole bunches were left during fermentation. The wine spent 27 days on skins post ferment and then transfered directly to old 500 litre puncheons for 12 months maturation. Spicy and floral aromas of white pepper and rose petal, this wine is vibrant and juicy with typical powdery nebbiolo tannins.
Closure: Screw Cap
Bottle Size: 750ml
About the Producer
If you are looking at the ‘new guard’ of the Canberra wine scene, Eden Road is a name you need to know.
Winemaker Nick Spencer is right at the forefront of Canberra’s next generation of winemaking rockstars. Since he famously won the Jimmy Watson Trophy in 2009 with his first release of the Long Road Shiraz, the wines from Nick and his team have been highly sort after. And rightfully so, they are outstanding. These are premium quality wines from special sites across the cooler parts of NSW. Eden Road is one of the country’s most dynamic modern wine operations and definitely one to keep an eye on.
This is one to watch. The Hilltops in NSW has some huge potential. The high altitude vineyards in this region are producing some of the most epic cool climate Syrah/Shiraz and Cabernet on the market at the moment. With a relatively low profile (for now), the value to be had in this area is second to none. But get in quick, the word is getting out and it wont be that way for long. Love yourself the more refined side of Shiraz? The Hilltops is a place you really need to check out.
Nebbiolo is one of the world’s truly great wine grapes. Most famously produced in the Italian regions of Barolo and Barbaresco, this king-pin of varieties is making a surge on Australian soil. A notoriously late ripening variety, Australian producers are constantly refining the way they grow this grape. Nebbiolo wines are light to medium bodied with incredible internal power and structure. These wines can live for decades when grown on the right sites. The classic descriptors of ‘tar & roses’ are often applied to this variety but the scope for complexity and nuance in the best versions is virtually limitless. The life of a great Nebbiolo as it matures through the years is one of the great wonders in all of wine.
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