2016 Brash Higgins NDV Nero d'Avola 1.5L
McLaren Vale, SA
Australia's benchmark Nero d'Avola from Brad Hickey.
$90.00
Out of Stock
About The Wine
The NDV is considered by many to be the premier Nero d'Avola in Australia. With a string of sensational releases under his belt, Brad Hickey has elevated this humble Sicilian variety to a new level in Australia over the years since his first release.
Hickey makes his Nero in an authentic, Sicilian style - full of spice, tannin and energy. It's naturally fermented with wild yeasts in a bees-wax lined clay amphora. The constant search for freshness, drive and detail in this oft-times simple and smashable variety is what sets the Brash Higgins NDV apart.
It's a unique and slightly wild-eyed wine, but one that has become something of a benchmark for the variety.
Absolutely worth trying if you are being enchanted by the rise of Italian varieties on Australian shores!
About Brash Higgins
Brash Higgins is the label of winemaking American-turned-honorary-Aussie, Brad Hickey.
In his former life, Hickey was one of America's top sommeliers, working for many years crafting some of New York's finest wine lists. He came to Australia and fell in love with McLaren Vale and local vigneron Nicole Thorpe, with whom he now produces highly characterful, minimalist wines from their much loved Omensetter vineyard.
Hickey's wines are extremely expressive. They fall in two camps - the wines sourced from Omensetter vineyard and those sourced from friends around the Vale and the warm, dry Riverlands.
If you want 'classic' McLaren Vale, or if you want the true avant-garde, it's all available in the Brash Higgins range.
McLaren Vale, SA
From The Producer
Grafted to our Omensetter Vineyard in 2009, this sixth vintage of the drought tolerant Sicilian varietal Nero d’Avola was picked at 13 Baume in 2016 to maintain vibrancy. The transparency of the Nero d’Avola grape was preserved by using gentle, ancient techniques and naturally occurring wild yeasts.
Same as the first five vintages, the grapes were destemmed then fermented and aged on skins for six months in locally made 200L bees-wax lined clay amphoras. We also used some whole bunch in the ferments, about 20%, to see how they’d effect the wine. A bit more tightly wound this year, and a cool savoury note, as always with great promise for decades to come.
Organic Certified Soil: Red clay over limestone (Ngaltinga Formation)
Fermenter type: open amphora, wild yeast Cap management: hand plunged two times daily Days on skins: 180
Time in amphora: Six months
Blend : Nero d'Avola (100%)
ABV : 13.50%
Closure : Cork
Drink Until : 2030
Bottle Size : 1.5L
Brash Higgins HQ
Critic Reviews
"Sweet cherry pie, sweet spice, touch of pretty leafiness, rose petal and pot pourri, really pretty perfume. Hello! It’s a lighter and brighter rendition of this wine, crisp edged, brisk and frisky, lifted on pepper and faint herbal character, cherry and berry fruitiness, but cinched and tight and refreshing. Really good, understated and vibrant wine here." - Mike Bennie (The Wine Front)
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