Nebbiolo is an Italian variety associated with the Piedmont region. Responsible for the wines of Barolo, Barbaresco and Roero, this variety traditionally makes lightly coloured, tannic wines with characters of rose and tar.

Situated in NSW, the Grove Estate vineyard is 500m above sea level and known as one of the best Nebbiolo vineyards in NSW displaying typical Nebbiolo characters.

Harvest begins March to April once the fruit has reached ripeness. Our aim is to create a tight structured Nebbiolo displaying solid tannins but without the extreme tannic edge displayed in some typical Italian versions.

After harvest the grapes are de-stemmed and loaded as whole berries into the tanks. Fermentation takes place at a temperature of 28-30 degrees Celsius. The slightly warmer ferment allows the rich tannins to be extracted from the berries and helps the savoury tar-like flavours.

Once fermentation has been completed, we use an old Bordeaux winemaking technique called post-ferment maceration. This means we leave the wine with the skins and seeds for an extended period of time. Typically, this is between eight to 12 months on skins before a further 12 months in oak. This extended period with the skins helps round out the big chunky tannins of this variety. We also find that this time on skins really enhances the complex licorice and tar-like characters we like to see in Nebbiolo wines.

Deep rich and dark, aromas of licorice and black earth are lifted by a vibrant red rose character giving the aroma of this rich wine a lively lift. The deep earthy tannins follow on the palate and open up to a delicate rose finish.

The extended period on skins creates wines of fantastic ageing potential. Although this wine is drinking well now, we believe cellaring five years or more will truly reward those with patience.

We recommend matching our creators Nebbiolo with the earthy, rich flavours of truffles or strong meats like salami.