Ciao Nebbiolo
Say hello to our newest arrival, Coonawarra Nebbiolo.
So, what is Nebbiolo?
Nebbiolo is a late ripening variety that hails from the northwest of Italy in Piedmont, where it is most famously known as Barolo and Barbaresco. The Barolo wines in particular are known for their ability to age, thanks to the variety’s acid retention.
Typical varietal characteristics include fruit-forward notes like cherry and rose, complemented by savoury notes of leather and baked clay. It is an aromatic variety, high in tannins, with medium-high acidity. The tannin profile is very distinct, lending lovely structure to the wines.
How is the Ottelia nebb made?
The fruit was fermented on skins in open fermenters over 10 days. During this time it was plunged by hand once a day, to ensure gentle extraction of tannins. It was basket pressed to tank, then matured in older French puncheons for 9 months.
Where is the Ottelia nebbiolo from?
The vineyards are at the northern end of Coonawarra near the Wrattonbully border, grown lovingly by the MacLeod family.
What does it taste like?
Our nebbiolo is light, bright & charismatic - aromas are reminiscent of Italian aperitivos, think bitter orange, rhubarb and woody herbs, complemented by subtle notes of dried lavender and potpourri.
The palate is a mouthful of cherry - cherry pit and sour cherry, leading into blood orange juice and orange rind mingled with sandalwood. It’s vibrant, hemmed in by the structural nebbiolo tannins - dignified with a gentle grip. Bright acidity refreshes the palate.
Try nebbiolo if you like:
Pinot noir and/or debunking conspiracy theories.
Belissimo!
