Description / Reviews
// Nebbiolo from the Kersbrook Vineyard, Adelaide Hills. An east facing block planted with a low yielding clone that produces great concentration and extract.
"The grapes were destemmed and left to soak for 18 hours to extract colour. They were then pressed and the cloudy juice racked to old French oak barriques for wild fermentation. The wine then underwent spontaneous malolactic fermentation, before being left on lees in barrel for 12 months and tank for a further 3 months in order to allow the wine to build texture." - Praeter, Winemaker
"100% Nebbiolo from the east-facing Kersbook vineyard. It boasts a magnificent watermelon hue, the intensity not by chance. The grapes underwent an 18-hour soak to yield this level of extraction. It smells of Royal Gala apples and grilled yellow peaches. Some fleshy apricot, rose and dried herbs, thyme and bay. Magnificent texture here, the result of a providential decision made by winemaker Matt Large to leave the juice on lees in barrel for 12 months. It grips and steers, lending a spine of spice through the breadth of its billowy fruit. Serious rosato – outside the scope of assumption." - 93 points, Katrina Butler, Halliday Wine Companion
"Personality plus here. This wine feels wild, warm and controlled at once. Red berried flavour, wood spice, smoked meat notes, yeast and decayed roses. There’s no shortage of fruit but it tastes essentially of the earth. Tannin, well managed, grape skin-like, adds a gravity. Serious stuff, in a good way. This rosé creates its own world." - 93 points, Campbell Mattinson, The Wine Front
