Region: Rapaura, Wairua Plains, Marlborough, New Zealand.
Winemaking: The fruit was carefully hand-picked, sorted, destemmed, and then fermented in small, open top oak puncheons with indigenous yeast. Daily pigéage by hand was done which after 3 weeks on skins the wine was gently pressed, settled, and aged in seasoned oak. A natural spring malolactic fermentation occurred and after 14 months of élevage, the wine was racked and bottled unfiltered.
Tasting Notes: A lovely floral nose with a hint of blackberries and herbaceous notes. Complimented by bright dark cherry and dried rose petals on the palate, with prominent chalky tannins.
Technical: Alcohol - 13.5%. pH - 3.54g/l. TA - 6.0g/l. RS - Dry. Contains sulphites and egg whites. BioGro certified organic.
Winemakers: Allan McWilliams & Jordan Hogg.
"Extremely rare in New Zealand, Nebbiolo is the foundation of such classic Piedmontese reds as Barolo and Barbaresco. Full-coloured, fragrant and supple, with rich plum and spice flavours, seasoned with nutty oak, this energetic, very graceful red is already delicious, but should also flourish with cellaring." - Michael Cooper, 5/5 stars