Nebbiolo

  • Adelina
  • Clare Valley, Australia

Method & Production


Coming from 20 year old vines on the Bowe-Lees vineyard, the site has an elevation of around 390m. The fruit is hand picked, destemmed and fermented with indegenous yeasts. Maceration times vary and the wine can spend up to 60 days on skins. Post-pressing, the wine is racked to barrel for 24 months for malo (indigenous bacteria) and maturation.

Tasting notes

This nebbiolo displays nebbiolos classic qualities on the nose with real refinement. There are mineral notee with prune fruit, orange peel and a light spiciness. The palate is taught and focussed with underlying sweet fruit and complex earth and spicy tones. Fresh mineral acidity with very fine tannins and persistent length.