Nebbiolo from both the Kersbook Vineyard and Talc Hill Vineyard in the Adelaide Hills.
The grapes were destemmed and left to soak for 12 hours to extract colour and tannin. 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 and complexity.
The 2025 release sees the melding of the mid-palate weight of the Kersbrook Vineyard, and the structure and acidity from the cooler, higher Talc Hill Vineyard. The wine has been given time and space to build savouriness and depth, whilst carrying the hallmark tannin and firm acid of the variety.
Artwork by Luca Monti
Nebbiolo from both the Kersbook Vineyard and Talc Hill Vineyard in the Adelaide Hills.
The grapes were destemmed and left to soak for 12 hours to extract colour and tannin. 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 and complexity.
The 2025 release sees the melding of the mid-palate weight of the Kersbrook Vineyard, and the structure and acidity from the cooler, higher Talc Hill Vineyard. The wine has been given time and space to build savouriness and depth, whilst carrying the hallmark tannin and firm acid of the variety.
Artwork by Luca Monti
