A young, vibrant and fresh wine with an amazing perfume of fresh berries overlaid by notes of rose petals and herbs. Mid-weight with refined tannins and zesty acids.
Nebbiolo (37%), Pinot Nero (33%), Sangiovese (24%) and Barbera (6%). A highly intriguing and unusual blend of Italian grapes, focusing on Nebbiolo, a variety behind the top-quality red wines of Northwestern Italy. Nebbiolo wines are distinguished by their strong tannins, high acidity and distinctive scent, often described as ‘tar and roses’. Sensitivity to terroir is one of Nebbiolo’s trump cards, but also its downfall. It is famously picky about where it grows, requiring good drainage and a long, bright growing season.
Adelaide Hills is a wine growing area in the Mount Lofty Ranges region of South Australia. It is one of the largest wine regions in the state, reaching the Fleurieu Peninsula and McLaren Vale in the south, and the Barossa and Eden Valleys in the north. Key to the region’s grape growing is the altitude of its vineyards, which range from 400 to 650 masl. This gives the region, in an Australian context, a cool climate. Throughout the Adelaide Hills, the ripening season has historically been dry. This, along with cooler temperatures, allows the grapes to mature at a slow pace, resulting in concentrated wines.
Sourced entirely from Longview’s single vineyard at Macclesfield. All fruit is cane pruned, shoot thinned early and bunch thinned up to three times during the growing season to control yields.
Nebbiolo and Barbera were cold soaked on skins for 5 days and pressed into stainless steel. All grapes were cold-fermented separately, left on lees and allowed to go through natural malolactic fermentation, which is key to softening the acidity in some varieties. The aim of this winemaking process is to harness aromatics whilst still extracting tannin.