94/100 – Jamie Goode, Wine Anorak
“This spends 30 months in puncheons after 20 days on skins. Lovely brightness with a bit of tannic grip and high acidity, with focused cherry and berry fruits and lovely structure. Really pure and fine with real grip. Very focused and pure.” – Jamie Goode
Tasting Note: Tasting Nebbiolo is quite an arresting experience because the floral and light red fruit aromas suggest a wine much lighter than it is. Tasting blind it is easy mistaken for a great Grand Cru Burgundy with its firm grip from the pronounced acidity but ethereal structure. The silky, soft texture almost feels like a spirit of a wine gliding over your palate. A truly regal wine – pure, elegant and perfectly balanced that will last forever if you have the heart to keep it aside.
Winemaking: From the warm, sandy, gravely soils mixed with fine particles of silt and clay grows a wine that stands up to the great Barbaresco or Barolo. The 2013 is another vintage with no cost spared to produce this stately wine from handpicked grapes at a miniscule yield of 500g per vines. After a long cold soak to extract the beneficial compounds from skin and seeds I let the grapes go through a natural fermentation for a few weeks. An additional maceration period after fermentation extracted the now soft and sweet tannins helping to prepare the young wine for a long and healthy live. After gentle pressing the Nebbiolo matured for 30 month in a new French oak puncheon (500 litre). With more than two years of additional bottle ageing at perfect temperature in our barrel hall this equals to a ‘Riserva’ quality (total of 5 years of ageing). No fining. No filtration. Purely natural.
Certification: Organic, Biodynamic
Region: Marlborough, New Zealand
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