Like most who visit Piemonte, Col and Jennie have fallen (lock, stock and botti) in love with this region and its Nebbiolo wines in particular. For the pair's sophomore Nebbiolo they are now working with an exciting parcel of Neb fruit from the Bowe Lees vineyard at Woodside (the inaugural 2011 release was drawn from the agreeably named Talc Hill vineyard, located at Gumeracha). This vineyard, also home to a few rows of 'white Nebbiolo' (Arnies), lies 390mt above sea level and was planted between 1998 and 2002. Col fills in the winemaking specs, thus: fruit was hand picked, destemmed and fermented with indigenous yeast. Maceration times varied from 21 to 35 days on skins. Post pressing, the wine was racked to barrel for 16 months for malo (indigenous bacteria) and maturation.
"There's a lot of attention to detail and thought behind the Adelina wines. More so, a lot of seriously great wine is drunk as benchmarking, something not every winemaker does, but likely should do more of. The fruit comes from Bowe Lees vineyard (Adelaide Hills) and spends a serious 71 days on skins before maturation in used, larger format oak barrels.
There's a sense of extra generosity and ripeness in this release. Beautiful perfume, draws you into the glass, one to sniff on long and with pleasure. Rose hip tea, raspberry, pot pourri, sandalwood. More roses than tar. It's a succulent wine, mouthwatering in acidity, floods the palate with sweet-ripe berry fruit flavours, exits with a lingering build of bergamot tea-like tannin. Just over medium weight. Luxurious nebbiolo. Delicious." 95 points, Gary Walsh, winefront.com.au