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.
"From the notable vineyard in Adelaide Hills, Bowe Lees and Loveys. Extended skin contact (across two different maceration lengths) is part of the motif, as is maturation in large format oak. If the 2015 release was ‘generous’, in my words, this is almost at the polar opposite, in a good way.
Skeletal, transparent nebbiolo of savouriness, muted nature and yet good drinkability. The perfume is reduced in volume, showing dried rose petal, dried cranberry, puffs of clove, a waft of miscellaneous pot pourri. It’s set to dry and chalky texture, imbued with that sense of concentration of dried cranberries, but with that gentle, sweet, dried fruit richness too, and, importantly, the peaky, perky acidity that comes with that fruit. It sits tight and squeaky in the palate, mouthwatering at its conclusion. It’s a wine to spend some time with, appreciate for its structure and quiet power." 92 points Winefront.com.au