WineFront, October 2013 (Gary Walsh) - 92 points
"...Nick Spencer tells me -
“15 year old vines , old wood, 500 litre puncheons, 40 days on skins.”
Which, assuming I had any talents besides making up funny names for people and being a smart arse, is exactly how I’d make Nebbiolo in this country.Juicy cherries, aniseed, a bit of leather, some floral perfume – smells like Neb – but so youthful and perky! Medium bodied, buoyant and coloured red and purple, with fine grained tannin, a slightly slippery feel and convincing length. Nice package. It needs some time to settle and build complexity, but what an impressive debut."
The fruit for this wine is sourced from a single vineyard in Gundagai, on the banks of the famous Murrimbidgee River. It is a unique, hungry site with rich quartz speckled through alluvial soil, and a strong continental climate. Considered one of the best vintages ever. Perfect ripening conditions, often...
TASTING NOTES Lifted spice, red fruits, plums, briar, long velvety palate that perfectly expresses Pinot Noir. WINEMAKERS NOTES 30% whole bunches included in ferment, 2 tonne small ferments from various blocks in two vineyards. Natural fermentation, long and bright palate.
Hand picked from a small vineyard in the cool climate of the Hilltops region, grown on sandy red soils. A small component of whole bunches were left during fermentation.The wine spent 27 days on skins post ferment and then transfered directly to old 500 litre puncheons for 12 months maturation....