The creators Nebbiolo

Grape: Nebbiolo is an Italian variety associated with the Piedmont region to the North. Responsible for the DOCG wines of Barolo, Barbaresco and Roero this variety traditionally makes lightly coloured, tannic wines with characters of Rose and tar.

 

Vineyards: Situated in the Hill Tops region of NSW, the Grove Estate vineyard is over 500m above sea level and known as one of the best Nebbiolo vineyards in NSW displaying typical Nebbiolo characters.

 

Climate: The high altitude, coupled with the dry summer and autumn, provides excellent ripening conditions. This and the rich red soils enables the production of wines with great intensity of flavour and finesse.

 

Harvest: Harvest begins March to April once the fruit has reached its desired ripeness. Our aim is to create a tight structured Nebbiolo displaying solid tannins but without the extreme tannic edge displayed in some typical Italian versions of this wine.

 

Fermentation:  After harvest the grapes are destemmed and loaded as whole berries into the tanks. Fermentation takes place at a temperature of 28 - 30 Degrees celsius. The slightly warmer ferment allows the rich tannins to be extracted from the berries and helps develop the savoury tar like flavours in the wine.

 

Ageing: Once fermentation has been completed we use an old Bordeaux winemaking technique called post ferment macceration. This means we leave the wine with the skins and seeds for an extended period of time. Typically this is between 8 and 12 months on skins before a further 12 months in oak. This extended period with the skins helps round out the big chunky tannins of this variety. We also find that this time on skins really enhances the complex liccorice and tar like characters we like to see in Nebbiolo wines.

 

Residual Sugar: Less than 1g/l R.S. (Dry)

 

Tasting notes: Deep rich and dark, Aromas of liccorice and black earth are lifted by a vibrant red rose character giving the aroma of this rich wine a lively lift. The deep earthy tannins follow on the pallet and open up to a delicate rose finish, displaying all the characters of a great Nebbiolo with a softer more velvet like finish.

 

Cellaring: The extended period on skins creates wines of fantastic ageing potential. Although this wine is drinking well now we believe cellaring 5 years or more will truly reward those with patience.

 

Food Pairing:  We recommend matching our creators Nebbiolo with the earthy rich flavours of truffles or strong meats like salami.

 

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