2017 Knuckle Bones Nebbiolo

2017 Knuckle Bones Nebbiolo

A$40.00

Nebbiolo is a variety indigenous to the north of Italy and is considered to be a very “terroir-expressive” variety, in that it picks up more of the earth, soil and climate characteristics versus other grape. As such we sourced fruit from the Adelaide Hills, where it consistently thrives in the hilly cool mild climate. A variety noted for its tannin structure, we have intentionally given ours time in bottle before release.

The word Nebbiolo comes from nebbia; Italian for fog.

TASTES LIKE Wonderfully perfumed with notes of quince and red cherries. Savoury fennel bulb and chestnuts

DRINK WITH Ravioli stuffed with wild mushrooms & topped with truffle shavings

Vegan friendly

Tasting Notes

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VINTAGE SUMMARY A cold wet spring in the Adelaide Hills resulted in harvest being later than usual. Fortunately the fruit set well and from veraison onwards conditions were dry and mild, favouring later ripening varieties like Nebbiolo.

WINEMAKING Open fermented and hand plunged twice a day. Cool fermentation with 90 days skin contact. Wild fermentation with no added acid, enzymes, tannins or fining agents. 18 months in old French oak barrieques. Lees stirred periodically and minimal SO2 addition prior to bottling. Vegan friendly.

WINEMAKER : Andy Coppard

VITICULTURALIST:  Frank Baldasso VINEYARD: Kenton Valley Vineyard, Gumeracha. Adelaide Hills

  Review by Campbell Mattinson, The Wine Front      Cool/wild ferment, 90 days skin contact, no additions, all into old oak, minimal SO2 at bottling. Adelaide Hills nebbiolo, released as a five-year-old. This is in a beautiful drinking zone. There’s still some fruit here but undergrowth and rust-like characters sit high in the wine, in a lovely way. Sweet-sour cherries, woodsmoke, sprays of sweet tobacco/herbs and lots of (beautifully integrated) spicy tannin. The aromas here are quite something and the palate lives up to the promise. Tasted March 2022 Rated : 92 Points