FREEMAN Nebbiolo 2015

Nebbiolo

Named after the Italian word for ‘fog’, Nebbiolo ripens in late autumn in the NSW Hilltops when mornings are often foggy.

TASTING NOTES 

An intense deep ruby coloured wine marked by a distinctive varietal nose with attractive hints of rose petal and  plums over earthy notes leading to a concentrated, savoury, medium-weight plush palate. The flavours are rich, with underlying fruit sweetness, balancing subtle oak and silky fine-grained tannins.

VINTAGE 

The 2016 vintage season is acknowledged as an excellent year in the Hilltops creating intensely coloured and flavoured wines. A dry summer led into the cool, dry autumn providing ideal ripening conditions. Nebbiolo takes time to reach maturity even in the Australian climate, an ideal long, slow evolution that is the key to its seductive richness. The grapes were harvested in late April.

92 POINTS, HALLIDAY WINE COMPANION 2021

AUSTRALIA’S No.4 NEBBIOLO, 92 POINTS, THE REAL REVIEW

95 POINTS, ROB GEDDES MW

‘A fine Australian example.’

93 POINTS, ANGUS HUGHSON, WINE PILOT

 

Named after the Italian word for ‘fog’, Nebbiolo ripens in late autumn in the NSW Hilltops when mornings are often foggy.

TASTING NOTES
From a standout vintage… An intense magenta coloured wine marked by a distinctive varietal nose of tar and leather with beguiling floral rose nuances, leading to a concentrated, savoury, medium-weight palate. The flavours are rich, with underlying fruit sweetness, balancing subtle oak and liberal fine-grained tannins.

WINEMAKING
Crafted from six clones of Nebbiolo, some grown on 40-year-old roots, this latest expression is a powerful wine made traditionally from ripe grapes harvested in mid-April. After a short fermentation on skins, the grapes were basket pressed and transferred to old oak for subsequent fermentation and then bottled. Typically released with two years maturity.

• 93 POINTS, HALLIDAY WINE COMPANION 2020

• SILVER MEDAL, 2018 Australian Alternative Varieties Wine Show

Named after the Italian word for ‘fog’, Nebbiolo ripens in late autumn in the NSW Hilltops when mornings are often foggy.

TASTING NOTES
An intense magenta coloured wine marked by a distinctive varietal nose of tar and leather with beguiling floral rose nuances, leading to a concentrated, savoury, medium-weight palate. The flavours are rich, with underlying fruit sweetness, balancing subtle oak and liberal fine-grained tannins.

WINEMAKING
Crafted from six clones of Nebbiolo, some grown on 40-year-old roots, this latest expression is a powerful wine made traditionally from ripe grapes harvested at the end of April. After a short fermentation on skins, the grapes were basket pressed and transferred to old oak for subsequent fermentation and then bottled. Typically released with two years maturity.

‘Unequivocally full-bodied… Just get a large (1kg) flame-grilled bistecca and the world will be your oyster.’
94 POINTS, JAMES HALLIDAY, HALLIDAY WINE COMPANION 2017

89 POINTS, WINE ADVOCATE