Winemaker : Kirilly Gordon

The Nebbiolo block sits half way up the North Western slope, catching all available sunshine hours. The granitic sand over granite boulders and long, slow growing season provide a very special and unique terroir.

This unique micro-climate and soil profile contribute lots of bright, fresh red fruit, aniseed, red flower perfume, and fine tannin on an acid frame.

We set out to make a fresh, crunchy, fridgeable style of nebbiolo for late summer and Autumn drinking.

Fermented with wild yeasts, 50% in a stainless fermenter and 50% on skins in our egg. the egg portion was hand plunged twice a day and pressed off early to retain freshness, brightness and a lighter colour.

Bright pink in the glass with earthy and lifted perfume on the nose, the palate is bright and fresh with a high tone, good acidity and surprising soft tannins.