2017 Central Ranges Nebbiolo
- Retail Price
- Online Price
- Member Price
- Bottle size
- 750 mL
- Drinking Window
- 2019 - 2030
One of the oldest and most widespread ,distinctive, and distinguished varieties of Piedmont. Nebbiolo is responsible for some of the finest wines of Italy. Light in colour, high in both acid and tannin and exhibits a haunting array of aromas including tar, leaf mould, dried cherries, violets and roses. The wines have the ability to express the subtleties of terrior. Late ripening, vigorous and very fussy about soils it seems to have found a home in Australia on the red volcanic soils of the NSW Hilltops region.
These nebbiolo grapes were grown on red volcanic soils at an elevation of 530m.
The fruit was warm fermented in traditional open vats which were hand plunged. The wine was aged in oak barrels for 18 months.
Production : 120 dozen
Harvest date: 14th April 2017
This wine is light brick red in colour. The wine has aromas of roses and violets typical of the variety. The pallet is balanced and has good structure with bright clean acid and light but firm tannin finish.
Suggested food matches with Nebbiolo wines are grilled steak, slow cooked winter casseroles and game. Mushrooms, especially Piedmont’s famous white and black truffles, are splendid with Nebbiolo. Nebbiolo’s tannin and richness are the perfect foil for these dishes, from the classic Ossobuco alla Milanese to a rich preparation of lamb shanks cooked slowly in a rich stock.
- Attached Files
- Gold Medal
- Australian Italian Varities Wine Show
Hunter-based David Hook sources fruit from the NSW Central Ranges area, including the Hilltops Region, centred on Young. Piedmontese red variety nebbiolo makes light coloured, highly aromatic wines with an at-times aggressive bite of tannin that seems at odds with the light colour. Hook’s version captures the variety’s alluring floral notes and fruity–savoury flavours. However, while the tannins give notable grip to the finish, they are comparatively tame for nebbiolo and work well with savoury food.
Medium to full red/purple colour, youthful and bright looking in the glass. The aromas are fruity and raspberry, red cherry-like, with fruit very much to the fore. A hint of earthiness and dried herb. The palate is only medium-weight and soft, with open-knit structure and seemingly a little hollowness in the middle. Straightforward earthy, herbal, cherry fruit.
It seems that nebbiolo and Hilltops have an affinity. Attractive dried orange peel aromas, with a little background earthiness and wafting red fruit. The palate is very bright and flavoursome with lively, integrated acidity. There is a delicious snappy tartness, and gorgeous gently drying tannin, which will have you coming back for more. Quite delicious, but needs some time
Warm open fermentation, lightly pressed and matured in new and used French oak for 12 months. Nebbiolo is the utterly unpredictable Italian courtesan, sometimes tempestuous, sometimes coquettish, happily in the latter mood here. Red rose and cherry blossom aromas, then a vibrant, fresh palate with red fruits caressing the tongue, tannins in remission. I’d suggest immediate vinous intercourse.
Always enjoy tasting Nebbiolo.
There’s a bit to like about this wine. It’s bright and fresh, has some perfume and raspberry juiciness, a light dusting of tannin, and clean acidity, though at the moment it’s perhaps a bit too ‘cordial-like’ and simple – no real depth – but the finish is again clean and quite pleasant.
Good to drink, dense in dark cherry fruit flavours, good rustic dusty oak character, not excessive, but there, shows some brick dust and amaro-like herb spice too. There’s some dustiness to tannins, a good orangey taint to acidity. Does the trick, well.
A drink now rather than later Nebbiolo if there’s such a thing, from Young in the Hilltops region of New South Wales.
Curious aromas of red earth, dried red flowers, raspberries and a dash of Morello cherry. It feels soft but tenses up super quick. It’s drying and drawn out. After relaxing a little the delivery is easy – the length just won’t give in. Puckering and sapping, dusty tannins to finish.
Time is needed for it to chill out. A good medium term proposition.
Drink now to five years.