Domenica Nebbiolo 2021

The single acre of Nebbiolo is grown in a cool, protected southerly pocket on the corner of shale at the southern end of the property. This soil holds more water than the granite, allowing the typically large canopy to maintain its integrity throughout the summer, usually without supplementary irrigation. Tiny yields of three or four bunches per vine develop the intensity of fruit required to make Nebbiolo with beautiful structure, and a deep complex core of ripe fruit.

Critics thoughts -  Side by side, tasting Nebbiolo from two doyens of the grape variety in Australia. Pannell and Graham. Very good. Protero and Domenica, different but equally good expressions of this great grape. Closed with a DIAM now, rather than screwcap. Interesting. So often with DIAM, the cork won’t fit back into the bottle, so I stuffed a PdB cork into it to do the job. Also, as someone who drinks a shit tonne (should that be one word?) of Nebbiolo, these wines are not being given a handicap for being Australian. They’re simply great, but different, expressions of Neb.

Cherry, liquorice/dried mint, baking spice, dried roses, almond and charcuterie. It’s juicy, cherry, ripe strawberry and amaro herbs, supple dusty tannin and layers of sweet spice, juicy ripe orange acidity, and a stony and dry, slightly peppery, finish of excellent length. So good.  95 points Gary Walsh The Wine Front