Nebbiolo is the king of Italian grapes.
Back in 1998, I planted a single hectare of dry-grown Nebbiolo in Clarendon. This vineyard sits on the border between McLaren Vale and the Adelaide Hills.
At the time, my winemaking friends told me I was crazy. This was prime Shiraz country, and the little-known Nebbiolo grape was a dark horse.
Our first harvest was in 2002. One taste of the wine was all it took to justify my convictions. This was a sublime Nebbiolo.
Today, we crush the hand-picked fruit into our traditional open-topped concrete fermenters. The wine spends 20 months in French oak barrels.
This ruby wine has an intense fragrance of rose, spice, and violet. On the palate, it gives turkish delight flavours with a long, dry finish.
Nebbiolo is famous for matching with rich, hearty stews and roasts. I love serving it with Maiale al Latte - my mother's milk-braised pork reicpe.
Owner & Winemaker
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