Nero d'Avola, Brash Higgins
The first to graft Nero d’Avola in McLaren Vale to their organic estate Omensetter Vineyard in 2009, this ninth vintage of the drought tolerant Sicilian varietal was picked a little earlier than normal to get ahead of a heat wave. The transparency of the Nero d’Avola grape was preserved by using gentle, ancient techniques and naturally occurring wild yeasts. The grapes were destemmed then fermented wild and aged on skins and seeds for six months in locally made 200L bees-wax lined clay amphoras.
“Dark ruby in color, with hints of black cherry, Indian spices and stem ginger. Orange peel also present which is usual in this wine. Reminiscent of a Negroni cocktail, angostura bitters and all. A pomegranate, bright dark raspberry and morello cherry mid-palate balanced by a refreshing sweet and sour red cherry acidity. The wine finishes with fine grained, chain link tannins as well as some savoriness. Decanting is always recommended for amphora wines” – Brad Hickey, Vinitor, Nov 1, 2020.
Aged on skins six months in beeswax-lined amphora. 200 cases produced.