Sourced from 13 clones from the Lampia, Michet, Rosè, Ciavannescia & Bolla biotypes, the 2018 Nebbiolo comes from warm growing season typical of the Heathcote region. These unique plantings were picked separately and fermented in 5 batches ensuring ripe tannins and bright acidity whilst maintaining the unique profile of each biotype, before seeing 70 days of post-ferment maceration & two years of barrel ageing in large format botté in the winery.
TASTING NOTES
With its distinctive orange-tinged hue, a vibrant nose proves generous, with tar and orange amaro bitterness joined seamlessly by notes of bright, sweet cherry and redcurrent, grading to savouriness. On the palate, the fruit profile continues, redcurrants & cherries carry freshness through to a pleasingly bitter finish, accompanied by spicy oak and a hint of tar. The same amaro bitterness evident on the nose is accompanied by soft, persistent tannins and a typically long finish. As with other vintages, we recommend decanting prior to enjoying the 2018 Nebbiolo.
CELLARING
Just as Il Re demands respect in the vineyard and winery, so it does too in cellaring and food matching. At any age we recommend decanting the 2018 Nebbiolo at least 2 hours prior to serving, however we often find up to 24 hours can be beneficial. The Nebbiolo can be aged for up to 15 years.
FOOD PAIRING
A serious wine that demands a considered food pairing, we enjy our nebbiolo with dishes such as osso buco, porchetta & other roasted meats or when in season, truffle dishes.
