YOUNG. VIBRANT. LIVELY. FRESH!
Nebbiolo made in the “Vino Novello” style with immediate drinkability.
Sourced entirely from Longview’s single-vineyard at Macclesfield, the wine displays aromas of fresh red berries overlaid by notes of roses and herbs. The palate is medium bodied with cherry and strawberry characters before finishing with a savoury edge ripe tannin and well balanced acidity.
Featuring a jazz inspired label, the package takes you straight to a table under the Italian sun.
- Tasting Notes
- Vintage Notes
- Winemaking Notes
- Wine Analysis
- Reviews (0)
Vibrant in colour with crimson highlights, the 2019 Fresco displays aromas of fresh red berries overlaid by notes of roses and herbs. The palate is medium bodied with a cherry and strawberry core wrapped in savoury spice. The tannins are fine yet well-structured with balanced acidity, making this wine approachable when young and enjoyable on its own or with your favourite pasta.
A dry Spring helped with disease control and provided ideal conditions for the flowering period. Dry conditions throughout summer helped us control vine vigour resulting in balanced canopies. From veraison to harvest, the weather was warmer than average, however minimal moisture and cool, clear nights assisted in fruit flavour development and acid retention. A perfect balance.
All fruit was hand harvested between the 6 March – 11th April during the coolest part of the day and delivered to the winery immediately to preserve fruit flavour.
Various clones of Nebbiolo and Barbera were allocated for Fresco, as well as our oldest block of Pinot Nero and Sangiovese from our neighbours vineyard. The 230, F12V13 and F12V7 clones of Nebbiolo make up the majority of the blend and contribute tannin structure, amazing perfume, while the other three varieties provide acid, lift and juiciness respectively. All fruit is cane pruned, shoot thinned early and then bunch thinned up to three times during vintage to control yield. This ensures even ripening and fruit flavour development.
Nebbiolo and Barbera was cold soaked on skins for 5 days and pressed into stainless steel. All varieties were cold-fermented separately, left on lees and allowed to go through natural malolactic fermentation; key to softening the acidity in some varieties. The aim of this winemaking process is to harness aromatics whilst still extracting tannin.
2018 Nebbiolo Fresco
“I’d enjoy a fresco of the fratelli Saturno, perhaps reclining semi-naked on a triclinium, eating grapes and other assorted Roman delicacies like bear in honey.
Light, bright and red fruited with a dusting of spice, dried herb and liquorice. Tannin a playful nip, acidity fresh, the finish good and long. It’s a lovely thing to drink – halfway between a big rosato and a more traditional Nebbiolo. Frisky Fresco. I like it. Would be perfect with a bowl of wren’s nipples.” – Gary Walsh, 92 Points
Bronze Medal – 2018 Royal Melbourne Wine Awards
2017 Nebbiolo Fresco
Bronze Medal – 2017 Adelaide Hills Wine Show
“The Fresco is surprisingly approachable for a young nebbiolo, many of which take years before they drink well. It shows a floral, spice and red berry nose, cherry and strawberry fruit and savoury characters on the palate and fine tannins and clean acidity on the finish. Pair it with mushroom dishes or Mediterranean red meat dishes” – Mike Frost, 25/10/17.
Bronze Medal – 2017 Australian Alternative Varieties Wine Show
2016 Nebbiolo Fresco
90 Points – Campbell Mattinson, Winefront. “It looks light but in nebbiolo terms it’s plump with flavour. It’s still identifiably nebbiolo though; there’s nothing thick or syrupy or intense here; it’s not a shiraz-wannabe. Saltbush, asphalt, dry spices and red cherry. A whisper of licorice. It’s made to be fresh and frisky but there’s tannin here; it won’t be denied. All up you’d have to say this is pretty good. It works. And both the price and the packaging work too. Perfect fodder for a wine bar. Or wine list.”
Silver Medal – 2016 Adelaide Hills Wine Show.
Bronze Medal – 2016 Australian Alternate Varietals Wine Show.
|Blend||37% Nebbiolo, 33% Pinot, 24% Sangiovese, 6% Barbera|
|Alcohol||13% – 13.1%|
|Residual Sugar||0.2 g/L|
|Total Acidity||5.73 g/L|