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2014 King Valley Nebbiolo
{The Gamekeeper}

winemaking

Gentle destemming to an open fermenter with good whole berries for a 3 day pre-soak. Indigenous ferment with peak temperature around 30’ C. Minimal cap work until peak ferment, then plunge twice daily, followed by pump overs twice daily as ferment slowed. One third drawn off to seasoned puncheon (500L) when sugar dry and the balance transferred to a sealed stainless steel tank for a 8-week post ferment maceration on skins. Pressed to seasoned puncheons and racked off lees a number of times. Natural malo-lactic ferment. No fining or filtration.

nose

Aromas of raspberry, rose petal and clay. Opens up in the glass as the wine breathes showing leather, star anise and tar characters.

palate

A delicate start followed by a dense and chewy mid palate. All this combines with pronounced natural acidity to give great line, body and texture . The palate shows raspberry, rose petal and spice flavours that build on the fine and dusty back palate. Balanced and persistent with subtle oak and dark chocolate on the finish. Great food wine.

 

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