“the drought tolerant Sicilian varietal Nero d’Avola…. more of a ballerina than a boxer”
100% Nero d’Avola that was fermented and aged on its skins for 7 months in locally made 200 litre clay amphoras. What an amphora? They were used in ancient wine making as a vessel to ferment and store wine. I found a few pictures of them on the Brash Higgins website and have reproduced them here with their permission.
First thing that strikes me is the gentle energy and purity on the palate. Just hums along nicely on the palate. Floral nose of lavender and fresh cherries. On the palate, think crushed cherries, a touch of raspberry and rhubarb, all infused with an espresso shot. There is a hint of porcini mushrooms and roasted chestnuts in there as well. Great cleansing acid on the finish.
I hope the Sicilian’s forgive me for saying this, but I wish all Nero d’Avola wines were this good.
Purchased directly from Brash Higgins for $42
Tasted 4th December 2013