2025 NERO D'AVOLA

Our Nero d’Avola grapes are harvested from two separate vineyards; the first in Tatachilla and the second in the Willunga foothills. The fruit from these two sites were picked some four weeks apart, speaking to the climatic distance between them, with the cooler Willunga parcel being fermented using around 90% whole bunches. Both components were matured separately in hogsheads for nine months, then blended and bottled in late January 2026, unfined and unfiltered. The finished wine has real purity — the darker, more serious core coming from the Tatachilla vineyard, framed by lift and detail from the Willunga foothills fruit. Juicy black cherry, satsuma plum and ripe blackberry are delicately balanced by lively natural acidity and the herbal, spicy, white pepper edge of the whole bunch parcel.