There are many exciting developments happening in McLaren Vale at the moment and I’m pleased to say Brad Hickey’s Nero D’Avola is up there with the best of them. Wild yeast fermented, spends seven months on its skins in 200 litre beeswax-lined amphora vessels. It’s a joyous drink.
Aromatically centred on sweet jubey fruits and delightful potpourri notes. The palate deals in spiced cherries, brambly whispers, snapped twigs, wet clay, tar and licorice. It displays a savoury side which isn’t fully indicated when you first raise the glass to your nose. Grape skin tannin provides elongated tactile pleasure and the most satisfying sense of closure. There’s ample structure here to guide the enthusiasm. Very difficult to taste and not just drink. 94 Excellent
Region: McLaren Vale
Alcohol: 13.5%
Closure: Screwcap
Price: $42
Tasted: April 2013