Saleyard Rd Vineyard – Penrice, Barossa Valley.
Nero d’Avola, the black grape native to Sicily, has been grafted onto 25+ year old vines, in a small vineyard in Penrice, northern Barossa Valley. Deep cracking Biscay soil and northern Barossa’s heat is just made for Nero d’Avola. It doesn’t like too much water, so 2016 was a great year for this wine in particular.
One small batch, in an open fermenter of de-stemmed fruit, where after about 12 days I pressed half of the ferment to old oak for a vibrant and fruitful portion, and left the remainder on skins for another 8 months (drained it off in November) to create a textural, silky and ethereal component. The synergy when blended together makes for a delicious drink, with a simple rusticity and core of supple yet vibrant fruit. This is exactly the style of wine I like to drink with easygoing red sauced pasta and pizza.