Longview 'Fresco' Nebbiolo 2017

This wine is a bit of a curiosity, it's kind of like when you go to a rave only to discover that your old English teacher is working the decks. You think, 'surely this can't work, I've never once imagined Mr Williams in this context, the universe would invariably implode if these two opposing forces of my life somehow coalesced.' Then it turns out Mr Williams is a badass, shares your exact taste in house music and spins those records as if he was a young Tim Westwood, but obviously infinitely better.

If you've never experienced this phenomenon unfortunately this similarly may pass over your head but we'll soldier on. Nebbiolo is typically found in the traditional Italian winemaking region of Piemonte, where it is wonderful. Yet here we find Nebbiolo made with minimal intervention in Adelaide Hills. You might be sceptical, then you discover the 2017 Nebbiolo Fresco displays bright aromas of cherry-cola partnered with savoury spice, roses and violets. The palate is refreshing with cherry and strawberry characteristics before finishing with a savoury edge, fine tannins and well-balanced acidity. See, just like your old teacher at a rave!

Longview is a stunning family owned Australian vineyard located just outside the historic township of Macclesfield in the Adelaide Hills. Set on undulating slopes reminiscent of classic old world estates, it has quickly established itself as one the most awarded vineyards in the region since its first vintage in 2001. Longview Vineyard is a little warmer than other Adelaide Hills' sites but its wines are still decidedly cool climate in style showing restraint and finesse without sacrificing depth. Longview Vineyard is minimal in everything they do. They do not allow broad spectrum insecticides and believe in minimal sulphur in both the vineyard and winery. No dairy and/or egg is used in any of their wines. Two clones of Nebbiolo, 111 and F12V13 were allocated for Fresco from their oldest blocks (est. 1995). 111 makes up 85% of the blend, selected for its amazing perfume characters and softer tannins; F12V13 provides backbone and structure. The fruit was hand-picked, then cold soaked on skins for 5 days and pressed into stainless steel. Ferment continued cold, left on lees and allowed to go through partial natural malolactic fermentation softening the acidity. The aim of this process is to harness the aromatics whilst still extracting tannin.