Hilltops fruit here, off 10- to 25-year-old vines on duplex soils with decomposed granite and red loamy clay. Whole berries were fermented in 1000L oak vats, and then left on skins for six months post-ferment. Maturation was in 2000L Stockinger foudre. Bottled unfiltered.
Are you kidding, Nebbs are like a food Mecca for dishes involving game and savoury, umami-rich food. Slow cooked hare, truffle infused pasta, roasted cauliflower with a black garlic sauce... Wild mushroom risotto with a splash of the wine in the rice. Think rustic, full-flavoured gamey dishes.