2024 La Prova Nebbiolo, Adelaide Hills

Violets, brambles and a nervy grip.

Nebbiolo is definitely one of the biggest pains in the butt to grow, but we think it’s absolutely worth it for the delicious characters and intrigue it brings to the table, along with its grippy finish. Think truffle risotto or butternut ravioli, I am reaching for a bottle already!

Climate | Cooler due to elevation.

Season | The 2024 growing season will be long remembered for its great quality, fashioned by lighter yields and a warm, dry ripening period.

Source | Grown at the bookends of the Adelaide Hills. First off is the 230 clone at the northerly Amadio Vineyard in Kersbrook. A few weeks later it’s the 230 and Mudgee clones at the southern Longview Vineyard in Macclesfield. Warm sunny days and north facing slopes are good for later ripening varieties like Neb as it collects more late season sun.

Winemaking | A mix of hand and machine harvest. The fruit is destemmed in the winery and left to undergo wild fermentation. The press decision is based on the tannins shape, looking for firmness for the zealots that is tempered with an ethereal softening from some extended maceration on skins, so anything between 3 weeks and three months depending on the vintage. Raised in large format seasoned French oak. Unfined and unfiltered. Vegan friendly.

Style | Made to highlight the delicate tea, rose, violet and bramble characters we have come to love from this fruit whilst celebrating the nervy firmness of the variety, its savoury finish that balances the finished wine so perfectly.

Released | May 2025