From vineyards in Kuitpo, Adelaide Hills: Christmas Hill and Yacca Paddock. Light red clay soils builds pretty, light aromatics and gentle tannin stucture. Handpicked in the morning, the Dolcetto was destemmed into open fermenters and naturally fermented on skins until dry with gentle hand plunging. The wine is ages in stainless steel tank for 18 months then a further six months in bottle before release.
With a sweetly decomposing autumnal underbrush nose, the wine leads into a palate of ripe bitter cherries with a gently leafy tannic spine. Another deliciously more-ish Italianette varietal from AB&D best served at (drumroll…) tomb temperature.
Italian foods. All of them. And duck.