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Estate-grown, hand-picked, fermented for 16 days in open fermenters, matured for 18 months in French oak (90% new). Excellent, vibrant colour; a splendidly juicy attack of cassis on the palate makes you sit up and either wave or salute, the choice is yours; the impact continues through to the back-palate, joined there by fine-grained tannins and well integrated, cedary oak.
Thanks to its ability to withstand dry, hot conditions, Sicily’s nero d’Avola is being embraced by Australian vignerons, who’ve found that this medium-bodied red has a natural affinity with our warmest wine regions.
22 Mar 2015
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19 Mar 2015
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Wines considered to offer special value for money.