Coriole have a long tradition of making wines with Italian varietals. Nero is of course Nero d'Avola. Whole berries are fermented in small beeswax lined vats. After a gentle pressing the wine spends several months in seasoned oak. A touch of eucalypt mint with ripe berry fruits, some dried herbs and creamy oak on the nose. Juicy and bright, slightly minty but leads to lovely sweet red and black berry fruits with herbs, a hint of morello cherry, five spice and some subtle creamy oak. Bright red fruit finish, great with a variety of barbecued foods this evening.
"Fermented with 15% whole bunches, with seven days total on skins; six months in seasoned oak. Fragrant and supple, with sour black cherry, wild raspberry, goji, pressed flowers and hardy Mediterranean herbs, this is an excellent expression of the grape. Hitting mid-weight and savoury, absent any confection, which can sometimes dog the variety, this is so adroitly made, picked at the right time and avoiding any showiness by using winemaking tools to frame, not control, with the line of fine and ripe, sandy tannins underlining its class. Nailed it." 95pts Marcus Ellis Halliday Wine Companion
