+ Add Critic Score

Submit a Critic Score

Score:

Name of Critic:

Close

First Drop the Blind Nebbiolo Barbera 2008

Winemaker's Notes:

The Nebbiolo is crushed/destemed and fermented at temperatures ranging from 20- 25°C for 5 days on skins. The Barbera is destemed only and fermented at similar temperatures for 6 days on skins. The ferments are managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation both parcels are drained/pressed, and transfered to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 15 months. Assemblage takes place at the end of this maturation period. This wine was bottled in July 2009.

Vintages

  • 2008

+ Vintage
Color: Red
Varietal: Nebbiolo
  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • List It
  • Add Review
0 5 0.5
Average Rating Rate It Add
First Drop Wines:
First Drop is about passion for life, fun and flavour! Matt Gant and John Retsas are mates with a lifelong commitment to making kick-ass booze from eclectic grape varieties grown in the best bits of the Barossa, Adelaide Hills and McLaren Vale. First Drop’s stellar quality wines and unique approach to packaging have caught the eye of drinkers and wine scribes the world over.

Tasting Notes:

This wine demonstrates the perfect marriage of these two Piedmontese varieties – the fruit and acidity of Barbera melds perfectly with the savoury character and structure of Nebbiolo. Although it’s an approachable style from a single vineyard near Kersbrook in the northern Adelaide Hills (340m above sea level on complex sandy clay loams over shale), it’s also serious kit!

The Nebbiolo is crushed/destemed and fermented at temperatures ranging from 20- 25°C for 5 days on skins. The Barbera is destemed only and fermented at similar temperatures for 6 days on skins. The ferments are managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation both parcels are drained/pressed, and transfered to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 15 months. Assemblage takes place at the end of this maturation period. This wine was bottled in July 2009.

Photos

+ Add Image

Best Wine Deals

See More Deals






Snooth Media Network