This is a Nero d’Avola that has captured the essence of the grape. While you can find heavy, rich, dry Nero d’Avola, for me, the best are like this. Juicy, vibrant, easy-drinking red wine. Look for blue and black fruits, floral notes, and a dry leaf. The palate is soft of tannin and acid, it has a lot of flavour, and the juiciness is a real highlight. Chill this Nero d’Avola in warmer weather to further enhance your enjoyment.
[box] Bearded State Nero d’Avola and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.[/box]
Is it a place? A frame of mind? Attainable by the beardless? These are but some of the questions to ponder while enjoying these wines. Curated and sometimes blended by The Wine Depository owner Philip Smith. Whatever your facial hair situation, you are guaranteed to get a wine that offers value and flavour well beyond compare.
The Murray Darling is the second-largest wine region in Australia. It straddles the Murray River in north-west Victoria and western New South Wales. The biggest plantings are of Chardonnay. However, alternative varieties are the second biggest group of plantings. Interesting things are happening from some old and new producers.
Sicily’s boldest red grape. It is capable of getting very ripe, is very charming with soft acidity. It is often blended with other varieties to balance out its exuberance. Look for flavours of black cherry and plum, liquorice, tobacco and herbal notes. Nero d’Avola is finding its feet in Australia. It has an affinity for warm, dry climates and therefore the thrives in the Murray-Darling climate. This gives growers a chance to make quality, characterful wines from a region often associated with casks.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the distinctive terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is impressive. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.