Domenica Nebbiolo

Region: Beechworth, VIC

Viticulture: Conventional

Winemaker: Peter Graham

Established Date: 2012

The single acre of Nebbiolo is grown in a cool, protected southerly pocket on the corner of shale at the southern end of the property. Tiny yields of three or four bunches per vine develop the intensity of fruit required to make Nebbiolo with beautiful structure, and a deep complex core of ripe fruit. The fruit is crushed and destemmed, and fermented in concrete. Maturation is in a traditional wooden Botti of 1600 litres capacity. A long maturation between two and three years is required to allow the tannin to soften, and the intense, bright fruit to deepen, and allow some of the secondary, more subtle aromas and flavours to shine through.

 Sommelier’s Recommendation 

A wonderful example of Australian Nebbiolo. The bold dark fruits and mintiness on the nose are classic of a Nebbiolo from Langhe. Full of tannin and ripe dark fruits. A lovely mash up of sweet & spice on the palate. Big, bold and the finish rides long.

Domenica sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it.

Winemaking is traditional. Taste is more important than numbers. The yeasts comes from the site, not a packet. Pressings, solids and lees all play their part completing the picture. The wines are carefully maintained in oak bariques before being bottled unfiltered.

Peter Graham cut his teeth at nearby Giaconda, where he worked as assistant winemaker for thirteen years. During the early part of this time he completed a degree in wine science by correspondence through Charles Sturt University.

Vintage experience at Ramey in Sonoma, California, a joint venture with Michel Chapoutier, and various travels through many European and Australian wine regions ensured the development of a truly international palate.