Unico Zelo
Halcyon Days Nero d'Avola
Region: Barmera, Riverland
Appellation: Riverland
Varietal/Blend: 100% Nero d'Avola
ABV: 14.1%
Vineyard: Soil: Iron Rich Sandy Loam, Limestone. Harvested March 3rd 2022.
Cellar: 7 day whole berry ferment in stainless steel, racked, malo and maturation in old French oak puncheon for 8 months.
CSPC: 124439
Winemakers Note: Viticulturally, Nero looks absolutely at home year after year in Riverland, as it’s able to achieve a balanced level of ripeness that we just don’t see year on year with the other regions - it’s probably the easiest of the three to decide when to pick. It’s bang-on this year, and as always it looks just that little bit Gamay-esque, almost Cru Beaujolais. Really lovely sweet nutmeg and baking spice aromatics, with a woody, cedary undercurrent, backed up by these bright punchy blue and brambly black fruits. Great mineral drive this year, salty acid line framed by crispy tannins. A bit of meaty chew to it - how nice! As always, chill it down - it’ll be great with charcuterie this year or even pepperoni pizza! It has always been a party wine, and it continues to be.
What the Critics are saying: []
Region: Barmera, Riverland
Appellation: Riverland
TECHNICAL INFO
Varietal/Blend: 100% Nero d'Avola
ABV: 14.1%
Vineyard: Soil: Iron Rich Sandy Loam, Limestone. Harvested March 3rd 2022.
Cellar: 7 day whole berry ferment in stainless steel, racked, malo and maturation in old French oak puncheon for 8 months.
CSPC: 124439
Winemakers Note: Viticulturally, Nero looks absolutely at home year after year in Riverland, as it’s able to achieve a balanced level of ripeness that we just don’t see year on year with the other regions - it’s probably the easiest of the three to decide when to pick. It’s bang-on this year, and as always it looks just that little bit Gamay-esque, almost Cru Beaujolais. Really lovely sweet nutmeg and baking spice aromatics, with a woody, cedary undercurrent, backed up by these bright punchy blue and brambly black fruits. Great mineral drive this year, salty acid line framed by crispy tannins. A bit of meaty chew to it - how nice! As always, chill it down - it’ll be great with charcuterie this year or even pepperoni pizza! It has always been a party wine, and it continues to be.
What the Critics are saying: []
Giovanni Autuori
Calgary + Alberta South
T: 403-971-1898
E: giovanni@vinoalvino.ca
Joe Gurba
Edmonton + Alberta North
T: 780-203-5284
E: joeg@vinoalvino.ca
