Every fog must lift. And when it does, we shall devour the treasures unveiled. While Nebbiolo may derive its name from the Italian word ‘nebbia’, meaning ‘fog’, relating to the fog-like milky veil that forms over the berries as they mature, our Fog is even more mysterious and whimsical still. The long maturation process in seasoned large oak and barriques is necessary to unleash the grape’s full potential. The reward, a tannic wine with velvety mouthfeel and characteristics of Turkish Delight, sandalwood and rose petal is a welcoming, comforting light at the end of a long, murky tunnel, making our Fog a more Nebbi-YOLO than Nebbiolo.
 
Production
Grapes are picked from the Protero Vineyard in Kenton Valley, Gumeracha, Adelaide Hills, South Australia. Here the soil is sandy loam with pockets of clay over bedrock. Grapes are hand harvested in two picks, mostly destemmed (10% whole bunch). Wild fermentation takes place until dry, then the fermenter was sealed up to remain on skins for a total of six weeks. The wines is pressed off and matured separately for the first 12 months. Six weeks total maceration on skins, 12 months in new (5%) and old barrique on lees. Racked to cask and puncheon for 18 months, racked back to old puncheon for six months. Blended for bottling and aged for three months in bottle