The 2007 The Nebb saw a change in winemaking direction with separate ferments being undertaken for 3 parcels of Nebbiolo. As per previous Nebb’s the Cabernet was fermented and treated

Winemaking – Nebbiolo

The 1st parcel was cold soaked for 14 days (4-10°C) in a small wooden fermenter (500 litres). The pre-fermentation cold maceration was to extract colour, aromatics, fruitiness, and mouthfeel.
The 2nd parcel was left to its own devices and allowed to undergo wild fermentation in an open fermenter. This parcel was pressed separately and then filled to a new 500 litre ultra fine grain French oak barrel with a Burgundian toast style to enhance the French oak woods savoury/smoked meat characters.
The 3rd parcel of Nebbiolo was inoculated with an isolate Barolo yeast strain and allowed to undertake a long cool ferment. The wine was pressed and then transferred to 1 & 2 year old French oak Hogsheads.

Winemaking – Cabernet

A small amount of juice was drained pre-ferment (approx.10%), with the aim being to increase the colour and skin aromatics extracted. This parcel was left to its own devices and allowed to undergo wild fermentation in an open fermenter. The wine was pressed and then transferred to a 2 year old French oak Hogshead.

Tasting Notes – The Nebb retained a hint of the estery fermentation characters with lifted Turkish Delight notes. There is once again a hint of cocoa on the nose and palate. Palate is well balanced with fine tannic backbone and lingering Nebb characters.

Release – The 2007 The Nebb after nearly two years in wood is now ready for release after approx. 6 months in bottle.

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