About Chalmers
About

2015 Chalmers Nero d'Avola
Chalmers
BACKGROUND
The 19 000 hectares of Nero d’Avola vineyards in Sicily make the variety the principal red grape of the region where it is a workhorse variety being made into a broad range of wines from light fruity styles to ripe, rich serious reds and Sicily’s only DOCG wine Cerasuolo di Vittoria. There has been a growing interest in this variety among growers and consumers in Australia since Chalmers Nurseries imported it into Australia in the late 1990s.
WINEMAKING
The grapes are 100% de-stemmed and wild fermented in open fermenters. Fermentation typically goes for 20 days. The wine is then pressed into stainless steel tank where it undergoes natural malolactic fermentation. The wine is bottled without fining and with little or no filtration after about 6 months to retain freshness.
TASTING
Nero at its juicy, approachable best, with lovely, long flow to the raspberry and red plum palate. Undertow of tar and graphite minerality and a dusting of dry herbs. Smooth and satisfying persistence, and mouth-wateringly moreish. Exciting.
January, 2017
The Weekly Review
The major Sicilian red grape, there’s a few people making Nero d’Avola in Australia and much of it comes from the Chalmers’ vineyard in Heathcote. My goodness this is easy drinking. It’s bright and breezy in nature, but there’s complexity to the earthy raspberry, liquorice root and dark berry flavours.
January, 2017
The Wine Front
89 points
It’s a lighter-bodied, soft-skinned red with raspberry and spice-like flavours flowing effortlessly through the palate. It has just-enough-flavour and more-than-enough refreshment, a lovely combination. It’s jubey but not too sweet; it drinks like a charm.
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About Chalmers
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