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2017 Chalmers Nero d'Avola
Chalmers
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. The grapes are selected from our top block, where the complex rocky terrain gives a more elegant and perfumed character to the Nero d’Avola grapes than the rich red Cambrian of the lower elevation block from Heathcote. Like all Chalmers wines, this is vegan friendly. - Kim Chalmers
May, 2018
The Age
90 points
Chalmers Wines have been pioneering alternative grape varieties for years, and this nero d'Avola from Central Victoria shows their mastery. It is medium-bodied, with succulent balance and fragrant raspberryish flavours, ahead of a soft but tangy finish. Screwcap; 13% alcohol.
April, 2018
Gourmet Traveller WINE
The Chalmers family were the first to bring Nero d’Avola cuttings into Australia through their nursery business at the turn of the millennium. They now produce one of the best examples of the variety: dark, juicy, grippy, dangerously approachable.
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About Chalmers
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