Nebbiolo is a thick-skinned grape variety and while the colour in the glass is a bright cherry red, it is translucent. However, lurking in these thick skins are tannins and these give the wine its fantastic structure.

The wine is light to medium bodied on the palate with sweet fruits of cherries and blueberries backed up by firm tannins. Combine this with a crunchy acidity giving the wine length and you have a wine screaming out for a protein laden dish to suit.

Fantastic to drink as a young wine so enjoy over the next 2-3 years but it will last a few more than that.

Protein doesn’t always have to be a cut of meat. Grab a timber board, add rich pork sausage, creamy prosciutto, fresh burrata, a slice of pecorino, a few chestnuts and a handful of olives. Buon Appetito.

Things have just got serious. For one of our Regional Series/everyday wines, this is punching seriously above its weight.
Aromas of fresh figs and maraschino cherries are complimented by vanillin oak and hints of aniseed. Think Liquorice Allsorts. The palate is generous and mouth-filling with big, ripe fruit flavours of blackcurrant cassis and ripe, red fruits. The tannins just manage to poke out through the avalanche of fruit whilst toasty French oak leave a savoury finish to the palate.
Serving Suggestion? BBQ beef short rib. Marinate the ribs in a smoked hickory sauce, with a dash of Hilltops Shiraz just to perfect the marriage. Serve with your fingers and a large napkin.

2018 was another fantastic year in the Hunter Valley. After the epic 2017 vintage, the continued hot conditions during Vintage produced wines of outstanding quality.
On the nose there are aromas of a creamy berry brulee, cranberries and fresh dark fruits. Second use oak shows through with some lovely toasty notes whilst there is just a background of wet river stone.
Medium bodied on the palate with lively and juicy fruits. It is absolutely mouth-watering. The tannins are there, but they are light and play a secondary role to all that fruit. Plenty of crunchy acidity on the finish that will pair well with oils & natural fats. Cellar in the medium term, 5-7 years.
You couldn’t do any better than char-grilled chorizo. Straight off the grill and into your mouth. Follow with a glass of Tempranillo. Olé!