The nose of this 2016 Nebbiolo is taking a little getting used to: creaming soda, vanilla cake and white chocolate overlay the graphite, resin and tar. It does strike a strange sort of balance, I'm just getting the hang of it. In the mouth, the oak becomes a prominent feature of the wine, shining through the fruit and coloring the flavor through the finish. There is something about the fruit that very assuredly says that the balance will swing given time, and the 2010 tasted beside it is testament to this assumption. The oak treatment is decidedly Australian—in that it is obvious—amplified by the anise/aniseed characters through the finish. There's a charm and purity on the mid-palate here that is most alluring. The alcohol, too, is in balance at 13.5%.
粵公網(wǎng)安備 44030502006249號