Pyrenees, Victoria My interest in Nebbiolo didn’t exactly come from any travel or enjoying bottles from my favourite producers abroad such as the likes of Canonica, Rinaldi, Cappellano, Borgogno Oddero, etc.. they’ve certainly helped with the inspiration now! This journey started back in 1991 when my father Norman planted a row of it at Eastern Peake Norm was interested in the varieties early bud burst & late ripening. A good clone went in under guidance by local retired viticulturist guru Max Loader, he was super passionate & championing for people to plant Nebbiolo in around the Ballarat area at the time. Unfortunately Nebbiolo is one of the wildest grapes to grow, it looks pretty weird compared to most other Vitis Vinifera classics. The climate on our site proved much too cold, our one row is still there it sets fruit most years & fails to ripen. It probably should be pulled out yet I like the nostalgia & also having the vine material for anyone who’s interested to plant it somewhere better suited. After those formative years trying to grow Nebbiolo, it was great to be reacquainted with Cameron & Robert John father & son team (Trevor Mast connections) who have been pioneering Nebbiolo in the Pyrenees since the 2000s, Steve Pannell suggested they grow Nebbiolo for Hardy’s back in the day, he was quite taken by sites climate, red ferrous clay soils with heavy deposits of quartz and ironstone throughout. I could only imagine how challenging it has been mastering the variety in the pyrenees solo. The vinification is pretty relaxed, fermentation in 4000L open concrete fermenters (wax lined), 10% whole bunch, two harvest dates, indigenous yeast, long pump overs daily, extended maceration on each harvest 6wks, basket pressed. élevage for 14 months in 600L Stockinger demi's - estate bottled with a small amount of sulphur.
