The Hell Series is where we let ourselves (and the fruit) run a little loose. Different ferments, different techniques, same Riverland backbone. In our minds, Nero d’Avola is the ultimate Australian grape. Hardy, droughtresistant, thrives in heat — and when farmed organically and biodynamically, it absolutely sings. We split the fruit: the majority destemmed and fermented on skins for two weeks with plenty of hands-on work in the ferment, while 25% went whole bunch for full carbonic maceration. Aged separately in old French hogsheads for eight months before blending. Violet lift and olive tapenade savouriness on the nose, a crack of white pepper spice. On the palate it’s plummy and juicy, sour cherry popping through, held in place by fine dusty tannin and that puckering line of acidity we love. Medium-bodied, dangerously approachable. Best with pepperoni pizza (rocket and honey encouraged), or a big bowl of spaghetti alla puttanesca in the sun.
