2021 Chalmers Nebbiolo
This wine is made from the first crop grown on the new Chalmers Vineyard Nebbiolo planting in Colbinabbin, expertly farmed by Troy and Fleur McInnes for the Chalmers family. The vineyard contains a highly diverse array of material: clones of MAT 1, 3, 4, 5, 6, 7, 8, 9, 10, and CV230 on a mix of own roots, Richter 110, Teleki, 420A and Paulsen. The vines go across the middle of the east-facing slope with an east-westorientation. The soils are ancient Cambrian meta-basalt, and this particular b...Read More...
This wine is made from the first crop grown on the new Chalmers Vineyard Nebbiolo planting in Colbinabbin, expertly farmed by Troy and Fleur McInnes for the Chalmers family. The vineyard contains a highly diverse array of material: clones of MAT 1, 3, 4, 5, 6, 7, 8, 9, 10, and CV230 on a mix of own roots, Richter 110, Teleki, 420A and Paulsen. The vines go across the middle of the east-facing slope with an east-west
orientation. The soils are ancient Cambrian meta-basalt, and this particular block is planted where the subsoils (greenstone and quartz) protrude through clay and silt.. Pat views this parcel as the best possible leaping-off point for the variety in the region. Clones of MAT 1, 3, 4, 5, 6, 7, 8, 9, 10, and CV230 are planted on a mix of their own roots, Richter 110, Teleki, 420A and Paulsen. The most structured, high-acid clones were selected for the most perfumed and long-lived wine. MAT 1, 3, 9, 10, and CV 230 are
complemented with smaller portions of MAT 5, 8, and 9. The bunches were picked on 18th March before destemming and co-fermentation, with regular pumpovers and occasional rack and return over 21 days. The wine was drained from the skins without pressing to stainless steel. It was periodically racked between stainless-steel vessels for two months before a year-long maturation in a new 2100-litre Garbelotto Slavonian oak cask. Before filling, the cask was saltwater seasoned for two months with saltwater to remove oak tannin and toasting char. Regular racking with small sulfur additions occurred during the maturation before bottling by hand on 25th June 2022. - Patrick Underwood, Winemaker.