2023 'Illusive' Nebbiolo
The fruit for this wine comes from Cameron and Robert John (a father-son team with similar Trevor Mast ties like us), who’ve been pioneering Nebbiolo in the Pyrenees since the early 2000s. Steve Pannell originally suggested they plant it for Hardy’s, drawn to the region’s climate, altitude, red ferrous clays, quartz, and ironstone. I can only imagine the challenges they’ve faced over the years as well.
The winemaking is super relaxed and hands off approach as per usual. Fermented in 4,000L wax-lined concrete fermenters, 10% whole bunch, three harvest dates. Indigenous yeast, long daily pump overs, and extended 6 week macerations for each pick. Basket-pressed, then aged 18 months in 600L Stockinger demi-muids. Racked to stainless tank & aged for a further 6 months in stainless bottled in July 2025. A very challenging season being much cooler than the average, I feel the long elevage has delivered something quite nice. - Latta Vino, Producer
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