Australian Nero D'Avola - whats good?
Posted: Thu Apr 23, 2020 12:39 pm
Spawned from a discussion on the Vietti thread.
Whats good in Australian Nero D'Avola? There are a heap of them appearing on the shelves. Some I have tried, all 2018s I think:
Coriole: (I have a ntoe that Iv'e jsut copied the Winefront note as it is spot on) Purple, stony, floral, spicy, dark chocolate almond. Medium-bodied, distinctly ‘mineral’ feel here, good fruit, but not specifically fruity, with a raft of other more savoury flavours in the mix. Finish is gently chalky in tannin, with an ‘inky’ aftertaste
Unico Zelo: Didnt write down which one this was. Pretty ordinary. no faults, but to call it elegant is doing it a kindness. Its just lacking punch or any real character, Orange rind and red berries, dusted with spices, reminiscent of sangria in some ways. $15 would have been fairer that the $50 (!!) asking price
S C Pannell Diavolo: This is a bit of a beast that has seen some winemaking attention. Raw and young and needs time to settle. It’s a big juicy thing, and seems to have seen some work too - graphite and mocha to go with fat juicy ripe cherries and a lick of tannin to close it out. Leave to settle. Will be a versatile food wine.
Cheers
Andrew
Whats good in Australian Nero D'Avola? There are a heap of them appearing on the shelves. Some I have tried, all 2018s I think:
Coriole: (I have a ntoe that Iv'e jsut copied the Winefront note as it is spot on) Purple, stony, floral, spicy, dark chocolate almond. Medium-bodied, distinctly ‘mineral’ feel here, good fruit, but not specifically fruity, with a raft of other more savoury flavours in the mix. Finish is gently chalky in tannin, with an ‘inky’ aftertaste
Unico Zelo: Didnt write down which one this was. Pretty ordinary. no faults, but to call it elegant is doing it a kindness. Its just lacking punch or any real character, Orange rind and red berries, dusted with spices, reminiscent of sangria in some ways. $15 would have been fairer that the $50 (!!) asking price
S C Pannell Diavolo: This is a bit of a beast that has seen some winemaking attention. Raw and young and needs time to settle. It’s a big juicy thing, and seems to have seen some work too - graphite and mocha to go with fat juicy ripe cherries and a lick of tannin to close it out. Leave to settle. Will be a versatile food wine.
Cheers
Andrew