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Chalmers Heathcote Vineyard, Colbinabbin Vic
Chalmers Merbein Vineyard, Merbein Vic
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NERO D'AVOLA
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Nero d'Avola
This workhorse variety from Sicily was first brought into Australia by Chalmers in 1998. Since then there has been a lot of talk in the industry about the variety potentially being the ‘next big thing’ here. It earned the hype due to the suitability of the vine to hot, dry growing conditions as well as the versatility and characteristics of the wines to be made from it. The first Australian wine from the variety was released by Chalmers in 2009, from their original Euston vineyard, now they’re growing it at both their new sites in Heathcote and Mildura.
The 2011 Chalmers nero d’Avola is deliberately made in a young drinking, lifted red-fruit style reminiscent of the Cerasuolo wines of Vittoria. This wine shows a vibrant fruits-of-the-forest and blueberry nose with pretty rosehip aromatics.
The medium-bodied palate marries savoury boysenberry fruit with chalky tannins, sweet spice and just a touch of blood orange.
GI: Heathcote, Victoria
Food Match: Classic margherita pizza with buffalo mozzarella and basil
2011 Nero d'Avola Tasting Notes
Ahh juicy and refreshing. Seriously. Sits in the palate with a washy, loose concentration but squares up and pinches with orange-citrus acidity and a thread of feathery tannins. Smells delicious - dark berry fruit, undergrowth, dried currants. Shows some of the same flavours in the palate, a dark, broodiness sitting under the coolness and freshness. There's no elegance here, but there is huge drinkability. And for that it's oh so worthy. 92 points.
Mike Bennie, The Wine Front, 5/12/12
Kim Chalmers and her family now have two vintages under their belts at their new vineyard in Heathcote, proving that the Italian varieties they pioneered on the hot banks of the Murray River back in the early 2000s are also well suited to the rich red soil of central Victoria. The juicy, slurpy red wines produced from nero d’Avola grapes grown at this vineyard in 2011 point to a very exciting future here.”
Max Allen, Gourmet Traveller