More than a decade after it last tasted Australian wines made from the Italian red grape Nebbiolo, the Wine & Viticulture Journal will again be putting these wines to the taste test, this time with the inclusion of some aged styles.

Australian producers of Nebbiolo are invited to enter wines in the tasting, the results of which will be published in the Summer ’19 issue of the Wine &Viticulture Journal (WVJ).

Interested producers are asked to first register their interest with tasting coordinator Rhys Howlett ([email protected]) by no later than next Tuesday (23 October). Both current and aged examples are welcome.

Samples for the tasting will need to be received by no later than Friday, 2 November.

The WVJ last tasted Nebbiolo in 2006, when one of the tasting panelists – David Freschi, of Casa Freschi at Langhorne Creek in South Australia –

commented that Australia was still in its infancy with the variety and extensive research into site selection was needed.

“In Italy, Nebbiolo-based wines are slowly matured in large barrels in cold cellars, but in Australia, similar wines are too quickly developed and fermented. Nebbiolo as a variety needs to be held back and allowed to reveal itself, similar to Pinot Noir,” Freschi said.

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