Domenica Nebbiolo 2015

“Here’s a winemaker who understands Nebbiolo” - Wine Front 95 Points

Australia, VIC, Beechworth
#Sold-Out  #Domenica  


Wine Front 95 Points!

"A first crack at a Nebbiolo from this producer for me. Hopefully, I come to it well prepared. And after tasting it, just now, I can say “Here’s a winemaker who understands Nebbiolo”.

Dark cherry, dried roses and a subtle mint/gum leaf fragrance, brown spices and earth. Full-bodied, yet has finesse, a controlled power, with sheets of rusty tannin and black tea pucker, savoury and full of fruit, an ironstone feel, dry and very long, all that spice and sweet tannin running long on the finish. What a wonderful expression of Nebbiolo. I’ve had nothing to do with this wine, and yet I feel curiously proud that we’re making something this good in Australia. It took me about a minute to form an opinion on it; it’s just so convincing."

Gary Walsh, Wine Front, November 2018


"Domenica winemaker Peter Graham worked fifteen vintages at the great Giaconda in Beechworth, working closely with the vineyard which he was to eventually buy and operate as his own. Domenica has a single acre of Nebbiolo which yields at most three or four bunches per vine. It reflects its cool origins, with beautiful structure, gripping minerality and a deep, complex core of savoury and primary fruit flavour.

At Domenica, winemaking is traditional, with natural yeast fermentation, gentle oak maturation and bottling unfiltered for maximum complexity. An incredible new release showing again that Domenica is one producer mastering Nebbiolo."

- Wine House

"The single acre of nebbiolo is grown in a cool, protected southerly pocket on the corner of shale at the southern end off the property. This soil holds more water than the granite, allowing the typically large canopy to maintain its integrity throughout the summer, usually without supplementary irrigation. Tiny yields of three or four bunches per vine develop the intensity of fruit required to make nebbiolo with beautiful structure, and a deep complex core of ripe fruit. The fruit is crushed and destemmed, and fermented in concrete, for between three and six weeks, dependant on the wine and the season.

Maturation is in a traditional wooden botti of 1600 litres capacity. A long maturation between two and three years is required to allow the tannin to soften, and the intense, bright fruit to deepen, and allow some of the secondary,more subtle aromas and flavours to shine through."

- Domenica