Inspired by the wines of Sicily, Stephanie planted Mount Horrocks’ Nero d’Avola vineyard in 2007.
The grapes are harvested by hand, then cold-soaked prior to a nine day ferment. Daily plunging ensures ideal extraction until the wine is racked to French oak barriques (20% new) for twelve months maturation prior to bottling.

Less new oak is used to maintain its juicy palate.

Stephanie’s love affair with this Sicilian grape began when she first tasted nero d’avola wines in 2003 in Italy.

Bright plum-purple with a veritable cornucopia of red fruits and spice on the nose. Medium-bodied, yet generously flavoured, this delicious Sicilian variety has found an ideal home at Mount Horrocks. Ripe cherry and raspberry fruit combine with savoury-edged spice and gentle tannins.

Drinking beautifully upon release it will also age for 10 years.