In Greg’s view, Nero d’Avola is the ultimate Australian grape variety — drought resistant, naturally flavourful and acid-driven, thriving in the hot, dry Riverland. Organically and biodynamically farmed, it consistently delivers bold, vibrant fruit.

Fermented on skins for 14 days, hand-plunged twice daily and pumped over during fermentation. After pressing, the wine aged for 8 months in old French hogsheads to enhance depth and complexity.

Dense mixed berry aromas, carob and earthy moss with a touch of white pepper spice. The medium-bodied palate is driven by cranberry and pomegranate acidity, balanced by soft tannins.
Perfect with pepperoni pizza or spaghetti alla puttanesca — ideal for sharing with friends.