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Friday, July 30, 2021 - Stephen Pannell makes several other varietals that aren’t as common in Australia like Touriga and Barbera, but he’s most famous for his Nebbiolo, which he learned how to make from his time working with GD Vajra in Piedmont and recruiting help from his friends in Piedmont to consult for him in Australia.

Biodynamic. Aged 14 months in old Hungarian oak and large vats. Some oak notes at first with some coffee and tobacco. It’s fuller and more tannic than the Sandrone or Clendenen, but stays elegant. Darker than the Sandrone, but like the Clendenen it became more red-fruited over time and gained lots of floral notes. Baking spices. It became more aromatic in general. It has the elegance and feeling of lightness with power and structure I like in Barolos, but it still needs time. 92+

https://winediplomats.com/nebbiolo-beyond-barolo/

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