The single acre of Nebbiolo is grown in a cool, protected southerly pocket on the corner of shale at the southern end of 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.

Peter Graham's Nebbiolo is a labour of love. He crafts it in a traditional way.

From a minuscule, frost affected vintage. Hand picked, destemmed and then fermented in a 1 tonne stainless steel container, left on skins for 4 weeks. Pressed to one 5ooltr old puncheon.
Matured for 30 months on lees and bottled directly from puncheon. No fining no filtration!

The fruit is gently handled from picking to the long, slow ferment. His two large traditional botte, his pride and joy, are filled by gravity. The juice is left to sleep for a few years prior to release. It's a long process to get the wine to bottle but it's worth the wait.

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.

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