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2018 Cabernet Nebbiolo
$40.00 – $480.00
Dark fruits of Cabernet with the pretty aromatics and minerality of Nebbiolo, Structure and poise, Power and finesse.
Description
Two Wilyabrup Cabernet Sauvignon parcels, with some Nebbiolo from Yallingup – all three separately harvested, fermented and matured in aged casks.
A 60/40 blend (Cabernet Sauvignon/Nebbiolo) highlights the strengths of each variety. Cabernet offering the black fruits, structure and pencilly oak; Nebbiolo supplying florals and aromatics, the juiciness and spicy red-fruits.
All parcels wild-fermented in open bins, basket-pressed into aged French oak. Unfined, unfiltered.
Cloudy red colour. On the nose aromatic florals and minerality from the Nebbiolo lead to a core of Cabernet-esque blackcurrant, graphite oak, dark chocolate. Tobacco leaf and mocha adding to the mix. Medium bodied yet with some density to go with the finesse. Spicy red/blue fruits, coconut and star anise meld with the dark fruits. A potpourri of exotics.
The palate shows satsuma plum and eastern spices. The creamy mouthfeel is generous and inviting, soft acid and gentle tannin assisting. Briary red/black-fruits to lead to a long finish.
Drink with rich/rare red meats, hearty stews, tomato-based pasta and pizza.
sharon batley –
A 60-40 blend, Amato Vino’s 2018 The Pig Cabernet Nebbiolo successfully blends the floral and iron elements of Nebbiolo with the mulberry and cassis fruit and velvety texture of Margaret River Cabernet Sauvignon. It’s dark red in the glass and medium to full-bodied on the palate, with appealing layers of ripe tannins on the palate and through the firm, dusty finish.
Joe Czerwinski, The Wine Advocate – January 2020