Nero d'Avola 2019
100% Nero d’Avola · Mendocino County · 504 Cases
This wine smells like tomato vines and wild forest fruits. Feels like dark cocoa powder swirling in bright blackberry juice on your tongue. As one of the few Nero d’Avola producers in the US, we’re delighted to work with this dynamic grape to create balanced wine that can spend up to 10 years in your cellar.
750mL, 13% ABV
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Any Italian dish you’re making. This wine needs food and gets along with the layered flavors of puttanesca, paella, and lentils stewed with tomato and bay leaf. Try it with blistered shishito peppers, grilled romaine, and dishes with burnt herbs.
You’re cooking over an open flame, writing love letters by candlelight and making a lot of eye contact with the person across the table. Reach for this bottle if you need a loving slap in the face.
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The beauty of Nero d’Avola is its Chiaroscuro-like nature: brightness from its ability to hold onto acidity in warm Mediterranean climates, and darkness from its characteristic forest fruits. I spent a very impactful vintage working with this grape at COS in Sicily, so the fact that Nero d’Avola even exists in California—AND I get to work with it in both the vineyard and cellar—makes my heart happy. While everyone else is clamoring for cool climate sites along the California coast, I am proud to be looking inland, where the hotter climate and shorter spring season make low-input farming a reality. I still want to make elegant wines, so it just means thinking outside of the box with the choice of varieties. Nero d’Avola is a perfect natural fit. I’ve been making this wine since 2014 and recently others in California are asking for cuttings and planting Nero d’Avola at their sites—I’m excited to see this amazing grape spread in California!
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100% Nero d’Avola
75% Benson Ranch Vineyard, Ukiah, Mendocino County: 14-year-old dry farmed (no irrigation) vines, gravelly loam soils.
25% Fox Hill Vineyard, Talmage Bench, Mendocino County: 33-year-old vines (as far as we know the oldest Nero d’Avola in CA), sandy loam soils.
Destemmed, pressed at dryness. Aged on lees for 12 months, components racked, blended and returned to barrel for an additional 6 months before bottling. Unfined. Unfiltered. Sediment expected.
Slightly chilled. We like to put Nero in the fridge for ~20 minutes and then enjoy.
(February 2021): Free SO2 8 mg/L, Total SO2 21 mg/L; 0.1 g/L RS (dry).
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