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Cellar Craft Limited Nebbiolo (February Release)

Cellar Craft Limited Nebbiolo (February Release)

Item Number 2325
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                                                            Cellar Craft Limit Release                  
                                               February 2012 Release

The Nebbiolo grape is most famous for being the primary varietal in Italian Barolo and Barbaresco wines. It has also been slowly making inroads in California vineyards.

We have been running trials with Nebbiolo grapes from Erickson Farm in Madera, California for nearly a year and are pleased to now offer you the chance to discover Nebbiolo in our take on an American-style Barolo in this year’s Limited Release program.
The wine that we present captures the classic profile of Barolo and Barbaresco. It is indeed a very BIG wine with deep, brooding red colour, dense and traditional in style with highly extracted ripe fruit, dark spice, tobacco notes, high alcohol and very pointed tannins that give a sense of power and majesty. 
The secret that enabled us to achieve this lofty profile was found when we introduced some rich Syrah juice from Rattlesnake Valley Vineyard in Yakima Valley, Washington into the main bladder and blended Yakima Syrah skins with the Nebbiolo skins into the crushed grape pack.  Fermentation on robust crushed grapes seems to be essential to make this blend achieve the levels of intensity that is found in Barolos.
The  assertive tannins do demand that this wine be aged at least a year (most Italian Barolo or Barbaresco wines require 5-10 or more years before they are considered approachable) but the rewards for patience are high.
After a year the cherry fruit aromas and flavours begin to show balanced integration with the spice notes, the 2- stage Hungarian oaks, the maturing tannins and the elevated alcohol level.  Further ageing will pay further rewards but the wine does retain its signature chewy, dry texture.

This BIG wine demands big foods as pairings. Think game meats (venison, duck, and pheasant), braised beef and lamb, cured meats, truffles and mushrooms, heavy tomato-sauced pasta, rich risottos or break the bank and serve with foiegras. Appropriate cheeses would include Pecorino Romano and a favourite blue cheese.