ArilaGardens,Nerod’Avola

Sans

The Italian Nero d’Avola grape has found a great expression in the Barossa region. Traditionally dry grown, Moppa vines are naturally low-yielding and consistently provide parcels of fruit unparalleled in quality. The flavour profile can be described as darker, complex and brooding, and the structure of wines produced from this fruit ensures they cellar remarkably well.

Moppa is arguably the most historic and premium region within the Barossa. It is home to some of the oldest vines in the world with plantings of Shiraz, Grenache, Mataro and Cabernet Sauvignon dating back to the late 1800’s and early 1900’s. Neighbouring vineyards to Arila Gardens have produced highly sought after fruit that have featured in the Barossa’s most top-hand wines, including Penfolds (Grange, Special Bin 111A and Block 42), Peter Lehmann’s (Masterton) and Torbreck (Runrig).

At 300m Moppa is one of the higher points in the Barossa Valley, providing cooler conditions which allow for long, steady ripening. The soil profile is unique �with a patchwork of sand, ironstone & quartz over deep clay.

Nero d’Avola grapes are sourced from the De Fazio Estate and fermented in small open top vats for 8 days with gentle pump overs and hand plunging. It has 10 months in seasoned French oak hogsheads and filtered prior to bottling.

Arila is an Aboriginal word for‘sand, land and earthâ€?â€?thushonouring the original owners of the land. Just like the older vignerons who so carefully tended vine by hand, the current growers still refer to their vineyards as ‘gardensâ€? As a boutique winery, wine production is limited each year. 2019 was the first vintage.

Tasting Notes: Vibrant ruby red. Intense and alluring perfume of raspberry coulis, black pastille, juniper, red cherry, and violets. Fruit forward yet complex with further layers and personality revealing itself over time. Expansive palate of bright berry fruit covering blue, black and red spectrums. Sarsaparilla and subtle creamy malt support the fruit line with fine talc like tannins building in length. The natural acidity has a salivating moreish quality, leaving the palate crisp and clean.