2006 Morello Nebbiolo


Colour is mid red with a brick hue. The nose is lifted with complex characters of dampened earth, soy, some florals, dried herbs and a hint of vegemite. The palate is medium bodied and in the savoury spectrum with hints of sour cherry, sweet spices and dried herbs. There is good balanced acidity as Italian style wines should have, which combine with the savoury fruit to give a rich mouthfeel. The wines finishes with chalky tannins and fruit.

Vinification Notes

Grapes picked at optimum ripeness from our St Kitts Vineyard, in a few different batches. The grapes are then crushed, destemmed and fermented in small open fermenters using natural yeast. Some parcels are left on skins for up to three weeks, other parcels are pressed when dryness is reached.


All pressed wine goes into old hogheads where it matures for at least 24 months. The wine is then racked out of barrel and the wine is bottled unfiltered.

Vintage Notes

2006 Vintage had a mild and long ripening season. These conditions favoured the accumulation of intense colour and flavours in the red grapes.


April 2006

Max Allen, Gourmet Traveller Wine, August 2010

'Top Drops Of Month' - ' You don't usually find this much glorious, true to style varietal character, rose-scented cherry fruit, savoury, dusty tannin grip - in Nebbiolo under $50, let alone around $20'

2009 / 2010 Big Red Wine Book; Campbell Mattinson & Gary Walsh

91 Points; ‘Nebbiolo is notoriously difficult to get right, and decent examples usually come at a high price. We’re not sure what Thorn-Clarke’s secret is, but we hope it keeps doing it!

Tim White,The Australian Financial Review, 28 November 2008

93 Points ; Varietally authentic Australian Nebbiolo for under $20? Amazing! Smells really good this: loganberries, a sniff of violet, hot terracotta and really quite perfumed. Attacks forest berry sharp and sapid on the tongue, builds big, scrunchy ‘nebb tannins, which then melt at the back and mingle with the pippy fruit’

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May 2008

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Tasting Notes