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CUSTOMER REVIEWS
Nebbiolo 2004 tried this wine with friends who recommended it and brought it to Dinner on Saturday. We had it with roast duck, it was very complimentary, smelt and tasted of cherries which was in the duck sauce. Even my girl friend had a second glass and she's a white wine lady. Have ordered half a dozen. Riccardo D.
Nebbiolo Rose 2008 Slightly sweet with a lovely kick. Ivy M.
MEDIA REVIEWS
Arneis
Winestate magazine - May/June 2006 2005 Arneis - Fragrant honeyed aromas - quite a complex nose. Powerful front palate sweetness and good flavour intensity. 3 stars
The Advertiser - Adelaide - November 2005 - Australia's Top 100 Wines - Philip White 2005 Arneis - This is a beauty. It smells like a greengrocery with a florist in the corner, all gentle lemon, fresh ginger and tomato leaf. The palate's fat and juicy and has been made slightly sweet, in the "passito" style. Perfect with antipasto rish in chilli, parmigiano and walnuts. 93 points
Adelaide Hills Weekender - July 2005 - Heather Britton The 2004 Arneis is aromatic with whiffs of pear and peach, a fruity mid-palate and a clean minerally finish. An attractive wine.
The Advertiser - Adelaide - April 2005 - Philip White 2004 Arneis - This beautiful, unctuous, hand-pruned, hand-picked, handmade lovely mskes most chardonnay look plain dumb. Banana, peach and jackfruit blend in its lush, wholesome, fleshiness - it's as silky, clean and syrupy as lychee, but finishes dry. Try it with tomato, bocconcini, basil and pepper on a baguette slice. 94 points
Winestate magazine - May/June 2004 2003 Arneis - Pale gold in colour with green hues. Lovely pineapply, herb and melon notes on the nose with a round, fleshy palate showing underlying savoury notes. 3 1/2 stars Top of page
Dolcetto
Sumptuous magazine - Autumn 2005 2003 Dolcetto - Fragrant raspberry and cherry, a slight dustiness on the nose. Palate light and floral, with a savoury afternote. Recommended
Nebbiolo
The Advertiser - Adelaide - November 2005 - Australia's Top 100 Wines - Philip White 2003 Nebbiolo - Mint and menthol, anise, wintergreen and peppermint edging give zip and vim to the blueberry, cherry and raspberry fruits that give this naughty nebbi its soul. Perfectly reflective of its cool, high source, just hanging out of a spell of cellar and the chance to offer neat counterpoint to something off the wall, like spicy pork and taro. 93 points
Adelaide Hills Weekender - July 2005 - Heather Britton The 2001 and 2003 Nebbiolo demonstrate how, despite their pale colour, this variety is simply light-bodied, not wimpish. Cherry/plum, licorice and chocolate flavours build up in the mouth and show a firm tannin grip. Try them with cheese or pasta dishes.
The Advertiser - Adelaide - March 2005 - Philip White 2003 Nebbiolo - The mysterious, prehistoric nebbiolo comes from misty northwestern Italy - much like the hillsides where Andrew Cottell and Joy Carlisle grew this juicy, audacious number. Its fruit is like aniseed rings and blackcurrant gums; its palate sinuous and sensual; its tannin fine, perfectly drying and persistent. It's delicious with rye bread, pickled walnuts, dried figs, and Adelaide Hills blue cheese. 92 points
Adelaide Review - October 2004 - Nick Stock Nebbiolo is a hard beast to tame, particularly outside of its native Piedmont. The Parish Hill 2003 Nebbiolo is an admirable rendition, boasting all the aroma hallmarks of nebbiolo - fennel, liquorice, anise spice and floral hints. The palate has sweet cherry fruit and aniseed, while tannins are typically chewy and dense with freshening acid. With such a fragrant, fruity expression of nebbiolo, the outlet is promising for this variety in the Hills. 89 points
Australian Alternative Varieties Wine Show - 2004 - Bronze medal - 2003 Nebbiolo
Australian Small Winemakers Show - 2004 - Bronze medal - 2003 Nebbiolo
Nebbiolo Rose
Adelaide Hills Weekender - July 2005 - Heather Britton The 2004 Nebbiolo Rose, pale salmon in colour, has strawberry and light floral notes and a sherbet kick.
Negro Amaro
Gourmet Traveller Wine - June/July 2007 - Peter Forrestal 2005 Negro Amaro - The flavours are ripe and full, with dry but soft tannins and balanced acidity that leaves the finish clean. Good vibrance with lifted, ripe raspberry and dark plums. Tongue-coating viscosity. 4 stars.
Australian Alternative Varieties Wine Show - 2006 - Silver medal - 2005 Negro Amaro
Australian Small Winemakers Show - 2006 - Bronze medal - 2005 Negro Amaro
Winewise - vol.22 no.3 - August 2006 2005 Negro Amaro - A flavour-packed Adelaide Hills red reflecting dark cherries, plums and all manner of spices. The tannins are firm, but the fruit carries them well. A bold creation using a rare variety in Australia. Gold medal - highly recommended.
The Advertiser - Adelaide - July 2006 - Tony Love 2005 Negro Amaro - This so-called "black and bitter" grape indigenous to Italy's east coast is neither here. More garnet, rich satsuma aromas and wafts of herbs over spiced plums, marzipan and soft tannins. Sophisticated.
Winestate magazine - May/June 2006 2005 Negro Amaro - Highly perfumed, musky nose and simple sweet stone fruit flavours. An attractive quaffer - drink it out of tumblers! 3 stars
Adelaide Hills Weekender - April 2006 - Heather Britton An appealing wine and very approachable now. Mouthfilling with loads of soft, sweet fruit flavour, it has gentle spice/pepper and raspberry, plum and lavender notes. Perfect with pizza and pasta.
Pinot Grigio
The Advertiser - Adelaide - October 2008 - Tony Love 2008 Parish Hill Pinot Grigio - Showing a faint brown onion skin colour in its clear bottle, which winemaker Andrew Cottell expresses as Italian style "ramata" skin contact, the wine is super fresh, honeysuckle fragrant with a light pear and honey spectrum of flavours to follow made more interesting by its light minerality and crisply pretty finish. 92 points
The Advertiser - Adelaide - January 2007 - Tony Love 2006 Parish Hill Pinot Grigio - The grigio call - rather than gris - is on the money with refreshing, light honey and spice notes to begin. There's cinnamon, a dusting of nutmeg even, yet it's clean and crisp and full of white nectarine and fresh apple juice without being overly acidic or sharp. Very drinkable. 91 points
Vermentino
Winestate magazine - May/June 2007 2006 Vermentino - Lively, grapey aromas and a nicely balanced palate with good persistence of delicate flavours. 3 stars
The Independent Weekly - Adelaide - January 2007 - Philip White 2006 Vermentino - From the north-west coast and isles of the Mediterranean, the tough old vermentino is probably named after the nature of its wormy tendrils. But this beauty shows it can dance on its belly like a reptile at Piccadilly. It has an appetising dry aromatic, like burlap or hessian, overlain with fig, dried apply, canteloupe and prosciutto. It's slightly oily and firmly structured, with spritely acidity, and would perfectly marry any of the delicacies on the entree list at Chianti restaurant. Very cool. 93 points
The Advertiser - Adelaide - November 2005 - Australia's Top 100 Wines - Philip White 2005 Vermentino - This wine has a gentle aroma of soap and roses, and tastes a little like loquat, with its squishy palate. Bit it's also like aloe vera juice with Chinese gooseberry. And then it's like ... you get my drift. It's perfect for spaghetti vongole. It will be fun to watch as this brave vineyard matures. 92 points
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