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Arrivo Lunga Macerazione Nebbiolo

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Arrivo Lunga Macerazione Nebbiolo

Expert Reviews

Tyson Stelzer (2009 Vintage) says
Eight years of viticultural and winemaking trials certainly paid off prior to the first Arrivo release in 2004, with a standard of great consistency established since – no small feat for a single, young vineyard high in the Adelaide Hills. “Lunga macerazione” is “long maceration”, 72 days on skins here, which maker Peter Godden suspects makes this the last red to be pressed in each Australian vintage. This lifts it above Arrivo’s short maceration nebbiolo in structural depth, magnificent persistence and all-round completeness. It lacks nothing in varietal integrity, delightfully fragrant in rose hip, exotic spice and musk aromas, vibrant in lively strawberry and black cherry fruit and compelling in its liquorice density.
Wine Taste Edition 130 2013
Angus Hughson (2006 Vintage) says
This is the dream for Peter and Sally - to make a profound and long-lived Nebbiolo in the traditional Piedmontese manner with long maceration of fruit - 72 days to be exact. This is the first release of the Lunga Macerazione and it is fascinating to compare with the standard release. Despite the long time on skins, if anything it is already more subtle in the mouth and certainly more youthful with hearty but beautifully integrated tannins, illustrating great potential for development. Vibrant mineral, small berry aromas lifted by floral spicy notes, the palate is only medium weight but gives a sense of vitality, complexity and bold structure that finishes with a fine, long finish. At the moment it is still tightly coiled but promises to be a superb and benchmark expression of Australian Nebbiolo.

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