So, what might a ten year old Australian nebbiolo taste like? I opened a 2001 Parish Hill nebbiolo last night to find out.
The usual pale red to brick light colour and edges. Somewhat muted nose, on-again off-again dull florals to smell. The same on-off pattern stretches through the palate, sometimes evident aged fruit, other times tar, dried herbs and a hint of the medicinal. Screwcap has not let this wine down - it is evidently nebbiolo, just lacking some stuffing and drive. The tannins have resolved themselves and the wine went well with organic chicken schnitzel, pan fried mushrooms with thyme, new potatoes and steamed green veg (brussel sprouts and zucchini).
Nothing to write home about, but evidence that some of the early Australian nebbiolo (my grand sample of one) is able to make a credible showing ten years from vintage. I'll look at some older Coriole nebbiolo in a coming post.