Background: The Nebbiolo grape originated in the Piedmont region of north-west Italy; best known as the variety of Barolo and Barbaresco. It is believed that the name Nebbiolo is derived from the Italian word Nebbia, meaning fog. The wine is named after the pioneering Roesler family, who managed the property as a dairy for generations. In German, Roesler is an occupational name for ‘rose grower’.
Vineyard: The vines have been established in rocky soils overlooking a north facing slope at the top of the hills overlooking the village of Eden Valley.
Season: The lead-up to vintage saw an early onset of summer, with occasional thunder-storms andfour heat spikes into the high 40s, through summer. Fortunately 16ml of rain came, the first rain for six months which helped dry-grown vines through to maturity. Cool drizzly weather at the end of March nearly brought the harvest to a halt but a return to an Indian summer gave varieties a chance to develop quality fruit.
Winemaking: The Nebbiolo (99%) is co-fermented with Barbera (1%), matured in seasoned French oak hogsheads for 12 months prior to blending and bottling.
Appearance: Ruby garnet .
Aroma/Bouquet: Complex lifted aromas of cherry, wild berry and liquorice with dried rosemary, tobacco nuances and underlying notes of rose hip and dried orange peel.
Palate: Bright red cherry and red currants float subtly across the palate with layers of vibrant acidity and fine-grained savoury tannin.
Food Pairing: Porcini & Taleggio Risotto, Lemon Chicken and chorizo skewers, Braised artichokes with crunchy almond topping.
Acidity: 6.05 g/L
Residual Sugar: NA
Cellar potential: 25+ years
Winemaker: Johann Henschke