Chalmers Nero d’Avola rangibackvintage Fermented using indigenous yeasts

Fermented using indigenous yeasts

“Smelling of yellow plum tart

The palate is similar to my aroma notes

Chateau Haut-Bailly has 30 hectares under vine planted to 60% Cabernet Sauvignon

Deep in colour

Chalmers Nero d’Avola rangibackvintage Fermented using indigenous yeastsImported by the Chalmers family in 2001, that one little vine which was brought in has evolved into more than 200,000 vines planted all over Australia and is doing great things. Its really found a synergy with the red soils of Heathcote, particularly in the top block where the Chalmers Nero dAvola is grown. In the glass, the combination of the lightness and charry graphite notes of our site with the cherry raspberry, tar and hard herb characters of