Winemakers Maree Collis and Ray Nadeson love the wines from the volcanic soils of Mt Etna in Sicily. The only problem is, no one grows quirky grapes like nerello mascalese and nerello cappuccio in Australia. Their solution? Blend together a host of Italian varietals and age in an amphora to mimic those fine, graphitey tannins.
The result is deep inky blueberries, pressed violets, and that salty, seaside aroma of summer days spent exploring rock pools. They nailed the tannins; they’re light and mineral and add a delicate savoury edge to flavours of Dutch salted liquorice and cherry cola.
Drink it with smoky, chargrilled eggplant topped with sugo and salted ricotta.