The Protero Vineyard is home to a unique style of Nebbiolo, sourced from a small block originally planted in 1999. At the winery the 75% of the fruit was fermented in open top stainless-steel fermenters and 25% in an old oak fermenter. Gently pressed and settled in tank for six weeks before being sent to puncheon for Malolactic fermentation. A further four months of maturation in puncheon post malolactic fermentation before being sent to large oak vats for the final six months of maturation. Superbly medium-bodied, Protero’s Nebbiolo represents Stephen Pannell's understanding of tannin, a paradigm which drives all his red-winemaking decisions. Perfumed, brooding and complex, it is a beguiling expression that can sustain a meal from entrée to main. Stephen remarks "there aren’t many places outside Piemonte where Nebbiolo has translocated well, but this vineyard is one of those places.” [#intro]Perfumed, brooding & complex, this is a beguiling expression of 'Aussie' Nebbiolo...[/intro]