This creative blend is inspired by Côte-Rotie's classic co-ferment of a splash of aromatic Viognier with the Syrah, but here we zoom in on Australia's Italian varieties (Unico Zelo's specialty!), using Sicily's main red and main aromatic white instead: Nero d'Avola with a splash of co-fermented Zibibbo (a type of Muscat). Tasting notes: The nose is concentrated and inviting. It provokes childhood memories of that weird and delicious soapy purple gum “Thrills,” something like lilac and licorice, so pretty and bright and grapey, like welches grape juice went to university. The concentration is wonderful. The palate gushes with bergamot, grape, plum, black cherry, just so many fruits, explosive and juicy, nuanced with notes of lavender, lilac, and river rock, and a refreshing acidity. The finish rings the same with adds notes of aniseed. A pleasure! From Brendan & Laura: "If anywhere in the world could make the freshest, zippiest style of Red - you'd expect it to be in the middle of the desert. Hailing from some of the most ancient soils on earth - The Riverland, is a complete underdog region that epitomises what it is to craft fine wine on the edge. Rich red earth, sandy soils covering limestone. Challenging, avant-garde - and one of the most exciting wines we've crafted to date. We're intensely passionate about Nero d'Avola and its clear potential in the warm, sun-drenched spots of Australia. The insane water-efficiency of this variety coupled with no additions in the vineyard or winery (save for a small component of SO2 at bottling) displays the potential for this variety to craft succulent, juicy, aromatic and supremely refreshing wine. A touch of ancient vine Zibibbo lifts the aroma into supreme smash ability. Fresh. A.F. You've been warned."