Unico Zelo Cherry Fields Dolcetto 2017
An upfront nose of plums and cherries with a light exotic spice lending definition to the intense aromatics. A structured weight with medium-bodied density and a cleansing acidity driving flavor across the palate. Some playful tannins that close out the wine as playful but serious.
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A new venture in the Adelaide Hills by winemaking couple, Brendan and Laura Carter. Following their passions for Italian-inspired, textural and site-expressive wines, they seek to create Australian examples of Mediterranean varieties in an approachable and jovial fashion.
It's this passion that has driven them to start two wine labels, one that protects their farmers and another that protects their future. They have since taken these concepts and with their distillery, applewood - catapulted it into the horticultural realm - studying indigenous produce, it's beneficial effects on the land and the stories it can tell through incredible colors, flavors, and textures.
Adelaide refers to the diverse super zone in South Australia containing the Mount Lofty Ranges Zone (Adelaide Hills, Adelaide Plains and Clare Valley), Fleurieu Zone (Currency Creek, Kangaroo Island, Langhorne Creek, McLaren Vale, and Southern Fleurieu) and Barossa Zone (Barossa Valley and Eden Valley).
The Adelaide Hills region is distinguished and beautiful, offering a cool respite in the summer for Adelaide city dwellers. With vineyards planted fairly high in elevation at 1,500 to 1,800 feet, it is known for particularly fine, citrus-driven Sauvignon Blanc.
The Adelaide Plains is a hot region northwest of the Adelaide Hills that produces approachable, value-driven wines.
An easy drinking red with soft fruity flavors—but catchy tannins, Dolcetto is often enjoyed in its native Piedmont on a casual weekday night, or for apertivo (the canonical Piedmontese pre-dinner appetizer hour). Somm Secret—In most of Piedmont, easy-ripening Dolcetto is relegated to the secondary sites—the best of which are reserved for the king variety: Nebbiolo. However, in the Dogliani zone it is the star of the show, and makes a more serious style of Dolcetto, many of which can improve with cellar time.