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Chalmers Nero d'Avola

Chalmers Nero d'Avola 2013



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Product details

  • Variety

    Nero d'Avola
  • This workhorse variety from Sicily was first brought into Australia by Chalmers in 1998. Since then there has been a lot of talk in the industry about the variety potentially being the ‘next big thing’ here. It earned the hype due to the suitability of the vine to hot, dry growing conditions as well as the versatility and characteristics of the wines to be made from it. The first Australian wine from the variety was released by Chalmers in 2009, from their original Euston vineyard, now they’re growing it at both their new sites in Heathcote and Mildura.

    Juicy, cherry fruit on the nose and palate.  Silky-soft and succulent, this is extraordinarily easy to drink.

  • Alcohol

  • When to drink

    Drink now or keep for 2-3 years
  • Bottle

    • Screwcap

Press ReviewPress

I seem to be sticking with a largely Aussie theme this week, but no matter, when there are such great new wines coming onto the scene. Forget the over oaked Chardonnays of old, new wave Australia is really making its mark. Splash out a little more this weekend and indulge in Chalmers Nero d’Avola 2013 a South Australian wine, made from a Sicilian grape variety, produced by an Australian wine producer who happens to be half Italian. Silky, refined, soft and subtle, it has an exuberant juicy ripeness and is bursting with bright, black cherry, damson and plum fruit, with hints of candied peel and warm spice. More subtle than many Aussie blockbusters at 13.5% alcohol, it’s a ripe, vibrant , mid-weight red, which would make a very happy partner to herb-dusted lamb steaks, penne arrabiata, or rich game stews.

Angela MountBath Weekend Magazine, October 2016

(2012 vintage) Bright crimson, good retention of colour; the medium-bodied palate has a mix of red cherry, black cherry and plum, the tannins soft, the acidity hanging in there nicely.

James HallidayJames Halliday, Wine Companion Online, July 2014

(2012 vintage) This is a terrific, if uncomplicated, juicy drink best enjoyed now. Although it has stuffing with cherry fruit, orange zest, earth and spice, it’s savoury with supple tannins and good acidity. 90/100

Jane FaulknerWine Companion Magazine, Apr/May 2014

Food recommendation

Classic margherita pizza with buffalo mozzarella and basil

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