– Nebbiolo needs a long ripening season to reach its best.

– It’s pale in colour but bold in tannins and acidity.

– It grows best in cooler, elevated regions of Australia.

– It smells like roses and tar, but tastes like cherries and earth.

– It’s a wine that rewards patience—aging makes it shine.

Nebbiolo is a red grape that makes some of the world’s most complex and age-worthy wines. In Italy it’s revered for producing the countries most prestigious wines, Barolo and Barbaresco.

What makes this varietal so adored is its high acidity and firm tannins. However, it’s a tricky grape in the vineyard —slow to ripen, hard to grow, but rewarding in the bottle.

The name Nebbiolo comes from the Italian word nebbia, meaning “fog,” likely referring to the misty harvest season in Piedmont, where the grape is grown.

Australian Nebbiolo is a fresh take on this old-world classic. It still has the high tannins and acidity, but the warmer climate brings out more fruit—cherry, raspberry, and plum—while keeping that signature earthy backbone.

Italian Nebbiolo, especially from Barolo and Barbaresco, is heavier on structure and needs years to soften. It leans into dried roses, tar, and truffle. Australian Nebbiolo is brighter, with fresher red fruit, softer tannins, and a bit more spice. It’s still serious, but more approachable when young.

– Small, thin-skinned berries with high tannins.

– Pale ruby colour that deepens with age.

– Aromas of rose petals, violets, and earth.

– Flavours of cherry, raspberry, dried herbs, and leather.

– High acidity and firm tannins, making it great for aging.

Nebbiolo first landed in Australia in the late 20th century. Winemakers were looking for a new challenge. It took time to figure it out, but now, some of Australia’s best winemakers are proving that Nebbiolo has a place here.

– Pyrenees (Vic) – Where SubRosa sources its Nebbiolo.

– King Valley (Vic) – Home to Italian heritage growers.

– Adelaide Hills (SA) – Cool-climate and elegant.

– Hilltops (NSW) – Great altitude and long ripening.

Aromatics: Nebbiolo has roses, tar, and dried herbs. Shiraz is bold with black pepper, plum, and chocolate.

Flavour Profile: Nebbiolo leans toward red cherry, dried fruit, and spice. Shiraz is all about dark fruit, blackberries, and licorice.

Body & Texture: Nebbiolo is lighter in colour but firm and structured. Shiraz is full-bodied, round, and smooth.

Acidity: Nebbiolo has high acidity, making it fresh and age-worthy. Shiraz is lower in acidity but rich and plush.

Aromatics: Nebbiolo has floral notes, earth, and spice. Cabernet leans into blackcurrant, eucalyptus, and cedar.

Flavour Profile: Nebbiolo is bright with red fruit, truffle, and savoury herbs. Cabernet has darker fruit, mint, and tobacco.

Body & Texture: Nebbiolo is lighter but more tannic. Cabernet is structured and bold but with smoother tannins.

Acidity: Both have good acidity, but Nebbiolo is sharper, keeping the wine fresh for decades.

Aromatics: Nebbiolo is one of the most aromatically complex red wines, changing significantly with age. Red cherry, wild strawberry, leather and truffles invite you in. Pinot is more delicate, less aromatic with notes of raspberries, rose petals and dried lavender.

Flavour Profile: Nebbiolo is a medium-bodied, fruit-driven wine – stewed plums, hints of mushroom and woodsy spice. Pinot leans into strawberry, raspberry and gentle spice.

Body & Texture: As Adam says…Nebbiolo has more going on than Pinot. What this means is Nebbiolo is complex with firm, gripping tannins. Typically Pinot is lighter in body with fewer layers.

Acidity: Nebbiolo’s bright acidity and layered complexity allow it to cut through rich dishes, enhance delicate flavors, and evolve alongside a meal in a way that Pinot’s softer structure often cannot.

Yes. This wine isn’t for the impatient. Young, it’s full of red fruit and strong tannins. After 5-10 years, it softens into something deeper—earthy, spicy, with notes of dried fruit and leather. If you want to see its full potential, cellar it for five years and you will be rewarded.

And how does it compare in aging potential to a Pinot? Nebbiolo’s tannin and acidity complexity give it the backbone to age for decades, while Pinot Noir, though elegant and long-lived in its own way, generally peaks sooner.

We absolutely love Nebbiolo for its food pairing abilities. It’s got tannins that grip, acidity that cuts and flavours that don’t fade. It works with rich meats, salty cheeses and earthy dishes, making everything taste a little sharper, a little deeper.

For a comprehensive list of pairing ideas, check out our Nebbiolo Pairing Guide. The list includes these and plenty more!

• Grilled ribeye with rosemary butter – The tannins cut through the richness.
• Roast chicken with paprika – Complements the wine’s herbal and umami notes.
• Pad Thai & Satay chicken skewers – The umami and light spice of these dishes complement Nebbiolo’s red berry flavours.
• Hard cheeses like Parmigiano-Reggiano – A perfect match for Nebbiolo’s acidity.

Nebbiolo should be served at 17-19°C. Too cold, and the tannins take over. Too warm, and the acidity fades. Open it 30 minutes before drinking, or decant it to let it breathe. If it’s too cold, just hold the glass in your hands for a few minutes.

Read our article on Why Temperature Matters for more on this subject.

Australian Nebbiolo is for those who love a wine with character. It’s not a bold, easy-drinking red—it’s a wine that makes you think. If you’re patient, it will reward you with layers of complexity, spice, and elegance. If you love structured, food-friendly wines, it’s time to give it a try.

We started producing Nebbiolo for our inaugural SubRosa vintage in 2013. SubRosa Nebbiolo is constantly rated as one of the top Nebbiolo wines for aging in Australia.

Our 2019 SubRosa Nebbiolo was rated the top non-Italian Nebbiolo at the International Wine Challenge in London in 2024.
“Rose, cherry and spice with dried herbs and hints of mushroom. Light, bright and crunchy with a mineral core. This shows that Aussie Nebbiolo can age beautifully. Delicious plums and herbaceous.”

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