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Brash Higgins Nero d'Avola Amphora 2016


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This little beauty comes the mind of a whirlwind of a man Brad Hickey. An American by birth Hickey is surely a citizen of the world, hence making Nero d'Avola in McLaren Vale fermented in Amphora. This wine will blow you away with cinnamon and clove adorned cherry fruit with a touch of cola and earth.

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Professional Reviews

Robert Parker

RP 90
"The 2016 Amphora Project NDV is a Nero d'Avola that spends six months on skins in amphorae. Hickey claims that the variety's raspberry fruit is too dominant without the skin contact. Instead, the wine is floral and herbal on the nose, a bit Campari-like even, with hints of orange zest and coriander. Medium-bodied, it's smooth and streamlined in the mouth, finishing with a silky texture and peppery, zesty overtones."

Wine Spectator

WS 94
"This whole-bunch nero d’avola is so vibrant and pure. It shows blueberries, lifted lavender, raspberries, citrus and dried oregano. Medium-bodied with laser-sharp acidity, fine but grainy tannins and a driven finish."

Wine Enthusiast

WE 87
"American ex-pat Brad Hickey's wines are anything but boring. In this Nero d'Avola, left for six months in locally sourced clay amphora, aromatics are at the fore. Potpourri-like florals border on soapy, along with bright red berry, orange peel and herbal cocktail bitters. The palate is tightly wound and grainy-textured, with sappy, savory, vice-like tannins and a briney finish. Drink now–2028." -Christina Pickard


  • Grape Variety

    Nero D'Avola

  • Vintage


  • Size


  • Farming Practice


  • Style

    Earthy , Herbaceous , Spicy

  • Sweetness


  • Body

    Medium Bodied