Foster e Rocco is the collaboration of two friends Adam Foster & Lincoln Riley who have undertaken a project to make wines that they want to drink; approachable, accessible and above all food friendly. Having spent many years working in restaurants as sommeliers, both individuals understand the role food and wine plays in uniting people through engaging their senses. A desire to create wines that are appealing yet interesting to the modern Australian food and wine lover, and mutual respect for the versatility of the Sangiovese grape, helped shape the Foster E Rocco project to produce a selection of hand-crafted wines. Nuovo is a wine that lets the fruit do all the talking. Inspired by the Gamays of Beaujolais, it is a 100% unoaked, fresh expression of Sangiovese. The 2016 Nuovo is perfumed bright & juicy. Fragrant cherry and cranberry aromas are supported with floral notes, spice and fennel accents. Medium bodied palate that is multi layered, with savoury notes of tobacco and dried herb notes. Sprightly acid and fine soft tannins complete the picture.

The town of Heathcote in central Victoria has, in recent years, become somewhat renowned for the production of high quality Sangiovese wines. One of the reasons for this is due to the work of Foster e Rocco, a relatively new winery on the scene run by good friends Adam Foster and Lincoln Riley. Their mission is a simple one - to produce the kind of wines they would want to drink themselves. What does that entail? Essentially, three things: accessibility (nothing pretentious here, just good, drinkable, delicious wine), food friendliness, and plenty of character. The Italian influence on Foster e Rocco goes beyond the name. Their output is heavily influenced by the wines of Tuscany and other regions of Italy, with Sangiovese being their principal grape varietal. However, the aim is to create wines which offer a nod to the Old World, while being recognisably Australian in their approach and approachability, interesting and refined, but also great fun to drink alongside a barbeque, or while chilling out with a pizza with your mates. Adam and Lincoln are open to experimentation, using oak when it suits them and the wine style they’re striving for, and are keen to keep intervention in the vineyard as low as possible in order to ensure the best results and the highest levels of expression.