Camwell Wines Nero D'Avola 2024
Camwell Wines Nero d’Avola is an Australian take on a classic Sicilian grape variety that’s become very well suited to warm-climate regions like McLaren Vale. The wine is listed at 13.6% ABV and is made entirely from the Nero d’Avola grape.
Nero d’Avola itself is Sicily’s flagship red grape. It’s known for producing wines with:
dark cherry and blackberry fruit
plum and spice notes
medium to full body
moderate tannins
a warm, slightly savoury finish
It’s often compared stylistically to a softer, juicier Shiraz.
For the Camwell version specifically, there’s not a huge amount of published tasting-note detail online yet, but based on the grape and McLaren Vale terroir, you can reasonably expect:
ripe black fruits
some pepper or dried herb character
soft texture
food-friendly acidity
McLaren Vale tends to give Nero d’Avola a richer and more generous style than the leaner Sicilian originals.
A few serving and pairing tips:
Serve slightly cool for a red — around 16–18°C.
Great with wood-fired pizza, lamb, grilled sausages, tomato-based pasta, or chargrilled vegetables.
Because Nero d’Avola naturally handles heat well, Australian producers have increasingly embraced it as an alternative to heavier Shiraz styles.
Community wine drinkers on Reddit often describe good Nero d’Avola as juicy, dark-fruited, lightly earthy, and excellent value compared with more famous Italian reds.
If you already enjoy:
medium-bodied Shiraz
Sangiovese
Grenache
Montepulciano
…then this bottle is probably in your wheelhouse.
With only 200 cases handcrafted each year,
Camwell Wines is the epitome of small batch. Owners/Winemakers Brad and his father are a son and father duo who work closely with their vineyards to select the best fruit each vintage from entirely family grown vineyards.
Their grapes are grown certified sustainable with low intervention, focusing on keeping things as simple and natural as possible in the vineyard.
The winery is also sustainably minded, and is 100% solar powered. We use minimal intervention and minimal machinery when making our wine, and focus on letting the fruit be the center of attention.