La Prova
Adelaide Hills, South Australia
Sam Scott continues to redefine our expectations of Italian varieties grown in Australian soil. His La Prova label has turned out some of the most breathtaking interpretations of Nebbiolo, Pinot Grigio, Aglianico and Prosecco produced here as well as Sam’s most adored variety Sangiovese. The Sangiovese from here remains possibly the most compelling version of this variety that we have seen grown in Australia, period.
Two distinct labels make up La Prova’s suite of wines, the white label wines focus on varietal expression and outstanding value where the Uno range are the single-site wines from growers Sam works closely with year-round. The grape growing and winemaking ethos is very much one of low impact, using native yeasts and only a little sulphur when bottling. Old oak and long, purposeful maceration for the red wines (sometimes in excess of 9 months on skins) allow Sam to realise savoury nuances, structure and an ethereal quality in his wines in the never ending pursuit of the purest expression of these varieties in Australia.
2024 Prosecco
Sam’s natural affinity with Italian varieties is beautifully showcased here. This Prosecco was sourced from none other than the region that pioneered Australian Prosecco, the alpine King Valley. As the Australian spiritual home of Prosecco, it offers the perfect combination of continental climate, with warm days and cool nights on the upper slopes, and warmer Mediterranean influence on the valley floors. Its diverse landscape stretches along the King River, surrounded by mountains and expansive vineyards. This wine shows the hallmarks of approachability and sophistication. It is a fun, light-hearted drink to enjoy with Arancini and Salumi aperitivi.
Winemaking:
As a variety that requires extra time to reach full ripeness, Prosecco (commonly referred to as ‘Glera’ in northern Italy’s Veneto region) gets picked mid-March, well beyond the high temperatures of February. In 2021, it benefited from a cooler growing season, which enabled the vines to slowly ripen fruit with great varietal character, lower beaumés and high natural acidity. The fruit went through a slow, cool primary fermentation in stainless steel to extract the bright and delicate varietal characters. The secondary fermentation took place in a pressurised tank (Charmat method) to achieve the perfect amount of carbonation, before bottling with a dosage of 7.5 grams per litre of residual sugar.
Tasting Notes:
It is such a playful wine with bright notes of orange blossom, green apple, and pear that spring out of the glass to tickle the nose. The lively mousse lifts delicate flavours of white peach, melon, and crunchy Granny Smith apple that dissolve slowly, leaving behind a fine chalky trail and a mouth-watering acidity.
2024 Pinot Grigio
Sam’s winemaking philosophy revolves around thoughtful vineyard work and selective picking times. Each wine conveys a unique sense of place as the fruit is sourced from vineyards suited to each variety – predominantly from the cool rolling Adelaide Hills, and as far as McLaren vale and even Victorian King Valley. The Adelaide Hills’ cool climate blends perfectly with Sam’s progressive attitude to winemaking to produce this outstanding Pinot Grigio.
Winemaking:
South-east and east facing slopes were chosen for this early-ripening Pinot Grigio, to allow a slow, steady fruit maturation. The fruit was hand-picked, chilled overnight and bunches were pressed whole the following day. The idea was to extract the most pristine free-run juice possible, free of phenolics. In stark contrast to the initial steps, the juice was left to oxidise to develop fleshy lees into the ferment. They impart a savoury character to this bright, fruit-driven wine.
Tasting Notes:
Here is a Pinot Grigio that is far from being neutral beige. Instead, it bursts with originality. It offers a vivid expression of the variety’s personality in the most glorious textural, creamy, and mineral of ways. It has bright, intense aromas of tart green apple, grapefruit and sweet Nashi pear that echo on the palate, with a lingering lemony flavour complemented by a racy acidity on the finish.
2024 Fiano
There is something so compelling about wines that are made thoughtfully, in such minute quantities, and yet remain affordable. Experiencing the La Prova wines is like looking to the future, as they reflect our evolving tastes and complement our lifestyle so effortlessly, while offering a sensible solution to strains put on our environment. As one of the best Fianos in the country, it embodies all the things La Prova stands for: aromatic deliciousness expressed subtly and with enough grip to provide textural appeal. Originally from Campania, Fiano is global warming-proof, it adapts to weather extremes whilst retaining great natural acidity.
Winemaking:
The fruit is sourced from Caj and Genny Amadio’s vineyard in Kersbrook, situated north of the Adelaide Hills, where warmer temperatures are inkling toward the Barossa Valley’s. 65% of it is fermented in stainless steel tank on gross lees, while 35% is fed straight off the press into old French oak barrels for a wild fermentation on full solids. The resulting wine is textural and fleshy to boot.
Tasting Notes:
Once again, Sam’s Fiano hits the nail on the head with incredible precision. Assertive notes of grapefruit pith and lemon zest stretch deep and wide across the palate. It is rich and waxy, yet crisp with energising acidity. Trademark varietal bitter almond characters emerge in the background to contrast the mouth-watering saline acidity.
2024 Fiano ‘Uno’
The Uno Fiano, also known as the ‘Pilota’ Fiano, incarnates the symbiosis between Caj and Genny Amadio, their Adelaide Hills Kersbrook vineyard, and Fiano. It’s made from the first small pilot block planted in the region in 2005, grown at the warmer, drier northern end of the Hills on sandy loam soils over weathered schist.
"It’s a great site for the southern Italian varieties where the warm to hot days are tempered by the cooler nights." Sam Scott.
Fiano is global warming-proof and adapts to weather extremes whilst retaining great natural acidity. The Uno Fiano embodies all that La Prova stands for – aromatic deliciousness and varietal integrity, expressed subtly and with enough grip to provide textural appeal. Enjoy it with lobster, prawn and zucchini tortellini, and tarragon butter.
Winemaking:
The fruit is hand-harvested, whole bunch pressed and transferred to old French oak barrels for wild fermentation. The wine rests on lees for a few months. It is unfined and unfiltered. Only 90 dozen were produced.
Tasting Notes:
The nose is evocative of sun-soaked Mediterranean coastlines - some intense floral and citrus aromas supplemented by delicate spiced poached pear notes. The palate offers a sublime, rich mix of ripe yellow peach, lemon, all highlighted by a piercing acid line.
2024 Aglianico Rosato
Sam brings traditional Italian varieties and ancient Australian soils together to craft terroir-driven, authentic wines. His prowess with Italian varieties and inclination for originality naturally extends to this Aglianico Rosato. As rosé is taking over Australian palates, Aglianico offers a nice point of difference with its beautiful colour and wonderful aromatics.
Winemaking:
The fruit is grown in warmer Kersbrook and picked early specifically for the purpose of producing Rosato. Because of its fascinating dark, savoury and blackberry characters tightly held by nervy tannins, Aglianico is a charming variety with great potential to turn heads. In a mild, cooler growing season, the late-ripening variety put patience to the test. The fruit was fermented in stainless steel, and left on lees to create this vibrant, savoury Rosato.
Tasting Notes:
It has a cheery pale pink salmon hue. The nose is so inviting with rosewater, Turkish delight and oriental spices that meld with intense flavours of pulpy blood orange, sweet cherry, and ripe strawberry on the palate. It is succulent with a delicate acidity and the perfect amount of phenolic grip giving it persistence.
2023 Gamay
The Hill-Smith Vineyard was planted to several Gamay clones six years ago. We selected one tonne from Block 15, as it looked the tastiest on the vine. This block is 416 MASL and has a slight southerly aspect, however being at the top of the hill gets a full day's sunshine, and the tops of the hills have typically shallow soils. So the sandy loam over weathered bedrock drains freely, and is not vigorous which is a good thing as Gamay likes to be productive and needs some reigning in.
Winemaking:
Hand picked on the 28th of March from the Hill-Smith Vineyard in Woodside, Adelaide Hills, directly into a fermenter which then was closed up cover of carbon dioxide and left to undergo carbonic maceration for 12 days. Then destemmed into a couple of picking bins and fermented on skins for two days, with a couple of plunges per day and pressed the deliciousness to two old large barrels. Bottled in December 2022.
Tasting Notes:
A very aromatic light red abundant in shiny red fruits, soft cherries and red apple skin with raspberry licorice belts and a little alpine herb. A thirst-quencher in the truest sense, it’s a low-tannin high-acid refresher of immense drinkability. The first Gamay from La Prova displays the variety’s great energy, the Adelaide Hills’ distinctive fruitiness and La Prova’s unmatched hand with alternative varieties.
2022 Sangiovese
The most versatile and food friendly grape of all the Italian varieties and the one whose deliciousness inspired our La Prova journey! The 2022 growing season was another mild and gentle growing season. It had a late, wet start in spring, followed by a mild summer and cool autumn. Lots of hang time and lower than average yields.
Winemaking:
Once harvested the grapes are destemmed into an open fermenters and left on skins for long enough - generally just over one month - that the tannins soften from angular to silky, and also enhance the savoury nature of this variety that we love so much. Matured in old, large French oak and for about nine months. Unfined, unfiltered, vegan friendly.
Tasting Notes:
Sangiovese is quite a journey! The difference in clones and responses to soil type, rainfall and climate, is as extraordinary as its uncanny ability to show varietal character wherever it is grown! Our style aims to best express the delicious medium bodied, savoury style
2024 Nebbiolo
Few varieties test both vineyard and winemaker like Nebbiolo, but the rewards are worth every challenge. With its delicate aromatics and iron-clad structure, this release captures everything we love about the grape—perfumed, savoury, and unapologetically firm. It’s the kind of wine that speaks to La Prova’s philosophy: working thoughtfully with variety and place to create wines of character, depth, and longevity, all while remaining accessible and environmentally conscious.
Nebbiolo’s affinity for elevation and sunshine makes the Adelaide Hills an ideal home. The 2024 vintage delivered pristine fruit—lighter yields and a warm, dry ripening period created ideal conditions for slow development and expressive structure.
Winemaking:
Sourced from two vineyards at the northern and southern ends of the Hills—Kersbrook and Macclesfield—featuring 230 and Mudgee clones. A mix of hand and machine harvest. Wild fermentation follows full destemming, with extended maceration ranging from three weeks to three months depending on tannin development. The goal is to find the sweet spot between structure and finesse. Maturation takes place in large seasoned French oak. Bottled unfined, unfiltered, and vegan friendly.
Tasting Notes:
An elegant, finely tuned Nebbiolo that hums with violet, rose petal, and brambly red fruit. A nervy backbone of tannin brings energy and definition, while the extended time on skins lends an ethereal, almost weightless softness to the mid-palate. Dried herbs and subtle earthiness linger into the savoury finish. A natural partner for truffle risotto, but equally compelling with anything slow-cooked and hearty.
2020 Barbera ‘Uno’
This is the newest addition to the La Prova range. The warm days and cool nights of the 2019 growing seasons delivered intensity of flavour and great natural acidity. Barbera thrives in Simon and Cecelia Berry’s vineyard, located in the Kuitpo sub-region of the Adelaide Hills. It’s made up of well drained sandy loam, ironstone and overlaid with clay. The clay retains water, and the ironstone gives the wine more body. Slow-braised beef brisket is a fitting combination.
Winemaking:
The fruit is hand-harvested, destemmed and wild fermented. The must spends 55 days on skins to take the edge off the high natural acidity and work in the savoury characters we so love. The wine spends 6 months in old French oak. It’s unfined and unfiltered.
Tasting Notes:
The ‘Rusco’ Barbera is juicy with bright red and dark fruit characters, lovely liquorice and savoury undertones that add a little rusticity. It has a great presence thanks to the sleek, velvety tannins and high natural acidity, which gives it enough tautness to stand up to any rich dish.
"From the Kuitpo district. Plenty of power in the aromatics here, with abundant darker fruits. It's fleshy with a trademark La Prova sweet spot on the mid palate, lip-smacking tannins and a nice taper of structure and flavour to finish." – 92 pts Tony Love (Halliday Wine Companion)
2016 Aglianico ‘Monaciello’
The ‘Monaciello’ Aglianico hails from Caj and Genny Amadio’s Kersbrook vineyard. Kersbrook is the equivalent of Campania; both offer the ideal growing conditions for Aglianico. Monaciello, or the ‘little monk’, is a fairy tale character in Naples that gets blamed for random occurrences like losing your keys or your glasses. It’s a charming name befitting this delightful wine. It’s mouth-watering and begs for lamb ragu over gnocchi.
Winemaking:
The fruit is hand-harvested, destemmed and wild fermented. It spends about three months on skins to tame the tannins and add texture. The wine is unfined and unfiltered.
Tasting Notes:
This Aglianico has a steely edge to it, delicious dark, brambly fruit characters and a graphite-like, rustic charm. The pronounced tannins and earthy, savoury tones create a great deal of delight and flavour appeal on the finish.
"Earthy, loamy and dank. In a good way. Ferrous. Tobacco and black fruits, with a pickled cherry riff. The tannins, however, are what define this wine. What makes it so darn delicious. They slake the thirst while coaxing every bit of saliva from the mouth. They billow against the cheeks and stain every crevice. They are managed with aplomb. As fidelitous a representation of any Aglianico tasted outside of the grape's spiritual home of Campania or Basilicata. Cracking wine!" – 95 pts. Ned Goodwin MW, Halliday Wine Companion