Washington’s First Nero d’Avola: Sicily’s Signature Grape Grows New Roots at Bartholomew Winery

Read about a wine that doesn't exist anywhere else in Washington State.

 

Out of a small block in Rattlesnake Hills, Bartholomew Winery just became the first - and this very well may be the only - commercial producer of Nero d'Avola in Washington. We're growing Sicily's signature grape 6,000 miles from home.

 

Why would we take this risk? Washington's climate (warm summers but harsh winter cold) isn't an obvious match for this Sicilian grape.

 

But here's what we discovered: we don't just say "broaden your palate" - we live it, and that means taking risks. Both Sicily's high-altitude vineyards and Washington face extreme temperature swings that create wines with power AND elegance.

 

The result captures Sicily's dark fruit intensity while gaining Washington's signature bright acidity - a combination that simply doesn't exist anywhere else.

 

From its bold flavors and perfect pairings to its rich history, here's how we're writing the next chapter of this grape's story.

 

Meet Nero d'Avola (NAE-roh-DAHV-oh-la) - the Sicilian grape that smart wine drinkers are quietly discovering.

 

The name translates to "Black of Avola," referring both to the grape's inky dark skin and the southeastern Sicilian town where it first gained renown centuries ago. For hundreds of years, this powerhouse grape rarely left its homeland, but when it did, it was Sicily's secret weapon.

 

While Nero d'Avola stayed home in Sicily, its reputation traveled far. In the Middle Ages and into the modern era, French winemakers knew it as vin médecin - "medicine wine" - importing barrels of this robust Sicilian red to deepen the color and body of their thinner wines. Italian mainland producers did the same, thanks to its intense color and robust tannins, blending Nero d'Avola into weaker wines to boost their intensity. 

 

Despite providing all this value, Nero d'Avola rarely received credit on labels - it was the anonymous hero strengthening wines across Europe.

 

But everything changed in the late 20th century when Sicily's wine industry pivoted from quantity to quality. Nero d'Avola was perfectly positioned for this revolution. Forward-thinking Sicilian producers realized this local workhorse could create phenomenal wines on its own merit, not just enhance others.

 

The results speak for themselves. Over the past two decades, Nero d'Avola has gained international traction thanks to its approachable price points and memorable name ("Nero" meaning black - hard to forget). Today, it spearheads the future of Sicilian winemaking and is catching the attention of innovative winemakers from Australia to Washington State.

 

What does it taste like? Think bold fruit, sweet tannins, and spicy plum flavors - often compared to Syrah for its full-bodied intensity and Mediterranean warmth.

 

So why now? The short answer is that the grape is gaining well-deserved attention - not just in Sicily, but worldwide. At the heart of that momentum is one word: versatility.

 

This versatility shows up everywhere. In the grape's chameleon-like history as Europe's secret blending weapon. In its robust flavor profile that adapts to different winemaking styles. In its food-pairing capabilities that range from grilled tuna to chocolate desserts. And crucially, in its friendly pricing that delivers serious quality without the premium price tag.

 

The grape's flavor profile can be expressed in multiple ways, mostly depending on how the winemaker chooses to handle it. Want something lighter and approachable to enjoy right away? Nero d'Avola delivers. Seeking something more dense and tannic for the cellar? It can do that too. This winemaking flexibility is especially notable because even premium examples typically stay under $60.

 

Of course, this accessibility depends on trade relationships. With Nero d'Avola's heritage rooted in Italy and its strongest New World expressions coming from places like Australia, tariff concerns are real. But challenges often create opportunities - which is exactly what's happening here in Washington State.

 

At Bartholomew Winery, we're watching this Sicilian success story with great interest. Nero d'Avola represents everything we believe in: quality over quantity, terroir expression, and pushing boundaries. It's one of the few wines that can legitimately claim the title "jack of all trades" - and that's exactly the kind of versatility that excites innovative winemakers and wine drinkers alike.

 

To understand what Nero d'Avola means for Washington wine, I sat down with Bart Fawbush from Bartholomew Winery, who has produced what appears to be Washington's first commercial Nero d'Avola. His insights reveal both the challenges and opportunities of bringing this Sicilian grape to the Pacific Northwest. 

 

What initially drew you to work with Nero d'Avola?

 

“I've been exploring the Italian varietals. My family has a lot of Italian heritage plus the food from the Mediterranean is my favorite. I love the fresh vegetables, citrus, and seafood. Additionally it fits into our line-up. Another way to introduce these wine varietals into PNW culture.”

 

How does Nero d'Avola compare to established Washington varietals in terms of winemaking approach?

 

“I think it compares directly with Bordeaux grapes grown in WA. Stylistically it can be fermented in a way that has lots of extraction and color. Or it can be lighter on its feet when no new oak is introduced and it's picked earlier to retain the natural acids.”

 

Are there other Washington producers experimenting with this variety?

 

“Not that I'm aware of.”

 

What should Washington wine enthusiasts know about this grape's potential here?

 

“There is always something new and exciting to try. Even though this grape comes from the "old world", it's fresh  in the "new world". Food pairings are going to be exciting. Almost anything can be paired with this varietal.”

 

As a Washington wine professional, what's your perspective on Nero d'Avola's future in our region?

 

“I'm anticipating the excitement I think this grape will get. Experienced wine drinkers and newbies alike will enjoy a glass of this.”

 

Bart's pioneering work with Nero d'Avola represents the kind of innovation that keeps Washington wine exciting. While it's too early to predict whether this Sicilian grape will find a permanent home in our vineyards, his experimental approach demonstrates how New World winemakers continue to push boundaries. It's exactly this spirit of exploration - taking proven Old World varietals and seeing how they express themselves in our unique Pacific Northwest terroir - that makes Washington wine so dynamic.

 

Tasting Profile Deep Dive

 

In the Glass:

 

Look: Dark ruby red 

 

Smell: Fruity and aromatic, with bright red fruits like cherries leading the charge. The nose gives you that first hint of the grape's approachable yet complex character.

 

Taste: The attack is medium to heavy with loads of fruit that carries through from start to finish, delivering on the fruit-forward promise from the aromatics.

 

Feel: Tangy acidity keeps everything lively, balanced by medium tannins that provide structure without overwhelming. At 14% alcohol by volume, it has a medium body that can lean slightly tannic. 

 

Time: This wine should age no problem for 7-10 years based on its acid, tannin structure, and new oak. The foundation is there for development and complexity over time.

 

"Food pairing philosophy: What grows together, goes together is my general food pairing guide. Mediterranean food, citrus marinated chicken, roasted pork, and a lean cut of beef will suffice." - Bart

 

Following this philosophy, traditional Sicilian pairings include classics like swordfish or tuna for their robust character and fat that complements the wine's fruit, tannin and acidity. The wine's boldness means delicate dishes will be overpowered, so it's not a wine for light salads or subtle seafood in butter sauce – but put it with something hearty and Nero d'Avola will elevate the meal with its sunny Sicilian charm.

 

What has working with Nero d'Avola taught you about winemaking in general? 

 

“To be patient when deciding when to pick, but don't be afraid to pick it with a PH somewhere in the neighborhood of 3.5. After the malolactic conversion and a little time in barrel/bottle it balances out. Subsequent vintages may vary, but this first one had lots of lessons to learn. I'm still seeing changes in the bottle with every month.”

 

Will this experience with Nero d'Avola influence your future winemaking decisions? 

 

“Yes, this style of wine is here to stay in Wa. Perhaps the rest of the industry will take a look and see the possibilities in the bottle.”

 

For readers familiar with your portfolio, what wines would you compare this to? 

 

“I would compare this to Cabernet Franc, but with less tannin and a little darker color. Also, no pyrizines (bell pepper flavors). Some might compare it to a Merlot.”

 

Ready to Experience Washington's First Nero d'Avola?

 

Bart's pioneering work with this Sicilian grape represents exactly the kind of innovation that makes Washington wine so exciting. While most wine lovers are still discovering Nero d'Avola from Sicily, you have the rare opportunity to taste how this versatile grape expresses itself in our Pacific Northwest terroir.

 

Want first access to experimental wines like this? Join our wine club and get Bart's Nero d'Avola along with all our new releases as they're released.

 

P.S. As Bart mentioned, this wine is still evolving in the bottle every month. Order now to experience this unique Washington Nero d'Avola at different stages of its development - you're essentially getting to taste the wine's journey.