Fully destemmed and fermented in open top stainless steel the Ribolla was left on
skins without any additions until basket pressing with a touch of sulphur
September 1st of that year.

The
wine was settled and racked with light lees to 2x seasoned hogs’ heads and 1 x
seasoned barrique.

Maturation
in wood was 30 months in total before racking and bottling soon after in
February 2024. Wine was left to settle in bottle

Oxygen
is a big part of this wine with the sulphur kept at a minimum including at
bottling (free so2 of around 1.5g/hl). This combined with the time creates a
very stable wine that can be enjoyed many days after opening. The finished wine
has no additions at any point other than SO2.

packed with floral perfume, blood orange, apricot and savoury notes of woody herbs and earth. It’s a mass of sweet, savoury and wild, with lifted fresh, polishing acidity rounding the picture out nicely. A star is born.

Planted in 2018 this marks our first and – along with Chalmers –
the first vintage of Ribolla Gialla in Australia.

Hand
harvested April 7th, 2021, the season produced gratifying fruit for
our first attempt. Not unlike sun-soaked Riesling we saw small berries, a
little colouring (dark yellow/orange) and a little noble rot, which we took and
did not remove.