Fully destemmed and fermented in terracotta Amphora 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 a single Slovenian oak demi-muid .
Maturation in wood was 36 months in total before racking and bottling soon after in August 2026.

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. This is our second release.

Ribolla Giallo is an important variety for the world. A recent introduction to Australia. Kevin worked with Chalmers nursery to import the variety and both winemaking families first established their vineyards in 2018.

As we all our vineyards the grapes are hand-picked. There is some botrytis by April and forms part of the wine style. Think apricots.
Picking date April 8th 2022.

Celebrate the power and mouthfeel of Ribolla Giallo.
Wild herbs, carrot and beetroot carpaccio with preserved lemons and pistachio butter, whiting, mussels and saffron, fungi risotto, go heavy duty with a classic berry sauce atop a roast venison with potato gratin.