Quealy Turbul Friulano 2019

Quealy Turbul Friulano is a skin-contact Friulano fermented and matured in terracotta amphora on the Mornington Peninsula.

The project belongs to Tom McCarthy, who started it in 2012 after his father's skin-fermented 2008 Claudius under the T'Gallant label. Ripe Friulano is selected carefully, gently destemmed and left to ferment naturally on skins in 800-litre terracotta amphorae, stirred every day. In 2019, late ripening shortened the maceration a little, and the skins came out after 163 days. Basket pressing happened at the end of winter, with the wine's only sulphur, four grams per litre, going in at that point, before racking to puncheons for another twelve months. Amphora suits the variety here, giving oxygen and texture without any flavour of its own.

Deep gold, with quince, bruised apple, dried herb and a chewy phenolic grip through the finish. Serve at 12 degrees in a wine glass, not a flute or tumbler. It wants food: roast pork, chicken with preserved lemon, or a hard sheep cheese.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.