Quealy Turbul Ribolla Gialla 2023

Quealy Turbul Ribolla Gialla is an amphora-fermented, skin-contact Ribolla Gialla from the Mornington Peninsula.

Terracotta did the fermenting this time. Fully destemmed fruit went into amphora and sat on skins with nothing added until basket pressing on 1 September, when a touch of sulphur went in. Settling followed, then racking with light lees into one Slovenian oak demi-muid, reaching thirty-six months of total raising before it was racked and bottled in August 2026. Poor flowering in spring cut the crop sharply, much as it had the year before, but the wet spring gave way to a remarkably stable ripening period with little disease pressure, and the flavour intensity and varietal definition that resulted are arguably sharper than in 2022.

Deeply cast and complex, with dried citrus peel, quince, woody herbs and a fine tannic frame. Serve at 14 degrees, decanted an hour ahead. Roast pork, a bowl of brothy beans with sausage, or a board of aged hard cheeses will all stand up to it.

*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.