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From the lower reaches of Block 5D, a 0.4-hectare parcel on the cooler south-eastern slope of View Hill, this is a fresh, textural skin-contact Ribolla Gialla. Sandstone and siltstone soils flecked with ironstone and marine carbonate, along with a slow-ripening site, build flavour and phenolic depth. A season of two halves, with record summer rainfall followed by a dry, warm finish, called for a carefully chosen pick, prioritising fruit integrity and natural acidity.Light golden sunrise in the glass. Fresh quince, nashi skin and a hint of briny bay lead the way. There's flesh through the middle, but it's the line that leads, focused and mineral, with phenolics that frame rather than dominate.
Hand-harvested and fully destemmed, then fermented spontaneously on skins for 60 days before gentle pressing to stainless steel. No fining or filtration.