Rebula
Price range: $50.00 through $300.00 inc. GST
From a warmer, yet essentially heatwave-less vintage. A dry winter continued into an even drier spring. Surprisingly, natural acidity was well retained, and Rebula travelled “unscarred,” helped along by cool nights. Favourable growing conditions resulted in an early and plentiful harvest, aided by the fact that the vines are now in full production mode.
A touch broader than in previous cooler years yet retaining all the hallmark qualities. It opens with a deeper yellow hue, paired with more prominent yet comforting notes of linden tea, elderflower, jasmine, chestnut honey, lychee, and white peach unfolding in graceful harmony. As is often the case with a little of skin contact, a gentle nuttiness adding depth and intrigue to the experience. Hints of richness in the mouthfeel, while the mid palate reveals refined texture and softened acidity. Structured and poised, with polished tannins framing a long, saline, savoury finish. A wine of quiet confidence yet brimming with character and complexity. Perhaps, a white wine for red wine drinkers.
A versatile variety that thrives in the western part of Slovenia (Brda and the Vipava Valley) and north eastern Italy (Friuli Venezia Giulia), where it is also known as Ribolla Gialla. It was first mentioned in the 13th century, praised by Boccaccio and Petrarca, and later taxed the highest among all vineyards by Maria Theresa.
When the first cuttings became available from Chalmers Nursery, I immediately began persuading one of the more curious grape growers in the Adelaide Hills to allocate a spot for it. The timing was perfect. Chris Pinchbeck was about to replant a block of land 415 metres above sea level. I considered the well drained loamy soils over limestone, scattered with ironstone, an ideal site. We quickly agreed to plant 300 vines in spring 2020, consequently establishing (to the best of our knowledge) the very first Rebula vineyard in South Australia. We eagerly awaited the first crop in the cool, long 2022/2023 season. It was quite a joyful moment to recognise the fruit’s exceptional quality, and to see that the decision, bold as it may have sounded three years earlier, had proven the variety was settling rather nicely into its new environment. I proudly and meticulously nurture these vines myself, manually controlling the weeds which is a rare practice in the area.
The fruit was handpicked on Wednesday, 12th March, just before a minor heat spike. It was then destemmed and spontaneously fermented under temperature control (18–20°C) in a stainless-steel tank, with gentle hand mixing applied twice daily. The entire batch underwent 10 weeks of maceration (two weeks longer than the previous year) before being pressed off into seasoned French oak barrels (300 and 500 litre), where the young wine completed malolactic fermentation conducted by native yeast. After 11 months of maturation on fine lees, the near-finished wine was assembled by gravity into stainless steel tank for additional settling, will follow with light filtration just before the upcoming bottling in June 2026.
1600 bottles produced.
Unfiltered. Minimal sulphur dioxide added.
Alcohol Vol. (%): 13.0%
Closure: Amorim Qork Xpür
