Quealy Friulano 2022


The variety behind some of northeast Italy's most exciting whites--see Felluga, Schiopetto et al. riulano (Tocai Friulano) first landed in Australia in the 1970s. Quealy sourced their cuttings from the vineyard of Slovenian migrant Denis Pasut in Mildura, grafting over a block of 1996 Chardonnay at their Balnarring vineyard as early as 2004.

Above all, quality Friulano needs two things: low yields and lots of attention. "Friulano is a bugger to work with, but well worth the effort" notes Tom McCarthy. It is perhaps for these reasons the variety has yet to take off in Australia. Quealy manage their yields at flowering--in effect halving the potential yields--and employ prudent canopy management to manage sun exposure. Hand-picked, foot stomped and macerated on skins overnight before pressing, the wine fermented in stainless, remaining on lees until malolactic fermentation (then was racked soon after). All this resulted in deliciously creamy, flatteringly textured wine with lovely fruit notes of apricot blossom, gentle honey and some nutty complexity. Lovely.

“Fermented on skins for 12 days, aged 8 months in barrel. A savoury wine, even if there’s some stone fruit in the mix, yet mostly smoky and peppery with a whisper of lanolin. Full bodied, with a slippery, creamy texture and neat phenolics on the finish.” 92pts | Jane Faulker | Halliday Wine Companion

Organic Farming

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