A long, skin-fermented Ribolla Gialla from Quealy’s Balnarring vineyard – savoury, layered and proof that this old Friulian grape has found a real home on the Peninsula.
A wild, skin-contact Viognier from the Adelaide Hills that spent 99 days on skins, delivering a textured, spicy, and deeply characterful expression of the variety.
If you're looking to explore skin contact white wines, there is simply no better place to start than this singular offering from the masterful Abel Gibson.