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Description
Inspired by a trip to his ancestral roots in Abruzzo, Mike De Iuliis planted Pecorino in the sandy soils of the Steven Vineyard back in 2020. This is the third release from those vines, and the first to lean into a slightly more complex, textured style.
The fruit was hand picked, basket pressed, and fermented wild in neutral French oak – then left on full lees for nine months to soften the acidity and build that creamy, saline texture Pecorino can do so well. There’s no new oak, no winemaking tricks – just smart farming and a confident hand in the cellar.
This isn’t your usual zing-and-go white. It’s got weight, shape and a nice savoury twist that makes it just as good with a proper meal as it is chilled in the fridge for a sunny afternoon.
95 points
"Juicy pear flavours, plus nuances of magnolia and sage that add an alluring, sophisticated note. The palate has excellent weight with a faint mealy thread. Serve ice cold to highlight the savoury tones, amplify the sherbety acid vein and temper the sweetness of the fruit."
- Toni Paterson (Halliday Wine Companion)
Customer Reviews
| Price Bracket | $31 to $40 |
| Type | White |
| Body | Medium Bodied |
| Variety | Pecorino |
| Country | Australia |
| Region | Hunter Valley |
| Australian State | NSW |
| Reviewed By |
Halliday Wine Companion |
| Critic Score |
95 |
| Alcohol | 11% |
| Size | 750ml |
| Vintage | 2024 |
| Closure | Screw Cap |
De Iuliis
Mike De Iuliis - Hunter Valley, NSW De Iuliis
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