2025 Sinapius Ribolla Gialla

93 pts
Tasmania's first Ribolla Gialla, grown at Sinapius and made with 21 days of skin contact in the Friulian tradition.

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Sale price$50.00
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Description

This is a variety from the Friuli region of north-eastern Italy, where it's been the foundation of some of the most celebrated skin-contact whites in the world. Sinapius were the first Tasmanian vineyard to plant it, bringing cuttings in from Chalmers Nursery back in 2019, and what they've done with it since has been seriously impressive.

Like everything on the estate it's close-planted, at 6,250 vines per hectare. The winemaking leans into what the variety does naturally: 21 days of skin contact gives the wine its soft orange tinge and distinctive phenolic texture, with wild fermentation split between terracotta amphora and seasoned French oak. It's the kind of approach that would feel at home in Collio or Brda.

The result is textural and complex but definitely a fresh-faced version of Ribolla compared to some others. There's citrus fruit and beeswax, something baked and honeyed in behind it, fresh herb notes, and a long savoury, briny finish with nice subtle grip too. It's dry and tightly wound rather than rich or broad.

Ribolla Gialla has an exciting future in this country and this is a terrific iteration. 

93 points
"Citrus, apple skins, wax, nuts and oranges, with floral notes appearing as if they sit inside the texture of the wine itself. There’s a umami note too, gently salty, almost earthen. The deliciousness factor here is high."
- Campbell Mattinson (The Wine Front)

92 points
"This is an excellent textural white wine... Trim and compact with epic length. A delightful, intriguing expression."
- Mike Bennie (The Wine Front)

93 points - "Sinapius was the first Tasmanian wine producer to plant Ribolla Gialla. This spends three weeks on skins, is fermented wild, and goes into a mix of terracotta amphora and (used/neutral) French oak. The front label also notes that this vineyard is Close Planted; the Sinapius website doesn’t list the Ribolla Gialla planting density specifically but notes that the estate carries plantings between 7700 and 11,111 vines/hectare.

A gentle cloudiness and a subtle straw-orange tinge introduce a juicy, almost watery palate that is high in texture and associated character. It’s always a bit risky using the word ‘watery’ but some wines are just so fluid and light in apparent alcohol that there’s this keen thirst-quenching element. In any case there’s flavour here, don’t worry. Citrus, apple skins, wax, nuts and oranges, with floral notes appearing as if they sit inside the texture of the wine itself. There’s a umami note too, gently salty, almost earthen. The deliciousness factor here is high." - Campbell Mattinson (The Wine Front)

92 points - "Planted at the end of 2019. A nod in the direction of Radikon and Gravner, with skin contact firmly in mind. This has about 20 days of skin contact in amphora, and then back into amphora (and a few old barriques). The cuttings came from Chalmers in Vic.

This is an excellent textural white wine. It feels a little washy and diffuse but has immense freshness as a motif. A cut and thrust of briny, pleasingly bitter citrus undertow with a full swish and grip of chalky tannins. Vibrancy plus. Trim and compact with epic length. A delightful, intriguing expression." - Mike Bennie (The Wine Front)

Ree-bohl-lah jahl-lah: Ribolla Gialla is a traditional grape variety from the Friuli region of north eastern Italy, known for its vibrant acidity and ability to produce wines with remarkable texture and depth. In 2019, we became the first Tasmanian vineyard to import Ribolla Gialla cuttings from Chalmers Nursery in Victoria, with the aim of exploring its potential in Tasmania’s unique climate. Fascinated by the grape’s ability to express its terroir through extended skin contact, we saw Ribolla Gialla as a variety with great promise. Like all other varieties planted on the estate, the Ribolla Gialla is planted at a high planting density of 6,250 vines per hectare.

A soft orange tinge as a result of 21 days of skin contact. Wild fermented and matured in terracotta amphora and seasoned French oak barrels. This wine is showing unique orange citrus flesh, baked orange and almond tea cake, apple pie filling, beeswax, honeysuckle, fresh thyme, a hint of skinsy protein richness and water cracker savouriness. Unique and drying. Base orange and lemon citrus, yet with briny savoury veins. Tightly wound with an understated delicacy, wrapped with phenolic grip: the presence lasting long.

Price Bracket $41 to $50
Type White
Body Medium Bodied
Variety Ribolla Gialla
Country Australia
Region Tamar Valley
Australian State TAS
Feature Women in Wine
Reviewed By The Wine Front
Critic Score 93
Alcohol 11.5%
Size 750ml
Vintage 2025
Closure Screw Cap

Sinapius

Sinapius is a premium boutique Tasmanian winery started by two young, passionate winemakers.

The couple, Vaughn Dell & Linda Morice, purchased the site when they were only 24-years-old and chose to plant their vines in the Burgundian fashion opting for high-density planting and low-yielding crops. Their small labour of love has budded into one of Tasmania's most exciting viticultural projects.

Vaughn passed away tragically in 2020, however, the Sinapius label continues under the guidance of Linda and the help of some loving friends. The Sinapius wines are of extremely high quality, made in small amounts and showcase their unique patch of dirt with transparency, purity and power.

Linda Morice in the Sinapius Cellar Discover Sinapius

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