The 2016 was a very hot, dry vintage and many of the traditional varieties struggled. Not so for Friulano, the fruit was the best I have seen it yet, golden berries packed with flavour and no disease - which is the biggest challenge with this variety.
The fruit for this wine came from the Dalbosco vineyard in Porepunkah and was picked in 2 parcels, approx 2 weeks apart. The flavour of Friulano is mostly in the skins, so this wine had quite a bit of skin contact, with 25% fermented and held on skins for 6 months (hence the slightly golden colour). Fragrant aromas bely the intensity on the palate, a wine not for the faint-hearted.