2019 Quealy Friulano

$359.88
per case (12 x 750ml)


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Mid gold hue, like an autumn sun. Strong quinine flavour, angostura bitters on poached quince. Peach fuzz tannins, chewy and ripe, but these phenolics work well, creating the body and texture of the wine. Smoky, with some red fruits, too. It gives more with each sip. Slippery texture, honeyed and rich. At its best without chilling the life out of it.
Jane Faulkner - Halliday's Wine Companion
The Brief
Alcohol
13.0%
Net Volume
750ml
Vintage
2019
Sweet Very Dry
Wine Scale 3
How's it taste?
The variety behind some of northeast Italy’s most exciting whites—see Felluga, Schiopetto et al.—Friulano (née Tocai Friulano) first landed in Australia in the 1970s. Quealy sourced their cuttings from the vineyard of Slovenian émigré 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. “The “basic” 2019 Friulano, which spends only a few hours on skins, is gorgeously bright, with ripe golden fruit and texture.” Max Allen, Financial Review: Missing skin contact in a time of social isolation?
How was it made?
The variety behind some of northeast Italy’s most exciting whites—see Felluga, Schiopetto et al.—Friulano (née Tocai Friulano) first landed in Australia in the 1970s. Quealy sourced their cuttings from the vineyard of Slovenian émigré 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. “The “basic” 2019 Friulano, which spends only a few hours on skins, is gorgeously bright, with ripe golden fruit and texture.” Max Allen, Financial Review: Missing skin contact in a time of social isolation?
Critic Reviews
Expert Review
Expert Review
95 Points
Jane Faulkner - Halliday's Wine Companion
Mid gold hue, like an autumn sun. Strong quinine flavour, angostura bitters on poached quince. Peach fuzz tannins, chewy and ripe, but these phenolics work well, creating the body and texture of the wine. Smoky, with some red fruits, too. It gives more with each sip. Slippery texture, honeyed and rich. At its best without chilling the life out of it.
Expert Review
Expert Review
93 Points
Mike Bennie - The Wine Front
Turbul is friulano fermented on skins; from the early adopters of orange wine, Quealy (well, they were T’Gallant back then!).Flavour bomb! So much going on here. Nuttiness to the fore, marzipan and halva, very spicy, lots of garam masala and clove, floral things too, ripe apple, green melon in the fruit mix. Whoa! Texture is great, chewy, chalky, quite broad in tannin weave but all wonderfully integrated. Fantastic, complex, bombastic white.
Expert Review
Expert Review
86 Points
Huon Hooke - The Real Review
Light straw-yellow colour, with some viscosity and a creamy lees, smoky sulfide, possibly subtly barrel-influenced bouquet. The wine is soft and round, pillowy-textured and near-dry. Nutty, slightly smoky, mellow; not simple fruit-scented. The texture is round, ample and silky, the finish a touch broad. It needs a good chill.
Expert Review
Expert Review
86 Points
Aaron Brasher - The Real Review
Mid to deep straw in colour, you can see it's had some time on skins. Cut straw, honey and white flower aromas are dominant. A soft, round and generous palate, there's poached quince, honey, spice and a lift of vanilla. Good texture and mouth-feel, bright acid and nice, grippy length
Customer Reviews
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