Australie
South Australia
Brash Higgins Wine Co., Riverland ZBO zibibbo
Partager
Brash Higgins Wine Co.

Riverland ZBO zibibbo

2022
Blanc
Australie
South Australia
Riverland
100
Zibibbo
750ml
SAQ 15332649
34.75 $

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750ml
SAQ 15332649
34.75
Disponible en SAQ
Michaela Morris, Decanter.com, Nov 2018

Brash Higgins, ZBO Ricca Terra Farms Zibibbo, Riverland 2017

SINGLE TASTING

91

[...]

Drinking Window: 2019 - 2023

Looking for a grape he could submit to long skin contact without losing its personality, winemaker Brad Hickey sourced 70-year-old bush-vine Zibibbo (aka Muscat of Alexandria) from Riverland. It ferments spontaneously and remains in amphorae for six months and with time, a layer of flor develops. The nose is perfumed and complex, revealing mandarin, honey, peach and a faint green olive note. The palate is waxy, with a tannic grip and great length. This unfined and unfiltered wine is justifiably cloudy, and is a great pick for the open-minded and adventurous.

Auteur
Michaela Morris
Publication
Decanter.com
Date
Score
91.00/100.00
Consulter l'article

Vinification

Vendanges manuelles. La récolte est égrappée et fermentée naturellement sur les peaux en amphores. Le chapeau est plongé à la main deux fois par jours jusqu'à ce que la fermentation soit terminée

Géologie

Limon rouge sur calcaire

Élevage

Le tout demeure in situ pendant six mois, permettant le développement d'une flore qui protège le vin. Le jus de goutte est combiné au jus de presse au printemps. Le vin décante avant d'être soutiré et mis en bouteille non filtré et non collé

Profil

''Zibibbo is an ancient, aromatic white grape from the Muscat family grown in the warmth of the Mediterranean and South Australia. From fruit grown at Ricca Terra Farms in the sunny Riverland, the varietal was chosen for its potential to develop length and complexity from longer skin contact, the wine is fruity yet bone dry; reminiscent of something from Alice in Wonderland, where things aren’t always as they seem.

Hand picked, the golf ball sized, bronze fruit was destemmed into waiting terracotta amphorae. A wild ferment ensued with the caps hand plunged twice daily until the ferment finished and the skins sank into the wine. The skins, seeds and juice remained covered in situ for six months. A natural FLOR layer of yeast volunteers itself and covers and helps protect the wine. The ‘free run’ was siphoned off in spring and combined with the pressings. The wine settles before being racked and sent to bottle unfiltered and unfined.'' Brad Hickey