The variety behind some of northeast Italy's most exciting whites--see Felluga, Schiopetto et al. riulano (née Tocai Friulano) first landed in Australia in the 1970s. Quealy sourced their cuttings from the vineyard in Mildura in 2004.
The variety behind some of northeast Italy's most exciting whites--see Felluga, Schiopetto et al. riulano (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.
Where this wine comes from - Mornington Peninsula
Another gem that’s part of Melbourne’s ‘Dress Circle’, the maritime climate of Mornington makes it Chardonnay and Pinot Noir Paradise. Sea breezes ensure the vineyards remain cool, ideal for producing styles with elegance and finesse. Red Hill, Merricks and Balnarring is where the main action is, enjoying the see breezes coming off Bass Strait and the Southern Ocean. There’s also a vast array of alternative varieties that enjoy the peninsula’s maritime climate. Pinot Grigio / Pinot Gris certainly has made its presence felt, producing both clean crisp, easy drinking Grigio styles, as well as richer, riper Gris styles. The whites are made for seafood, while Mornington Pinot Noir is a must with traditional duck dishes – either Chinese style or French. 
