Kathleen Quealy began her winemaking training at Wagga Wagga and was both mentored and inspired by her viticulture teacher Dr Max Loder. His love of viticulture was supported by a European philosophy, with the ironic appreciation that in Australia winemakers were dismissive of viticulture, and rather enamoured by new fangled machinery. Her trajectory was including a viticultural understanding into her winemaking. Quealy’s philosophy is her activities have to be real. She understands that they are her grapes, made at her winery by her decisions, and that is how she believes you discover how to make a great wine.
Quealy also believes that innovation begins with confinement to one region, after that it is a chess game, how do you extract the most quality out of your region? She believes it is with style and that you have to think outside of the square to achieve results. Quealy also thinks that blending is a significant contributor to quality in winemaking. Blending across varieties can enhance the qualities of all the varieties involved, hence the birth of Pobblebonk and Rageous.
Pobblebonk 2013 is a field blend drawn from our own Balnarring Vineyard. Pobblebonk is a modern exploration of cool climate white wine. The blending of aromatic varieties with wines of structure and texture create personality and wholeness. The winemaking commits to the blend at harvest as each variety and proportion is complimentary to the sweetness of the ferment.
Pobblebonk is a long and fine white wine; the aroma and palate exude a pink fruit, pink berry sensation. The palate is full and crunchy, balanced with a concentration of ripe natural acidity. The introduction of Friulano as the major component provides body, the umami dimension and great bolts of acidity. Moscato Giallo as the minor component is important for aromatics, low alcohol and a desirable sherbet texture.
Our first vintage in 2006 suggests Pobblebonk has cellaring capacity
Various pickings of the varietals occurred over March and April
Variety Picking Date
Pinot Grigio 9/3/12
Moscato Giallo 10/3/12
Fermentation completed in stainless steel with some MLF activity. Sulphur added in May. Stirred on lees and then allowed to settle naturally before paper plate & frame filtration bottled in September.
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