2022 FIGHTING GULLY ROAD Verdicchio - Beechworth Vic.
Hand-picked and chilled overnight before being whole-bunch pressed. We gentle pressed the fruit in order to avoid excessive phenolic extraction. The wine was fermented in stainless steel. After the primary fermentation the wine was sulphured and transferred to a large cask for ageing on the heavy yeast less fo 12-months.
Medium-full bodied textural wine, supported by saline acidity, with a long persistent palate. White stone fruit and white flowers prevail, with a hint of vibrant citrus.
Hand-picked and chilled overnight before being whole-bunch pressed. We gentle pressed the fruit in order to avoid excessive phenolic extraction. The wine was fermented in stainless steel. After the primary fermentation the wine was sulphured and transferred to a large cask for ageing on the heavy yeast less fo 12-months.
Medium-full bodied textural wine, supported by saline acidity, with a long persistent palate. White stone fruit and white flowers prevail, with a hint of vibrant citrus.
Hand-picked and chilled overnight before being whole-bunch pressed. We gentle pressed the fruit in order to avoid excessive phenolic extraction. The wine was fermented in stainless steel. After the primary fermentation the wine was sulphured and transferred to a large cask for ageing on the heavy yeast less fo 12-months.
Medium-full bodied textural wine, supported by saline acidity, with a long persistent palate. White stone fruit and white flowers prevail, with a hint of vibrant citrus.
Mark Walpole is one of Australia’s most prolific and humble viticulturists (and winemakers) and was awarded 2017 GT Wine Viticulturist of the year. Mark’s involvement with the winemaking history of Beechworth and the Alpine Valleys, parallels and is responsible for its growth, personality and innovation, namely through his time at Brown Brothers running their nursery program through the 90’s and being responsible for its rich Italian variety focus and now heartbeat. An unashamed Italo-file, Mark has made some 25 trips to Italy to research their rich viticultural history, leading him to work with greats such as Alberto Antonini over this time, a friendship he still shares to this day, and one responsible for his obsession with all things Sangiovese. Fighting Gully Road Vineyard (and Trufflery) was first planted by Mark back in 2004 and has evolved much over this time. Since then, something like 60 different (mostly experimental) have been cultivated by Mark, and this number still continues to grow. Now planted primarily to; Sangiovese, Tempranillo, Petit Manseng, and Aglianico to name a few Mediterranean varieties, plus regional stalwarts Chardonnay, Pinot Noir and Syrah, Fighting Gully Road wines are poised and precise, and showcase the best of Beechworth’s past, present and future.
