Damijan Ribolla Gialla 2019
- 93
- $135
- Drink by: 2024-2039
Share
On skins between 60 and 90 days. Matured in large format oak for 36 months. In bottle for 12 months before release. Sweet mustard fruits, candied nectarine, chamomile and dried billy button blooms. Bee pollen, marigold and roast pine nuts. A hint of preserved orange rind and pine resin, treacle and candied almond. There is a long line of acidity that is mature and well shaped for the weight of the wine. Baked biscuit, hazelnut skin bitterness on the finish. This is drinking in its optimum window with the lofty musk and tropical fruits opening to the savoury tones. Its textural zeal is shining. Drink now and will cellar for another 8-15 years. A wonderful wine to have with salted egg yolk or bottagra grated over spaghetti.
Shanteh cut her teeth at Sydney’s Award-Winning Quay restaurant where she worked for over a decade and was Head Sommelier from 2018 till 2022. She has been nominated for the Good Food Guide Sommelier of the Year award on three occasions and claims that her experience as a Len Evans scholar as one of the highlights of her career. Shanteh hosts her own weekly podcast ‘Over A Glass’ with the Deep in the Weeds Network and spends her time writing for various publications and judging at numerous wine shows across the country.
