2023 Vigna Cantina Trebbiano

Our house choice of all things sea shell & white meats.

Native family white grape of Molise Abruzzi dry grown here in the Barossa Valley from a single vineyard dating back to 1903.

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Region Barossa Valley
Sub-Region Koonunga Dunes
Altitude 280 metres
Vineyard Practices Family traditional responsible farming methods with a diet of composts, native grasses & flora as ground cover with natural sprays for diseases.
Soil Clay loam over iron stone shale.
Trellis System Single wire
Varietal Trebbiano
Age of Vines 120 years
Alc/vol 12.5%
Closure Stelvin
Yield per Vine 3 kg / 2.5 ton per acre
Oak Treatment Seasoned Francois Feres 300lt French oak barrels
Total Production 3000 bottles
Vintage Lovely mild vintage for the Barossa allowing for flavours to slowly build with excellent acid retention to achieve its  its electric styling. The old vine Trebbiano showcased small loose bunches of yellow nectar to produce another lovely textural table wine of character.
Wine Making Hand picked & crushed into small 500kg fermenters for 8 days skin then basket pressed to seasoned French oak for  8 months to build texture, weight and complexity. A lovely energetic & very complex dry styling with lifted stone fruits, citrus florals and grapefruit. Flavours of  zesty lemon, nuts, grapefruit and stone fruits that persists to a savoury saline finish. Enjoy it with shell fish and white meats or embrace it just on its own.


Gary Walsh – The Winefront Nov 2023

What a great wine. White peach, aniseed, ripe lemon like the proper Italian ones where you can eat the skin kind of deal, peanuts, lemon verbena. It’s bright and laden with sweet lemon and grapefruit, plenty of tang and energy, peppery powdery tannin grip, saline and savoury, with a pithy finish of excellent length. Almonds in the aftertaste. Perhaps a little more frisky and nervous than the 2021, though I’d suggest time will be very kind to it.
Andrew Graham MW – Ozwine Review June 2024
This has personality, like the great Abruzzo Trebbiano. It spends 8 days on skins and 8 months in old oak, which is just enough to pick up a golden, lemon walnut chewy pull with preserved lemon, lemon balm and this lemony phenolic tang. It’s throaty but crisp, full-flavoured and obviously intense yet not heavy. Interest and depth: It may be a bit sour and not necessarily a sexy wine, but there is so much to it. $28 for this? Ridiculous.

Philip White – Indaily

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