Zibibbo, Brash Higgins
ZIbibbo is an ancient, aromatic white grape from the Muscat family grown in the warmth of the Mediterranean and South Australia. From fruit grown at Ricca Terra Farms in the sunny Riverland, the varietal was chosen for its potential to develop length and complexity from longer skin contact, the wine is fruity yet bone dry; reminiscent of something from Alice in Wonderland, where things aren’t always as they seem.
Hand-picked, the golf ball sized, bronze fruit was destemmed into waiting terracotta amphorae. A wild ferment ensued with the caps hand plunged twice daily until the ferment finished and the skins sank into the wine. The skins, seeds and juice remained covered in situ for six months. A natural FLOR layer of yeast volunteers itself and covers and helps protect the wine. The ‘free run’ was siphoned off in spring and combined with the pressings. The wine settles before being racked and sent to bottle unfiltered and unfined.
‘Cloudy and a diaphanous, pale copper in appearance. The wine is dry yet exudes tantalizing herbal, spice and stone fruit aromas. Complex nose of apricot, graphite/pencil shavings, cut ginger, cloves, elderflower, white pepper, Belgian white ale, and wild honey leaps from the glass. On the palate, the wine has a soft entry but with good grip, an earthy sweet chalk/clay element with notes of lemon oil, tangerines, tea and cinnamon apples.’ – Brad Hickey, Vinitor, October 14, 2020
Time on skins: 150 days in amphora. 450 cases produced.