Once again Galli Estate draws inspiration from the late Lorenzo Galli with the Adel’e range in recognition of the matriarch of the family. It was Adel’e Galli who put the food on the table during the occupation of WW2, and kept the family together as Lorenzo’s Father Luigi was called up for duty.
The Adel’e range has a strong focus on Biodynamic principles, along with skin contact & indigenous yeasts. These cutting edge wines are totally small batch, with average production of approximately 100 dozen per variety.
The common theme with Adele wines is they are all small batches (from 50 dozen to 300 dozen), natural yeast and malolactic ferments, racked on a new moon (twice) and bottled without fining, filtration or stabilisation. All hand picked.
The wines are made differently according to the variety, region and vintage.
There is usually a unique edge to each of the wines, either in winemaking style or clonal diversity.
There are 6-8 wines in the range depending on quality of the vintage as follows:
• Fiano (Sunbury region), Whole bunch pressed directly to barrel, left on gross lees for 12 monthsAdele 2015 Fiano
• Chardonnay (Sunbury), as above, single parcel of fruit, 25% new French oak. 4 x Burgundy clones.
Adele 2015 Chardonnay
• Pinot Grigio (Sunbury). Two batches of fruit, ie picked 2-3 days apart
1st batch, whole bunch fermented in an open fermenter as “cab mac” (carbonic maceration). Ferment on skins for 5 days, then pressed directly to barrels.
2nd batch, skin contact in press for 12 hours, pressed with no cut, ie all pressing juice into the one tank. Settled for 24hrs, then racked with good “fluffy” lees, ie good solids. Commencement of ferment in tank, then transferred to barrels.
Adele 2015 Pinot Grigio
• Nebbiolo (Heathcote), Destemmed and whole berries tipped in an open fermenter. In 2013, the day before the Nebbiolo was picked, we pressed the Tempranillo and kept some of the dry Tempranillo skins, which were added to the Nebbiolo at 5%. This is to act like the “traditional” Barolo method where they use Barbera to stabilise colour and tannins. 5-day cold soak and plunged 4-5 times a day during cold soak. Once ferment commences, then plunging is reduced to once a day, then once every second day etc, until once a week. Extended maceration on skins for between 40 – 80 days depending on the vintage. Basket pressed to French oak puncheons, no new oak. Racked in the spring after malo. Matured in puncheons for 12 months, then another 6-8 months in a tank.
Adele 2013 Nebbiolo
• Syrah (Sunbury), Two batches of fruit picked on the same day.
1st batch, hand destemmed into puncheons, ie no de-stemmer or machinery, just berry by berry into a puncheon. This effect is like “cab mac” with no maceration. Wine is left on skins for 300 – 335 days (close to a year).
2nd batch, whole bunch ferment (depending on the year from 100% to 25% whole bunch), basket pressed to French oak barrels and puncheons, 50% new oak. Racked in spring after malo, and matured for 12 monthsAdele 2011 Syrah