| Entry Information | 
					
					
						
						| 
							
Billy Button Wines
							
						 | 
					
					
						
						| 
							
2019
							
						 | 
					
					
						
						| 
							
14
							
						 | 
					
					
						
						| 
							
14#2
							
						 | 
					
					
						
						| 
							
Billy Button
							
						 | 
					
					
						
						| 
							
Silver Xenica
							
						 | 
					
					
						
						| 
							
2017
							
						 | 
					
					
						
						| 
							
Single Vineyard
							
						 | 
					
					
						
						| 
							
Mick Dalbosco
							
						 | 
					
					
						
						| 
							
Yes
							
						 | 
					
					
						
						| 
							
Billy Button Cellar Door
							
						 | 
					
					
						 | 
					
					
						| Judging Results | 
					
					
						
						| 
							
Gold
							
						 | 
					
					
						
						| 
							
95
							
						 | 
					
					
						
						| 
							
Deep rich golden in colour. Lemon could and lime. Palate is well structured and balanced. 
							
						 | 
					
					
						
						| 
							
Rich and unctious. fresh and delicious. crunchy. yum
							
						 | 
					
					
						
						| 
							
Bit dull and flat. Lacks balance and definition.
							
						 | 
					
					
						
						| 
							
Silky palate, nice texture, good drinking but lacks drive, a little undercooked
							
						 | 
					
					
						 | 
					
					
						| Varietal: Friulano, GI: Alpine Valleys, 100% | 
					
					
						
						| 
							
Unknown, Roostock: Unknown, 100%
							
						 | 
					
					
						
						| 
							
Conventional
							
						 | 
					
					
						 | 
					
					
						| Wine Making Information | 
					
					
						
						| 
							
Plastic 100%
							
						 | 
					
					
						
						| 
							
Stainless Steel 100%
							
						 | 
					
					
						
						| 
							
20 / Jul / 2018
							
						 | 
					
					
						
						| 
							
Screw
							
						 | 
					
					
						
						| 
							
50
							
						 | 
					
					
						
						| 
							
False
							
						 | 
					
					
						
						| 
							
100% skin fermented in a 600L Flexcube soldier, on skins for 10 months
							
						 | 
					
					
						
						| 
							
Jo Marsh
							
						 |