After an incredible year of extremes comes a delightful wine ready for the summer. A vintage of excessive heat, with multiple days above 45 degrees every month at the beginning of the year. This has meant lower yields across all of our varieties, but a definite increase in weight and flavour profiles.
Provenance & Winemaking
After spending 3 months during vintage of 2006 in Campania Italy, we discovered our love of Italian varietals including Fiano which originates from this area. Ever since we had been quietly dreaming about securing a small parcel from the Hunter, of which it is a relatively new variety. Being able to handle heat, drought and everything in between, the Hunter seems to suit this beauty, producing fruit of thick skins and good natural acidity. The 17' is from a small block in Broke, so offering heavier soils and a solid canopy, all of which have contributed to a big luscious wine.
The Fiano is rich in style, and where there are no rules as such with the emerging varieties in Australia, we have stayed true to the Italian way of processing. Our favourite way to treat the fruit when it comes in is to cold soak it on skins for a good 18-24 hrs. This gives us the added bonus of phenolics, tannins and palate weight from skins, stalks and seeds.
It’s just a delightful drink, being so fresh and aromatic, the perfect foodie wine! Fruitful yet restrained, hints of hazel nut, nashi pear and frangipani give an amazing aroma. The palate is engaging, crisp, luscious with beautifully balanced acidity, ginger and guava.
Winemakers Damien and Jodie are enjoying the Fiano with warm spicy salmon salad.
A beautiful food wine to be drunk with joy now, but will cellar for the short term up to 3 years.