Hand harvesting and gentle whole bunch pressing capture the essence of this fragrant, crisp and intensely varietal estate-grown Fiano.
Pale straw, highlighted with vibrant green. Aromas of lemon blossom, kaffir lime leaves and pear entice. Hazelnut-crusted lemon curd and green apple flavours flow through the structured palate and are focused into the lingering finish by a fresh, natural acidity.
*Available at Vintage Cellars, Liquorland, and First Choice Liquor Market.
*No animal products were used in the production of this wine.
Aromas of nettles, cucumber, melon skin and spice. Cool, greener fruit flavour, lemony, green melon, textured, bright acidity, good length, some phenolic grip shapes the length.
Hand-picked fruit, whole bunch-pressed, provides an ultra-precise portrait of a variety that produces all sorts of organoleptic challenges at the drop of a hat – and which I enjoy to the full. So the rectitude of this elegant, fine, lime-infused version has to be understood within the broader fiano context.
This is an intriguing wine in the very best sense. Gently oxidative and nicely phenolic, mitigating the soft acidity. Pear tarte tatin, raw almond, wild fennel and pistachio. Expansive and mouth-coating, such is the compelling texture. Long and chewy, drawing an incisive vicissitude between the Australian obsession with fruit and textural complexity. Euro styling to a fine degree.