2019 Fiano was harvested from the Lacey vineyard in the Sellicks Foothills sub region of McLaren Vale. The wine was not crushed but destemmed, then whole berry pressed to both barrels and tank. Barrels were fermented wild with full solids and after primary fermentation was complete, the wines were racked off gross lees to tank and then kept at 0°C for four months with no SO2. This allowed the yeast lees to remain active and offer protection from oxidation, developing texture in the wine, but with the cold temperatures preventing the onset of malolactic fermentation. A small amount of SO2 was then added and the wine was bottled without fining or filtration. This Fiano is clean, bright and fresh, and practically cries out for spicy foods.
Artwork by Saul Matthews.