This Vermentino fruit is sourced from the upper reaches of the Hunter Valley, where the hot and sunny continental climate is ideally suited to this late ripening variety. The sandy soils are low in fertility, generating only moderate yields with distinctive and lively varietal character. Fruit is harvested and then crushed, chilled, and pressed to stainless steel tanks. Only the free-run portion is used in this wine, which is tank fermented at low temperatures using EC1118 (France – Champagne isolate) pure yeast culture, known for neutral ferment influence. Fiano thrives in hot, dry climates, making it perfect for the floor of the Hunter Valley. The variety holds its acidity well, and achieves maximum ripeness with beautifully refreshing balance. This fruit was harvested later in the season, for use an alluring blend component, to supply a richer, more textured mouthfeel. Fruit was harvested, crushed, chilled, and pressed to stainless steel tanks, and fermented at low temperatures using QA23 (Portugal - Vinhos Verdes isolate) pure yeast culture, known for vibrant ferment perfumes. Post-ferment, the wine was kept on yeast-lees with occasional battonage (also known as “fluffing”) to add extra textural creaminess.
Aromas show the clarity of Vermentino with pink grapefruit and sea-shell at the fore, plus that exotic slinky power of Fiano adding perfumed notes of pear, plus a dusting of ginger in the background. The palate is driven by the minerality and saltiness of Vermentino, yet the satin-like juicy texture of Fiano layers the mid-palate with fine tropical richness.
Delicious with freshly shucked oysters, snapper sashimi, grilled calamari and asparagus.