2023 10X Fiano
2023 10X Fiano
Ginger, persimmon, and spiced pear skin combine for a bright and refreshing lift to this first Fiano Cellar Door release. The acidity holds throughout the palate but the lees contact, bâtonnage and partial malolactic fermentation add texture and complexity.
Wine Profile
| Vintage |
Other Notes
Higher than average rainfall during flowering and over the course of the season resulted in lower yields on all sites. Flavour and sugar development were prolonged, resulting in more hang time, greater intensity and drive.
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| Vineyards :: Clones |
Vineyard Notes
Hunts Road (100%)
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| Harvest date :: Yield |
Harvest Date
Hand picked 13.4.23 :: 3.4t/ha
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| Brix :: pH :: TA |
pH
12.0:: 3.12 :: 8.90g/L
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| Winemaking |
Winemaker Notes
Handpicked and hand sorted followed by whole bunch press to stainless steel. This parcel remained in tank to carry out fermentation using indigenous yeast at ambient temperatures. Once transferred to oak it
underwent partial malolactic fermentation and some bâtonnage. The Fiano remained in oak until all three barrels were blended, filtered, and bottled.
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| Winemakers |
Production
Imogen Dillon, Martin Spedding
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| Aging :: Oak |
Aging
8 months :: 8% new french barriques. Mixture of new and old French and Austrian puncheons and barriques
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| Residual sugar |
Residual Sugar
Dry (0 g/L)
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| Finished pH :: TA |
Acid
3.29 :: 5.9g/L
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| Alcohol % |
Alcohol %
13
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| Production | |
| Tasting Notes |
Tasting Notes
Ginger, persimmon, and spiced pear skin combine for a bright and refreshing lift to this first Fiano Cellar Door release. The acidity holds throughout the palate but the lees contact, bâtonnage and partial malolactic fermentation add texture and complexity.
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| Food :: Temperature |
Food Pairing Notes
Roast pork belly and crackle with sauerkraut and freshly grated apple :: serve at 10-13°C
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| Best drinking |
Bottling Date
2023-2028
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| Downloadable PDF |
