IN THE VINEYARD….this vineyard was planted in deep red Cambrian clay loam by the Chalmers family in 2011 on the lower eastern slopes of the Camel Ranges, within the Heathcote GI, close to the township of Colbinabbin. Millions of years of erosion of ancient ridgeline dolerite, ironstone and basalt has given rise to fertile ground in the lower slopes of the range and the perfect site for wines of detail and concentration. Historically this has been Shiraz country, but the increasing impacts of climate change has yielded hotter, drier summers and a move to more Mediterranean varieties, championed largely by the Chalmers family. Contrary to the approach of other growers in the region, this vineyard runs east – west, promoting more consistent exposure to sunlight across the block and better movement of air through the vines, reducing disease pressure.
Troy McInnes farms these vines and does so with care and detail not seen in many commercial growers of this scale. The site is not certified organic, but does employ many consistent practices to promote soil and vine health; undervine mulching and composting to nourish the vines and manage weed growth, with no systemic herbicides or pesticides used on site. All vine work is done by hand and each grape variety is handled uniquely with respect to varietal physiology and location within the vineyard. At harvest time, fruit sampling is regular, methodical and accurate and communication is clear…which might sound unimportant, but this allows for perfect timing of picks and quality of fruit supplied to the winery. I couldn’t ask for more from a partnership with a grower of this caliber.

IN THE WINERY…. A more macerated expression this year, with half the fruit destemmed and resting for 6 hours prior to a gentle press to barrel and the other half, whole bunch pressed and moved to barrel for primary ferment. We’ve learnt over the years that Fiano ferments like plenty of solids and warmth to run freely, so no cold settling of juice…just straight to barrel off the press and rests in the afternoon sun at the tail end of ferment to get across the line. Barrel aging and maturation through winter to early summer without any lees work and racked post malo by gravity to tank where a small sulphur addition takes place prior to bottling.

IN THE GLASS…. deep Straw to a pale amber coloured with aromatics of baked apple, marzipan and honey. A subtle oxidative character on the palate, balanced with energetic green apple acidity. Herbaceous, citrusy and with serious depth. It wants you to think its from the Jura.