Description
Flinty, textured, and a complex expression of spice, ginger and white peach aroma, which heralds lavish splashes of Australian finger lime, lemon grass, clove and mouth-watering quince flavours that skip across the natural acidity. No skin contact and extended cool ferment ensure a crispness to match the elevated montane ecosystem where the fruit was grown.
Quote James Halliday “One of the last varieties to ripen – end of Apr this year. This allows it to break through the citrus spectrum (my cherished descriptor) into an array of other flavours. Hmmm. This was whole-bunch pressed, 2% solids returned to the juice, wild-fermented in stainless steel, and stirred on lees. I find curry powder on the bouquet and an armful of citrus and exotic tropical flavours on the textured palate. And the alcohol is only 12.8%
“This is a beautifully made and vivid expression of fiano, set to a more refreshing and saline-minerally ilk of the variety, though done with aplomb in this way. Scents and flavours of nashi pear, gentle tonic water elements, green apple, green almond, dill herbal notes and some pink grapefruit tang in the mix. It sits shy of medium weight but feels appropriately full of flavour, gently minerally, long in its extension of fruit and sweet spice notes through each sip. Very good, is the message.” HALLIDAY 2024
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