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…. Hand-picked fruit, whole bunch pressed and rested briefly in tank before racking to seasoned puncheons. 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 and rests in the afternoon sun at the tail end of ferment to get across the line. Barrel aging and maturation through winter to late spring without any lees work and racked and returned post malo by gravity, racked again cleanly to tank during harvest and bottled with a small Sulphur addition in early April.

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. I mean it for real this time….the best Fiano we’ve made yet and unfortunately the most scarce. Be quick!