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Winemaker Sam Scott has got a great nose for a good vineyard. When he came across Caj and Genny Amadio’s vineyard in Kersbrook, his spidey-senses were tingling.
“It is a great site for the southern Italian varieties where the warm to hot days are tempered by the cooler nights.” offers Sam.
This year’s Fiano was crushed before fermenting to extract maximum juice then left on, what Sam refers to as “fluffy lees”. 40% of the wine was fermented in old French oak, adding, “an increase in the textural component than most years and I like the evolution.”
With 93 points from Gary Walsh, this is one for the true Fiano enthusiast.
What It Tastes Like
“Florals, almond, apple drizzled in lemon juice with a grapefruit pith and chalky texture, cool clean acidity, crunch and spray of brine, almond and citrus on a long and dusty finish. Flesh and vivacity. Top drinking.” - Gary Walsh (The Wine Front)
94 points. “From the Amadio Vineyard at Kersbrook, super-tiny berries were crushed (usually whole bunch-pressed), fermented in barrel and tank, this year the wild ferment component increased to 40%. A floral bouquet and a decidedly complex palate both in terms of structure and fruit flavour, the latter ex the tiny berries, the former from the barrel ferment component. No wonder Scott is excited about the potential of the variety ex this vineyard.”
- James Halliday (Australian Wine Companion)
93 points. “La Prova up there with the best Fiano in the country, I’d say.
Florals, almond, apple drizzled in lemon juice with a grapefruit pith and chalky texture, cool clean acidity, crunch and spray of brine, almond and citrus on a long and dusty finish. Flesh and vivacity. Top drinking.”
- Gary Walsh (The Wine Front)
This Fiano is grown by Caj and Genny Amadio, on their visionary Kersbrook vineyard, in the warmer northern Adelaide Hills. It is a great site for the southern Italian varieties where the warm to hot days are tempered by the cooler nights.
2016 was an erractic vintage which had a bit of everything, luckily Fiano can duck and weave. The heat during ripening will characterize this years Fiano and we really get to see the high floral notes and citrus that the variety can achieve.
The fruit in 2016 had the smallest berries I have seen in Fiano – we handpicked on three separate occasions and chilled overnight in a cold room but decided to crush the fruit this year as I didn’t think we would get any juice at all if whole bunch pressed like most years! Glad we did.
60% of the juice was fermented with fluffy lees in a stainless steel tank, with the 40% balance was juice filled straight off the press tray to old French oak for wild ferment on full solids. This is an increase in the textural component than most years and I like the evolution.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2020
About the Producer
Sam Scott has a clear vision for his Scott and La Prova labels - Italian inspired wines done with an Australian sensibility. Utilising his retail, winemaking and viticultural experience, he has crafted a range of interesting, charming wines that always over-deliver in the value-for-money stakes. He is taking the Adelaide Hills by storm and as James Halliday noted, “Scott is a star in the making.”
The Adelaide Hills may be the most energised wine region in the country. The sense of exploration and creativity amongst the tribe of talented young winemakers in this region is unparralelled. The Hills has become crucible of Australian wine talent, offering an array of varieties, from classics such as Shiraz, Pinot Noir and Chardonnay, to new varieties like Nebbiolo and Grüner Veltliner for the younger generation to play with. Every vintage brings new colour and complexity to the rich wine, food and produce culture of this cool climate region.
Fiano is one of the most promising emerging white varieties in Australia. It’s a variety that likes to be warm and dry, exactly the kind of variety that is perfectly sustainable in Australia. Characterised by fresh fruit flavours, refreshing acidity and a lovely, slightly waxy mouthfeel, Fiano is a variety that is prospering across the country. It makes a great alternative to Sauvignon Blanc or Pinot Gris which is far better suited to the Australian climate.
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