2018 Sherrah White et Al

An original white blend of Fiano and Chenin Blanc full of freshness and vitality.

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Sale price$25.00
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Description

Some interesting explorations for ex-Coriole winemaker Alex Sherrah in his solo venture.

This is a new look McLaren Vale white blend that combines Fiano with Chenin Blanc. It's a wine dialled into floral territory. Taking the best structural aspects of both varieties and creating something that is crunchy and textural making it perfect for matching with many dishes.

As Alex describes it "Chenin brings crisp lemon and green pear freshness. Fiano adds texture and a lingering mouth-watering acidity that leaves you wanting more. Dare you not to crack another bottle."

If you are looking for more interesting whites to fill that 'classic dry white' spot in your rotation, this will do the job very nicely.

Two thirds Fiano, one third Chenin Blanc. Fiano comes from the Lacey vineyard in the Tatachilla sub region of southern McLaren Vale. Only a few kilometres from the sea and almost at sea level, it is a cool maritime influenced area of the Vale. Sandy loam over a limestone base, scattered with ironstone fragments. – Chenin comes from the Willamba vineyard in the Blewitt Springs region of McLaren Vale. One of the highest areas of the Vale and about 15km inland. Very mild climate and gully breezes. Deep rich sand and loam mix over a clay base. Grapes were hand and machine harvested, fermented separately, a portion of Fiano was fermented on skins until dry in a small open fermenter, and then matured in a seasoned French barrique. The rest of the Fiano and Chenin fermented separately in stainless steel, using a combination of natural and mixed culture yeasts. No fining, minimal filtration.

Region: McLaren Vale, SA
Blend: Fiano (66%), Chenin Blanc (34%)
ABV: 12.00%
Closure: 750ml
Bottle Size:
Production:

93 Points - "A 64/36% blend. The fiano was split into two batches: the first was hand-picked, destemmed and open-fermented to dryness on skins, then pressed to used hogsheads, the balance Selectiv'-harvested, chilled and then to main press. The chenin is treated similarly, although slightly cleaner juice is fermented with a flavour-enhancing yeast. All combined post-ferment, the result is a wine of true flavour and texture complexity." - James Halliday (Halliday Wine Companion)

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