Vineyard and Winemaking info
The Fiano comes from two vineyards in McLaren Vale grown by Ben Lacey. One 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 shattered limestone base, scattered with ironstone fragments. This parcel was fermented in stainless steel, using a combination of natural and mixed culture yeasts. A portion of this was peeled off to a Hogs Head before the main portion was sulphured to use for the still table wine Fiano we produce.
The second vineyard is in the Northern and high-altitude region of Seaview in McLaren Vale, with thin red loam over a solid limestone geology. The grapes were harvested with a selective harvester and tipped straight into an open fermenter as whole berries. Fermentation was allowed to occur naturally and then later over seeded with aromatic yeast. The ferment was allowed to tick away slowly for approx. 3 weeks, when it was pressed to seasoned Hogs Heads.
The final blend was 50% of each parcel and they were stored in seasoned Hogs Heads for 3 months before bottling. A bit of reserved juice was added back to kick fermentation off again a day before hand bottling.
70 dozen produced. No fining or filtration.