Friday, 1 July 2016
Comyns & Co. Fiano 2016
Sourced from Singleton and having spent two days on skins, Comyns says his approach to this variety is as simple as, "What I do with Semillon I do the opposite with Fiano." He goes on to say cloudy juice and aromatic yeast is used before fermenting dry.
Expressive aromas here hit the mark. White and yellow flowers with a citrusy vibe humming a sexy tune. In the mouth some poached pear barely peers through as does a hint of musk. That musk just had me captivated keeping a low profile but enough to demand attention. There's some weight and texture from the skins delivering a generous and super moreish wine. Take a bow Scotty!
I'd happily share a bottle but that wouldn't be enough.
Drink now, why not?
92/100 - Very good.
Region: Hunter Valley
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