All the elements of an interesting Fiano are laid out but the acid didn't want to come to the party.
This sees 24 hours skin contact and six months on lees in barrel, but the release was held back hoping that acid would calm the farm. Not so. Mind you, this is the type of wine that needs food. Tasting in isolation isn't ideal but matched with something fatty, even Barramundi with a butter sauce and it would shine a different light.
For now, quince, poached pears and almonds highlight the textural aspects of this Fiano. Pineapple-like acidity adds tang and life to an energetic and vibrant finish but that acidity just pierces that bit too much for mine. Perhaps more time will help?
Drink to three years+
88/100
Region: Langhorne Creek
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