Aromatic - Spicy - Expressive
Region: Kersbrook, Adelaide Hills
Soil: Alluvial Quartz-Shot Clay
Our exploration into Fiano would certainly not be complete without exploring the extremes of skin contact – and particularly within earthen fermentation vessels. Ultimately, this was Laura’s project – and desire to explore the interplay of terracotta in fermentation. Consider it a ‘hers’ project – in contrast to the ‘his’ (Red Ochre Nightmare).
Hailing from Kersbrook – the same site as the Alluvium – and directed towards one 200L terracotta fermenter, it was plunged by hand for two weeks, prior to sealing – and being topped with Alluvium – left alone for 150 days. Prior to draining (not pressing).
What resulted was genuinely surprising – a wine with intense, yet pure aromatics. A wholesomeness that contrasts the lean fruit seen in the Alluvium. A completely different wine – in almost every way. More surprising was the lack of oxidative characters…and we’re still trying to figure that one out. Nevertheless, it’s a project that took us by surprise and facilitated further acquisition of multiple terracotta fermenters. Clean and high-toned marzipan, marmalade, dried orange rind, herbal notes of eucalypt and fennel. The phenolic grip provides an interesting interplay of texture and waxiness to the crisp acidity. Only 120 bottles in existence, it’s a rare, curious – and pleasing wine.