Our exploration of Fiano has led us into the Riverland, one of the hottest inland growing regions in the world. We wanted to see what extent Fiano can be grown, and whether it could propose the perception that warm-climate growing is just as noble and righteous as cool-climate growing. We asked this question first in 2014, with the very first release of our Fiano (now renamed Jade & Jasper). This wine, we didn't expect to craft - it creeped up on us. A small batch of fruit that displayed remarkably different characteristics, insane acid retention despite the heat. We kept it separate in the winery, with less skin-contact than usual (only 18 hours), and wild fermented it in a completely separate stainless steel tank. What resulted was a cool, clean and complete fermentation, a wondrous bone-dry Fiano that resisted further malolactic fermentation with remarkable effectiveness. This is what the Riverland could produce...this is the ability for Fiano to showcase an incredibly unique terroir. Hailing from Waikerie, right on the Murray River - the soil becomes very sandy (think, rich red sand pouring over your shoes when you walk through the vineyard). No furrow irrigation here - it's all about driving roots downwards into some of the youngest limestone deposits in Australia. We really shouldn't have been so surprised that a lean, fresh and vibrant Fiano could be produced on these soils - but hey...we're still learning!