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Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Fiano 2018 Limited Release

Scents of Jonathon apple, lemon citrus & field blossom

$25.00 CELLAR CLUB
$22.50

DESCRIPTION

Tasting Notes

Brilliant pale straw with green hints. An intense nose of citrus, field blossom, vanilla and a hint of green apple.

Wine Making

The grapes were harvested in the cool hours of the early morning and crushed straight to press. Only a free run fraction was taken (550L/T) with a light clarification before fermentation. The juice was inoculated with a cultured yeast to maximise the varietal character and aromatic potential. The wine fermented slowly over 2 weeks in a mix of stainless steel and 3 year old French oak puncheons. At the completion of ferment the wine and yeast lees were transferred to full storage and stirred weekly for 9 months to increase the mouthfeel and palate weight. Once the perfect balance was achieved the two components were assembled and prepared for bottling.

Cellaring

The wine’s acidity is well suited to rich, full flavoured dishes. Serve with pasta dishes, creamy cheeses and salty meats or with seafood. Enjoy now or within the next three years.

Technical

The Grapes: Fiano grapes
Date Tasted: November 2019
Alcohol: 13.0%
T.A (g/l): 6.5g/l
pH: 3.3pH

Brilliant pale straw with green hints. An intense nose of citrus, field blossom, vanilla and a hint of green apple.

Palate:

Medium bodied with full, round fruit notes upfront. Think crisp apples and fresh citrus. The wine has great oak support, showcasing a good length to the finish.
The grapes were harvested in the cool hours of the early morning and crushed straight to press. Only a free run fraction was taken (550L/T) with a light clarification before fermentation. The juice was inoculated with a cultured yeast to maximise the varietal character and aromatic potential. The wine fermented slowly over 2 weeks in a mix of stainless steel and 3 year old French oak puncheons. At the completion of ferment the wine and yeast lees were transferred to full storage and stirred weekly for 9 months to increase the mouthfeel and palate weight. Once the perfect balance was achieved the two components were assembled and prepared for bottling.
The wine’s acidity is well suited to rich, full flavoured dishes. Serve with pasta dishes, creamy cheeses and salty meats or with seafood. Enjoy now or within the next three years.
The Grapes: Fiano grapes
Date Tasted: November 2019
Alcohol: 13.0%
T.A (g/l): 6.5g/l
pH: 3.3pH
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