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

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Fiano 2019 Limited Release

Scents of Jonathan apple, lemon citrus & field blossom

$25.00 CELLAR CLUB
$22.50

DESCRIPTION

Tasting Notes

Brilliant, pale yellow, straw in colour. A lifted nose of citrus blossom, stonefruits & sweet vanilla oak.

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: June 2020
Alcohol: 14.0%
T.A (g/l): 7g/l
pH: 3.23pH

Brilliant, pale yellow, straw in colour. A lifted nose of citrus blossom, stonefruits & sweet vanilla oak.

Palate:

Medium bodied with full, round fruit notes upfront. Think sweet peaches & stonefruit. The wine has a smooth, creamy mid palate & a great background of vanillin oak. The finish is crisp from good natural acidity.
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: June 2020
Alcohol: 14.0%
T.A (g/l): 7g/l
pH: 3.23pH
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