Beresford Emblem Fiano

Fiano, a southern Italian varietal, is named after bee (“Apiana” in Latin) that are attracted to the lovely scent. Our Fiano is harvested in the cool morning hours & cool-fermented, with a small portion wild fermented in oak, resulting in excellent complexity and intense flavours.
Colour: Medium lemon
Bouquet:
Notes of Jasmine and honeysuckle intertwine with the freshness of green apple, nashi pear and white peach. Hints of citrus, lemongrass, and a subtle touch of pineapple also make their presence felt. 
Palate: 
Fresh citrus, nectarine, and the crispness of green apple take centre stage. Ginger and a sprinkle of white pepper on the back palate add a layer of complexity. It introduces a bright acidity that is perfectly balanced with the flavour. As the wine evolves, a touch of creaminess emerges, a result of its time spent aging on lees.
Vintage Condition:
After a mild spring, we had the wettest December in 130 years. The vines were super happy resulting in lots of vegetative growth which came in handy in March with a brief heatwave over the long weekend, the extra green leafy shoots protecting the soft, ripening berries from any sun damage. The result was a perfect sugar-acid balance and clean, bright fruit.
Winemaking:
Fiano   ripened steadily with good natural acidity, delicate aromatics and lovely fruit flavours. Sourced from four growers in McLaren Flat and McLaren Vale. We were able to select the best tasting rows and harvest the grapes in the cool of the morning & gently extract the juice. 
20% whole bunch pressed to release the delicate aromatics and palate weight while the others were harvested in the cool of early morning, chilled and pressed gently. Various yeast strains were used including non-saccharomyces and mixed cultures. For aromatics and elegance, the clean juice fermented slow and cool to preserve lifted aromas and crisper melon fruit flavours.  
10% went straight to 4-year-old French barrels   for a slow natural start to wild fermentation.  The wine was racked off heavy yeast lees after ferment. The wine spent 4 months on light yeast lees with occasional lees stirring to contribute to a textural, creamy full mouthfeel fullness.

Vintage: 2024

Alcohol: 12.8%

No animal products used for fining or filtration. Vegan Friendly.