We’re stoked with this article by Max Allen, published in the Australian Financial Review this week discussing all thing's fiano - with a review including yours truly.

2021 Santolin Cosa Nostra Fiano [Heathcote]

"This was wild fermented in barrel, is full of texture, richness and complexity after three years in bottle, but still has freshness and plenty of life. Shows how well fiano can mature if it’s given the chance, stuck away in your cellar or 'forgotten' at the back of your wine fridge." Max Allen, AFR, 25/9/24

Exerpt from original article, "If you don't know about Fiano yet, it won't be long." dated 25/9/24

"Fiano, originally from Campania in southern Italy was, back then, a relatively new arrival in Australian vineyards: the first vintage of the variety here was at Coriole in McLaren Vale, in 2004.

From the beginning though, it was clearly a grape with promise: drought-tolerant, aromatic, full-flavoured and versatile in the winery. Since then, the grape’s popularity with Australian growers, makers and drinkers has steadily grown. And in the last few years, that growth has accelerated.

“Wine Australia’s annual report records the tonnes of grapes crushed across the country each vintage,” says Brendan Carter. “The fiano crush grew this year by 85 per cent. And it’s been growing at 60 to 85 per cent for three years running. If it continues at this rate, it’ll be only a few years before it overtakes pinot gris (Australia’s third most-widely-planted whitegrape).”

“I’m excited about how much the general consumer loves fiano,” says Leanne Altmann, beverage director for Andrew McConnell’s Trader House restaurant group. “We are constantly being asked for fiano in our venues. We put more on the list all the time. And it’s being driven by normal people– not wine geeks – people who want something interesting, but not too challenging.”

FIVE FAB FIANO'S TO TRY