Yurilla Vineyard sits on the valley floor and is a warmer site for the King Valley, a perfect fit for Fiano, which originally hails from Campania in Italy and needs some warmth to bring ripeness in balance with its acidity.
Peter like many of our growers is a seasoned professional, no matter what the season produces he has no trouble navigating the many curve balls growing grapes can throw up. The fruit is always delivered to our winery with the perfect numbers and in impeccable condition.
We are firm believers that good fruit is the key to good wine!
Machine picked in the cool of the night using a new generation selective harvester. Gently top loaded into the press after a small time on skins in the picking bins to build texture. A gentle sparkling press cycle is undertaken along with an early press cut made at about 5OOL/T to avoid phenolic pickup, as Fiano is naturally a phenolic variety.
The juice is protected from oxidization as to promote vibrant aromatics in the final wine. Fermented using only the natural wild yeast indigenous to the vineyard and kept ultra cool at 13°c throughout. For reasons unknown to us the ferment on the Fiano tends to stop with between 1-2g/L of residual sugar remaining most years. We don’t mind, the almost undetectable trace of sugar tempers the lively acidity of this variety well.
Post fermentation the wine is racked off heavy lees with only the light fluffy lees taken to create texture and mouth feel. 4 months maturation on light solids in a combination of stainless and seasoned French Oak before bottling.
Our Nomads Garden ‘Yurilla Vineyard’ Fiano displays an abundance of vibrant tropical fruits and lychee on the nose that follow through to the palate. Refreshing acidity balanced with a touch of residual sugar make for great drinking on warm days with or without food.
REGION/GI: KING VALLEY
GROWER: PETER BURROWES
VINES PLANTED: 2O1O
ELEVATION: 24Om ASL
ROW ORIENTATION: EAST WEST
SOIL TYPE: SHALLOW SAND ON A GRAVELLY RIVER BED BASE
Yurilla Vineyard sits on the valley floor and is a warmer site for the King Valley, a perfect fit for Fiano, which originally hails from Campania in Italy and needs some warmth to bring ripeness in balance with its acidity.
Peter like many of our growers is a seasoned professional, no matter what the season produces he has no trouble navigating the many curve balls growing grapes can throw up. The fruit is always delivered to our winery with the perfect numbers and in impeccable condition.
We are firm believers that good fruit is the key to good wine!
Machine picked in the cool of the night using a new generation selective harvester. Gently top loaded into the press after a small time on skins in the picking bins to build texture. A gentle sparkling press cycle is undertaken along with an early press cut made at about 5OOL/T to avoid phenolic pickup, as Fiano is naturally a phenolic variety.
The juice is protected from oxidization as to promote vibrant aromatics in the final wine. Fermented using only the natural wild yeast indigenous to the vineyard and kept ultra cool at 13°c throughout. For reasons unknown to us the ferment on the Fiano tends to stop with between 1-2g/L of residual sugar remaining most years. We don’t mind, the almost undetectable trace of sugar tempers the lively acidity of this variety well.
Post fermentation the wine is racked off heavy lees with only the light fluffy lees taken to create texture and mouth feel. 4 months maturation on light solids in a combination of stainless and seasoned French Oak before bottling.
Our Nomads Garden ‘Yurilla Vineyard’ Fiano displays an abundance of vibrant tropical fruits and lychee on the nose that follow through to the palate. Refreshing acidity balanced with a touch of residual sugar make for great drinking on warm days with or without food.
REGION/GI: KING VALLEY
GROWER: PETER BURROWES
VINES PLANTED: 2O1O
ELEVATION: 24Om ASL
ROW ORIENTATION: EAST WEST
SOIL TYPE: SHALLOW SAND ON A GRAVELLY RIVER BED BASE
