The Hell Series is where we let ourselves (and the fruit) run a little loose. Different ferments, different techniques, same Riverland backbone. Fiano is a variety we’ve lusted over for a long time, and in the last few years have had the opportunity to work with in new exciting ways The fruit was split on arrival — half was pressed straight to barrel for fermentation, half kept bright in stainless steel. Aged in a mix of Slavonian oak foudre and neutral French barriques before coming back together at blending. Ripe stone fruit and delicate florals lead the charge, backed by a gentle leesy, oak-derived texture. White peach juiciness, honeysuckle softness, and a rolling, mouth-filling feel balanced by a cracking acid backbone that keeps it long and tight. It’s generous, full of flavour and not shy on texture. Fun as an aperitif, but quietly longing for salty, fatty, oily food — fried zucchini flowers, sweet and sour pork, or whatever’s hitting the table.
