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Chalmers Fiano

Chalmers Fiano 2013



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Regular Price: £19.95

Special Price £14.95

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Product details

  • Fiano is a grapegrowers dream. This Campania native produces perfectly balanced fruit with little fuss in the vineyard, is drought tolerant and resistant to disease reducing vineyard application requirements, and naturally high in acid, meaning less intervention required in the winery. It has been the best fruit of the vintage at Chalmers on many occasions, which is quite an achievement when you consider there are about 40 different varieties over the two properties.

    Rich nose of greengages and butter.  Rounded, plush texture cut across by vibrant acidity and a character strongly suggestive of minerals.  A wine with dramatic tension between richness and bright tanginess.

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  • When to drink

    Drink now or keep for 2-3 years
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  • Style

    Rich & Complex White
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Press ReviewPress

Another emerging success in Australia is the Italian grape Fiano, native to vineyards in Campania, close to the city of Naples, and a stalwart, which manages to produce fragrant, bright whites even in the heat. Ex-Kooyong winemaker Sandro Mosele is now creating magic with this grape at his new home, Chalmers, a family-run, forward thinking wine producer, recognised for championing the planting of Italian grape varieties in south Australia. Chalmers Fiano 2012 is full of attractive, wild herb and lemon peel aromas, with elegant flavours of ripe apples, and baked pears, as well as a remarkable tangy freshness and depth. Try this one with oily fish, baked salmon, chilli-spiced seafood, and even mild thai dishes.

Angela MountBath Magazine

(2011 vintage) Bright straw-green; has that surge of intensity to it’s flavour that marks fiano; lees contact has added a creamy texture before a savoury finish. This is a variety with a future in Australia after the shouting dies down. 94/100

James HallidayWine Companion 2014

(2011 vintage) Floral aromas of blossom, lemon, fresh-cut pear and chalk lead to intense lemon curd, orange zest and orchard fruit flavours – characters that would suit a wide range of dishes. Its texture is nothing short of sensual, with zippy acid and an intensity to the finish that carries on and on.

Ben ThomasThe Weekly Review, September 2013

Food recommendation

Pan fried cod loin with buerre blanc and fresh polenta

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