Evan Evans Wines: 2023 BAROSSA FIANO: Barossa Valley (SOLD OUT!)


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The Evan Evans FIANO 2023 is a tiny batch Barossa Fiano from a Freeling vineyard, grown by second generation growers in conversion to the Australian Certified Organic Standard.

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SKU: 23fiano Categories: , ,

Evan Evans Wines: 2023 BAROSSA FIANO: Product information

Farquhar Vineyard & source block, Freeling, Barossa Valley

RRP $28.0
Barossa Valley
Volume: 750 mL
Cellaring potential: 7+ years from vintage.

Growing Season:

The one and only Freeling Fiano vineyard was planted on rootstock in 1995. The variety proved its wet weather resilience this season in the (normally) sun-drenched Barossa Valley.

Climate Conditions:

The season commenced after a wet winter and spring, accumulating a noteworthy 800mm of rainfall. The vineyard experienced above-average vegetative growth across all varieties, coupled with decreased yields from the preceding year due to the hail damage sustained to shoots in November 2021.

Cultivation Challenges:

The Fiano block exhibited vigorous canopy growth, necessitating thinning, while other varieties also faced imbalanced development in cooler conditions. Persistent rain posed a constant threat of diseases. Vineyard maintenance was challenged in the clay-rich soils of Freeling by excessive rainfall, causing surface pooling and difficulties in tractor operations and spraying.

Disease Management:

To combat disease pressure, preventative copper and sulfur-based sprays were applied whenever possible. Fortunately, Fiano’s block-headed structure and thick, upright shoots facilitated optimal airflow, mitigating a portion of the fungal attacks. Fiano is also a lesser fruitful variety, which probably saved its bacon in 2023.

Unusual Weather Patterns:

The season was marked by an unusually cool summer, lacking heatwaves and with temperatures rarely exceeding 30°C in January. These cool and wet conditions contributed to a delayed vintage; four weeks later than average.

Harvest and Quality:

Fiano was hand-harvested on March 16th, 2023. Both fruit and vines were in good condition. Triage in the vineyard resulted in only 10% exclusion of fruit due to downy and powdery mildew issues. Despite the late harvest, the ripeness got to 12.5 degrees Baumé, and boasted exceptional acid content, offering ideal conditions for minimal intervention winemaking.

Winemaking prospects:

The extended hang time enhanced berry flavour development and a balanced sugar to acid ratio, surpassing the previous year’s metrics. The Fiano juice displayed promise with voluptuousness in the mouth, good sugar/acid balance, and a luscious phenol-free texture, affirmed the potential for a promising winemaking outcome.

Fruit processing:

Whole bunches were foot-treaded, followed by an eight-hour cold-soaking at zero degrees Celsius to extract flavour precursors from the skins. The Fiano juice was then basket-pressed into a closed fermenter.


The vinification process was initiated with the inoculation of the juice with a strain of Metschnikowia pulcherrima wild yeast to amplify terpenes and norisoprenoids. This yeast was sourced from the AWRI Wine Microorganism Culture Collection and inoculated at a rate of 100 g/hL. A second inoculation occurred some 36 hours later, introducing a hybrid yeast at 40 g/hL. This sequential inoculation strategy aimed to boost the wine’s flavour profile and completely ferment the juice to dry. Fermentation took place at ambient (ale) temperatures.


Malolactic fermentation (MLF) was arrested, and the sugar-dry wine was gravity fed to stainless, taking every drop of lees, where it underwent sur lie ageing, settling and natural cold-stabilisation over a six month period.


The Fiano was bottled on October 13th, 2023. This marked the completion of a minimal journey from vineyard to bottle. No adjustments, over-blending, diluting, acidification, fining or filtration were needed. A real hands-off snapshot of the 2023 harvest.

Tasting notes:

This Fiano is pure and as ripe as a melon. Juicy, round, lip-smacking, and gently aromatic. Perfumed with a lime leaf oil. Not a trace of phenolics. Very nice finish defined by generous acidity. Wish I’d been able to make more.

Cellaring potential:

Good. 7+ years from vintage. Bottled under techno cork closure. It will be interesting to see how it evolves. It’s a pristine little wine!


Jeremy Evan Evans

Labs FIANO v23:

pH 3.27, TA 8.1 g/L, alc 12.1%, VA 0.12 g/L, Malate 1.88 g/L, G&F 0.1 g/L, NTU = <5.0?, FSO2 = 30 mg/L

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