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Details for Fox Gordon, 'Princess', Fiano


CountryAustralia
Region
Adelaide Hills
(click to find out more)
Grape
Year2015
Producer
ABV13%


Adelaide Hills

Lying just to the east of the great city of Adelaide, this is the highest and coolest wine region within South Australia.  It’s so cool-climate that Sauvignon Blanc is the main grape, closely followed by Chardonnay.  Pinot Noir is the main red variety, although most of it finds its way into fine bottle-fermented sparkling wine, along with much of the Chardonnay.
 
Except in the far north, the region boundary follows the 400m contour line, with most vineyards between 450m and 550m.  Misty days, cold nights and spring frosts are common.  The lower, dryer and hotter far north is the only part of the region where red wines dominate, and is especially noted for its Shiraz.
 


Fox Gordon

Founded in 2000, Fox Gordon is named after two of its founders, Rachel Atkins (née Fox) and Jane Gordon, whose faces appear in the logo.  It produces premium wines from both the Barossa Valley (mainly reds) and the Adelaide Hills (mainly whites).
 
Their renowned winemaker Natasha “Tash” Mooney has had a distinguised career at Penfolds, Lindemans and then Barossa Valley Estate, where she made the vintages of their E&E Black Pepper Shiraz that won best red and best wine at the International Wine Challenge and became only the second Australian wine to earn a place in the top ten of Wine Spectator’s annual Top 100 list.
 
Italian and Iberian varieties are something of a speciality at Fox Gordon, with Tempranillo, Nero d’Avola and Fiano in the lineup alongside more familiar French grapes like Shiraz, Chardonnay and Sauvignon Blanc.
 

about this wine About this wine


Fox Gordon were only the second Australian producer to make a varietal Fiano. That was in the 2008 vintage, from a vineyard planted in 2000.  Princess still comes from the same Mount Lofty vineyard, so this is positively old-vine by the standards of Aussie Fiano!
 
Three passes were made through the vineyard, picking the grapes at differing levels of ripeness to add complexity.  Fermentation was in temperature-controlled stainless steel using only natural yeasts, with a minimum of added SO2.  Unusually for Australia, this wine was not acidified: a testament to the cool climate of the high Adelaide Hills.  It spent three months aging on its fine lees, again in tanks, so it is entirely unoaked.


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