2024 Anfore Fiano

Only 800 bottles are produced of this Fiano with extended lees aging in 300L terracotta anfore (amphora); unfiltered and unfined. The result? Well, this isn’t your average Fiano. There’s so much at play on the nose; it’s a drink in itself. Honeycomb and waxy notes mingle with honeysuckle, preserved lemon, honey-soaked hazelnuts, custard apple, dripping yellow peach, vanilla bean, sun-dried sea sponge, saltbush, and a lifted crushed granite mineral intensity. There’s just so much happening here. The extended lees time and increased oxygen exposure in amphorae have crafted a wine of immense creaminess, detailed and plentiful layers of texture, and a long, line of acid pulling throughout. Flavour intensity is impeccable, with fresh stone fruit notes woven amongst spice, dried herbs, salty wax and a lively minerality. Length is fantastic, and if we’ve been waiting for proof that Fiano can achieve complexity and intensity beyond its joyful, drink-now iterations, then look no further. Drink now to 2030 (though I look forward to seeing how this ages further). 95+ pts

- Cass Charlick, Decanter Magazine

Aged in clay amphora, and (hand) bottled unfined and unfiltered. 800 bottles made. This is an absolute beauty. The weight of it, the slink of it, the seduction. The flavours themselves aren’t so important – think mango skins, pears, cooked apple, brine and smoked hay, maybe – but the feel, the power and the length are really something. There’s no shortage of finesse either; this is a white wine with the lot. Hats off to Corrina Wright: she’s made something special here. 95 pts

- Campbell Mattinson, Winefront

A small batch of the best fruit from the 2023 harvest was diverted to two Italian amphorae, staying on lees for 15 months. A pale gold in the glass with a slight haze, this is appreciably different to the Small Batch bottling – both are compelling, just different. Intense of fruit, savoury and mouth-filling with lime oil, pistachio, brown butter, oatcake, apple tarte Tatin, stone fruit kernel, fennel fronds, peachy sourdough starter … so many things. This wears a cloak of lees and yeasty complexity but bright fruit swells beneath, escorted along a rail of vibrant acidity. It’s different. It’s good. 95 pts

- Marcus Ellis, Halliday Wine Companion

Well helloooo to the first release of this Anfore Fiano from Oliver's Taranga, and as the back label says, "Inspired by Italy. Crafted in McLaren Vale. Aged in clay Anfore. Unfined. Unfiltered. Hand bottled." You have my attention. The idea for this wine was conceived after Corrina Wright's trip to Campania in November 2022 to leave a portion of Fiano on skins a little longer (13 months) and this is the result. It's a very different wine to the Fiano normally produced. For starters, there is a golden glow in the glass that greets the eye - time on skins in Anfore has clearly done its thing. Lemons and lemon juice unfurl with licks of preserved lemon too. A faint lick of honey and honey puff makes a move and it's here that the rounded, smooth presence starts to whisper to me. I keep going back and forth unpeeling layers of interest - poached pears, quince and a moreish creaminess. A sourdough like bready character hovers about and clings to a long finish shaped by a sprinkle of white pepper spice. I like where this is going and if this is the start of this wine's journey, the vintages to follow will be very exciting. Drink to three years. 93pts

- Steve Leszczynski, Qwine

The royal treatment for the best parcels of fruit, maturing in Italian amphorae for 15 months on lees. This invokes baklava and honey cakes. Crumbled walnut, nectarine and grapefruit skin. There is almond meal, kiwi and breakfast juice. A mosaic of fruit and edibles. Acidity is a spitfire on the palate lively, spontaneous and electric. A hum of fine lacey phenolics and lingering apple skin flavours too. This is utterly delicious but equally a wine truly worth mulling over, in a big old chardonnay glass. I’d love to see this wine flakey white fish like whiting and a buttery lemon sauce. Drink now and has the ability to age for 5-8 years in the cellar. 96 pts

- Shanteh Wale, Winepilot