Italian Wine Scholar Class @ the Texas Wine School. Med yellow with a green hue. Crisp, clean, med nose of white flowers, white peach, ripe citrus, wet stone, smoke. All stainless steel. The palate is dry, crisp, with med (+) acidity and med alcohol (13%) and a nice stony minerality on the finish. Medium flavor intensity and length. Solid wine, but I was expecting a little more from it.
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Great to revisit an old love - humble Italian whites with acid and mineral bite. And this is a good one, heavy in its middle with a capery and lemony fruit character, but still almost elegant of frame. Wonderful food wine, think I'll get some more.
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I can't remember having a Fiano before, but I really enjoyed this one! I had this with my wine group, on its own, before having NYC pizza with a bunch of Italian reds.
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Pale yellow color with delightful and captivating aromas of flowers, kiwi, and white grapefruit. Very nice mouth coating texture when swirled in the mouth. Glides down the mouth with delicious, refreshing, and cleansing acidity. Ample concentration makes the finish last for 4 minutes. Overall, a seriously good white wine that is superb by itself and with a host of foods, including asparagus, tomatoes, pasta, lettuce, fish, green beans, eggplant, and even pizza.
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Straw. Pears, with hints of mint notes. On the palate chewy with great texture and, thank god, good nicely balancing acidity, that provides freshness. I have to admit that I'm not really a fan of fiano, but this is much better than previous examples of this variety, that I had. 92 points by Monica Larner from the WA. I'm not going that far, because it is a bit to straightforward to me. On the other Hand it shows a concentration of fruit and lenght, that fits to a wine that is at least excellent. 5/11/17/7 -2022
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Nose: Mild lemon pith and spice- very, very light, almost non existent.
Mouth: Light lemon, hint of creme and ground spice. Lightly slick body, faint acid comes in, leaving stony almond left over. Light acid leads the finish of tart lemon and bitter almond.
Overall: It's hard to recommend this as much more than a food wine. Body holds its own, weight is typically good Fiano. Beyond that, nothing else happens. I enjoy this producer, this is not the wine/vintage to spring for off hand. 100% Fiano.
85.
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Good quality with some pleasant attributes. 100% Fiano 2 yrs. 13.0 ABV Fiano di Avellino / Campania PC $$ WVR 24.70 | Reasonably priced for the category.
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Winebar for 08/31/18: "100% Fiano harvested in early to mid-October. Immediately following harvest, grapes are destemmed and undergo a gentle press followed by cold settling at 57 degrees F for 24-48 hrs. Fermented in s/s between 61-64 degrees F. No malolactic fermentation. It's aged 3 mos in s/s on the lees with an additional month in bottle prior to release."
N: Definitely forest floor, probably some barnyrd
P: Med body; NICE frt met by some tart acidity which morphs into a LONG, tangy/swt (65:35) finish with OCCASIONAL *hints* of honey. For now & into at LEAST early '20. 13.00% ABV; My VG+/EXC-. 92 pts WA & 91 WE @ $21. [Other than 1 wine-searcher source which comes in @ $1 < , this vendor's $15.95 is VERY competitive.]
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Interesting to taste it along with the Greco di Tufo by the same producer. Here we find more ripeness, stone fruit, with floral hints (honeysuckle) and mint. No oak and fresh anyway, but with a gentle twist (where the Greco was more stony). Medium acidity and medium body, chamomile in the aftertaste.
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Lunch at Braci (Braci, Boat Quay): Simple, but pleasant enough. The nose was very Italian, with touches of beeswax, verbana and grapefruit along with notes of chalky earth and flint. A touch heavy on the palate, with white fruited melons spiked with citrus notes and more of that nice minerality couched in a creamy texture. Fine when chilled, but a little stodgy when warmed up. Overall though, pleasant with our seafood dishes.
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the wine is clear, medium intense lemon yellow core with a greene hue, youthfull
the nose is clean, medium intense aromas of greene apples, lychee, tennisball/rubberhose, flint, lemon, some stonefruit and hitn of floral notes, developing
palate is dry, medium+ acidity, medium+ alcohol, body and flavour intensity, medium dry-extract with aromas of greene apples, lemon, rubberhose/tennisball, kiwi, stonefruit, medium+ finish
well balanced and somewhat intense with 13.5%abv and quite high concentration, medium+ complexity. Finish is very good and fruit drivven, well balanced finish. overall a very good wine, drink now and next 3 years. Very good quality, 86-87p
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warm spicy nose, on the palate there's herbal and floral notes, very dry and some mineral notes on the finish but this isn't showing that well. I think it'll open up with some time in the bottle.
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11/24/2020 - TannicBeast Likes this wine: 89 Points
Italian Wine Scholar Class @ the Texas Wine School. Med yellow with a green hue. Crisp, clean, med nose of white flowers, white peach, ripe citrus, wet stone, smoke. All stainless steel. The palate is dry, crisp, with med (+) acidity and med alcohol (13%) and a nice stony minerality on the finish. Medium flavor intensity and length. Solid wine, but I was expecting a little more from it.
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3/1/2020 - PT insurgent wrote:
Simple yet attractive wine, good solid core of creamy citrus and stone fruit. Not hugely complex but enjoyable for the price.
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11/25/2019 - Necowine Likes this wine: 88 Points
Great to revisit an old love - humble Italian whites with acid and mineral bite. And this is a good one, heavy in its middle with a capery and lemony fruit character, but still almost elegant of frame. Wonderful food wine, think I'll get some more.
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9/29/2019 - chatters wrote:
Cellartracker in the flesh with Stefan and Nick (Tokyo Japan): fresh pear, pear skin, slight spice. Juicy, with more of the same on the palate with a little texture, fruit present, rather nice.
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7/3/2019 - SMHalps Likes this wine: 91 Points
I can't remember having a Fiano before, but I really enjoyed this one! I had this with my wine group, on its own, before having NYC pizza with a bunch of Italian reds.
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2/12/2019 - Mossrose wrote: 92 Points
Pale yellow color with delightful and captivating aromas of flowers, kiwi, and white grapefruit. Very nice mouth coating texture when swirled in the mouth. Glides down the mouth with delicious, refreshing, and cleansing acidity. Ample concentration makes the finish last for 4 minutes. Overall, a seriously good white wine that is superb by itself and with a host of foods, including asparagus, tomatoes, pasta, lettuce, fish, green beans, eggplant, and even pizza.
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12/2/2018 - Caruso Likes this wine: 90 Points
Straw. Pears, with hints of mint notes. On the palate chewy with great texture and, thank god, good nicely balancing acidity, that provides freshness. I have to admit that I'm not really a fan of fiano, but this is much better than previous examples of this variety, that I had. 92 points by Monica Larner from the WA. I'm not going that far, because it is a bit to straightforward to me. On the other Hand it shows a concentration of fruit and lenght, that fits to a wine that is at least excellent. 5/11/17/7 -2022
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9/9/2018 - RoyaltyCoins Does not like this wine: 85 Points
Pale straw.
Nose: Mild lemon pith and spice- very, very light, almost non existent.
Mouth: Light lemon, hint of creme and ground spice. Lightly slick body, faint acid comes in, leaving stony almond left over. Light acid leads the finish of tart lemon and bitter almond.
Overall: It's hard to recommend this as much more than a food wine. Body holds its own, weight is typically good Fiano. Beyond that, nothing else happens. I enjoy this producer, this is not the wine/vintage to spring for off hand. 100% Fiano.
85.
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9/5/2018 - fmiskolc wrote: 91 Points
Good quality with some pleasant attributes.
100% Fiano 2 yrs. 13.0 ABV
Fiano di Avellino / Campania
PC $$ WVR 24.70 | Reasonably priced for the category.
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8/31/2018 - srh Likes this wine:
Winebar for 08/31/18: "100% Fiano harvested in early to mid-October. Immediately following harvest, grapes are destemmed and undergo a gentle press followed by cold settling at 57 degrees F for 24-48 hrs. Fermented in s/s between 61-64 degrees F. No malolactic fermentation. It's aged 3 mos in s/s on the lees with an additional month in bottle prior to release."
N: Definitely forest floor, probably some barnyrd
P: Med body; NICE frt met by some tart acidity which morphs into a LONG, tangy/swt (65:35) finish with OCCASIONAL *hints* of honey. For now & into at LEAST early '20. 13.00% ABV; My VG+/EXC-. 92 pts WA & 91 WE @ $21. [Other than 1 wine-searcher source which comes in @ $1 < , this vendor's $15.95 is VERY competitive.]
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5/16/2018 - Ben Christiansen wrote:
Tasty easy.
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4/2/2018 - BernieMSY wrote: 88 Points
Very pale straw color. Unripe stone fruit, flinty minerality. Mango.
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2/14/2018 - The years of the grape Likes this wine: 88 Points
Interesting to taste it along with the Greco di Tufo by the same producer.
Here we find more ripeness, stone fruit, with floral hints (honeysuckle) and mint. No oak and fresh anyway, but with a gentle twist (where the Greco was more stony).
Medium acidity and medium body, chamomile in the aftertaste.
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12/26/2017 - Paul S wrote: 87 Points
Lunch at Braci (Braci, Boat Quay): Simple, but pleasant enough. The nose was very Italian, with touches of beeswax, verbana and grapefruit along with notes of chalky earth and flint. A touch heavy on the palate, with white fruited melons spiked with citrus notes and more of that nice minerality couched in a creamy texture. Fine when chilled, but a little stodgy when warmed up. Overall though, pleasant with our seafood dishes.
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12/13/2017 - Burgundy Al wrote:
Great White Truffle Dinner (Tangley Oaks - Lake Bluff IL): Starts out lean, slightly floral. Picks up some weight and concentration in the middle, then lean and energetic on finish. Simple and pleasant.
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11/12/2017 - Ebrim wrote:
the wine is clear, medium intense lemon yellow core with a greene hue, youthfull
the nose is clean, medium intense aromas of greene apples, lychee, tennisball/rubberhose, flint, lemon, some stonefruit and hitn of floral notes, developing
palate is dry, medium+ acidity, medium+ alcohol, body and flavour intensity, medium dry-extract with aromas of greene apples, lemon, rubberhose/tennisball, kiwi, stonefruit, medium+ finish
well balanced and somewhat intense with 13.5%abv and quite high concentration, medium+ complexity. Finish is very good and fruit drivven, well balanced finish. overall a very good wine, drink now and next 3 years. Very good quality, 86-87p
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6/15/2017 - henrygjeffreys wrote:
warm spicy nose, on the palate there's herbal and floral notes, very dry and some mineral notes on the finish but this isn't showing that well. I think it'll open up with some time in the bottle.
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