Why Fiano? A Little History, a Little Future
If you’ve visited us recently, you may have noticed Fiano popping up in conversation. It’s one of those wines people are naturally curious about, and the more time I’ve spent with it, the more convinced I am that it just makes sense for us — and for the Hunter Valley.
Our Fiano comes from Dalwood Estate, formerly known as Wyndham Estate, and widely regarded as the oldest continuously producing vineyard site in Australia. It’s a place with deep roots in Australian wine history, and seeing Fiano planted there feels less like a bold departure and more like a thoughtful evolution.
Traditionally, sites like Dalwood have excelled with varieties such as Semillon. But looking after vineyards with this kind of legacy means thinking well beyond the next vintage. It means asking what will thrive here in the decades to come, as conditions continue to change.
Why Fiano?
Originally from southern Italy, Fiano is well suited to warmer climates. It has naturally thicker skins, which makes it more resilient in the vineyard and less prone to disease. From a sustainability point of view, that’s important — it allows the vineyard to be farmed with a lighter touch, while still producing wines with real character and longevity.
It’s one of those varieties that feels both practical and exciting. Not planted for novelty, but because it genuinely belongs.
As a wine, Fiano gives a level of generosity, texture and food-friendliness that consumers are looking for, I think it’s going to be the wine of summer.
— Corinna Wright, Oliver’s Taranga Winery
In the Glass
Fiano is quietly compelling. This is a white wine with texture and presence, without feeling heavy. I get pear and subtle honeyed notes, with a fresh line through the finish that keeps everything balanced. There’s also a gentle savoury edge, which makes it incredibly versatile with food.
It’s not a wine that shouts — it draws you in instead.
A Variety on the Rise
You might have noticed Fiano appearing more often on wine lists or in bottle shops. It’s definitely having a moment, helped along by initiatives like Fiano Friday, started by Oliver’s Taranga Winery. It’s been a great way to introduce more people to the variety, and to show just how enjoyable and adaptable it can be.
Gab’s Recommendation
This is very much a “reach for it without overthinking” kind of wine. I like it well chilled, often before dinner while things are still casual, or when friends drop by unexpectedly. It’s the kind of bottle I’m always happy to pull straight from the wine fridge — reliable, interesting, and easy to enjoy.
Food Pairing? It’s a natural match for seafood — grilled prawns, calamari, or a simple fish dish with lemon and olive oil. It’s also beautiful with roast chicken, creamy pasta, or a big seasonal salad. Fresh, relaxed food made for sharing works best.
For me, this Fiano feels like a natural addition to the Mercer family of wines — respectful of the past, thoughtful about the future, and genuinely lovely to drink now.
— Gab, Wine Club Manager