Sherrah, McLaren Vale, SA
Sherrah Wines is a family owned producer of unique, small batch, hand-made wines from McLaren Vale, South Australia. Alex and Lizzie Sherrah launched the label in 2017 with their first vintage of 2016 wines and have gone from strength to strength since.
Stints for big and small companies in various regions around Australia, and vintages in the Napa Valley, Burgundy and Austria helped cement the direction the wines would take once they returned to McLaren Vale, the place where their love of wine and the industry was born.
Working with five grape varieties that thrive in the Vale; Fiano, Chenin Blanc, Grenache, Nero d’Avola and Shiraz, SHERRAH sources fruit from selected premium vineyards across various subregions each of which is uniquely suited to the different varieties and styles they produce.
Winemaking for Alex is very hands on and gut instinct, the piece of paper gets you the job, but the skill is learnt doing the job. In a very traditional sense, he believes wine is made in the vineyard, but intelligent and considered handling of fruit in the winery is crucial. The purpose of SHERRAH is to showcase the varieties Alex believes are best suited to the amazing region of McLaren Vale, truly one of the finest places to grow grapes in the world.
Working with excellent sites farmed by first rate growers, many who Alex has worked with for numerous years, allows him to access small parcels of quality fruit. SHERRAH is 100% McLaren Vale
Fiano 2023
Tens of thousands of Fiano whole berries writhe together with zillions of partying yeasties for two weeks in an open fermenter. No intervention except for occasionally stirring the pot and provoking another orgy of fermentation. No fining.
Vineyard and Winemaking info
Two tonnes of Fiano from a vineyard in the Northern and high-altitude region of Seaview in McLaren Vale. The grapes were harvested with a selective harvester and tipped straight into an open fermenter as whole berries. Fermentation was allowed to occur naturally and then later over seeded with aromatic yeast. The ferment sizzled away slowly until dry, approx. 2 weeks, when it was pressed to seasoned Hogs Heads. No fining or filtration, hand bottled after 3 months maturation.
11.5% Alc/Vol
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