Alex Russell’s foray into the world of fermentation began in Melbourne in the 1980s with modest beginnings; Cooper’s homebrew kit was sitting on the counter of a nearby shop, and it appeared providence had a plan. With the intention of producing a beer for his father, Alex soon added ginger beer, elderberry wine, cider, mead, and wine derived from concentrated grape juice to his homebrewing project. Alex was already headed for a bright future in winemaking at the age of thirteen.
Alejandro was Alex’s first label. After travelling to Spain to reconnect with an old Zilzie winemaking colleague, Alex made the decision to strike out on his own. As a result of Alex’s travels, he became interested in the potential of locally produced grapes. These are typically used to make fortified and cask wines in Australia but, in South Australia, respond to the environment with all the personality and complexity of their Spanish counterparts.
This Fiano is full-bodied, clean and dry, with melon, green apple and fresh cashew notes. The finish is long with a sweet aftertaste and notes of ginger.
Food pairing suggestion: the winemaker suggests it with beer-battered fish, hot crispy chips, and salad.
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