Andrew Hoadley has worked all across Australia as well as abroad in Barbaresco, Abruzzo and Washington state, and is today regarded as one of Western Australia's revolutionary winemakers. He created La Violetta in 2008, taking the name from an old Piemontese song that celebrates intoxication (responsibly, naturally). He is based in the Great Southern on the coast near Denmark, but sources grapes from trusted growers across the region to make his stunning, envelope-pushing wines in really tiny quantities - a real master of blends.
Fiume is a combination of Semillon and Sauvignon Blanc, appropriate given Western Australia's success with Bordeaux blends. Grapes were hand-harvested from an organic, unirrigated vineyard in Frankland River. Wild fermentation in seasoned oak puncheons and barriques with zilch additions. Four months on lees before bottling, then aged in bottle for two years before release.
It's a wine of immense presence yet extraordinary restraint. Citrus and lanolin aromas, a little bit of toast. There's lovely texture and fullness, but at a relatively low alcohol level.
Just 1,995 bottles were made.