The first release of Sauvignon blanc from our vineyard at Lenswood was in 1989 and since that time we have established a reputation for producing wines of great power and depth of flavour. At Lenswood the climate is cool enough to grow grapes with intensity of fruit and still with enough warmth to ensure full ripening and richness of flavour.
To me the secret with Sauvignon blanc is to grow the vines in a cool region with low crops per vine which ensures fruit intensity, ripeness, concentration of middle palate flavour and a natural fresh acid balance. It is this depth of flavour which distinguishes excellent Sauvignon blanc from the thin, weedy examples of Sauvignon blanc which are so common.
Vintage 2005 is as good as it gets. The key elements; vineyard and weather were ideal to provide vibrant flavours in the grapes. Crop level was about average (3kg per vine) and the ripening weather, so crucial in the final flavour development, was mild and sunny. Rain did not disrupt the harvest. Our Sauvignon Blanc was picked in 2 stages; 22nd of March and 29th March.There was a beautiful balance between fruit sugar and naturally high acid.
One of our more assertively aromatic Sauvignons with the mineral foundation and savoury quality well associated wih our wines.
AromaFresh cut grass and fruit salad nose with a hint of herbs.
ColourPale straw with a light green tinge.
PalateThe fruit elements apparent on the nose carry through to the palate. Ripe fruit with a juicy supleness richness on the palate and a lingering finish. A mineral note adds a savoury edge.
RegionLenswood, Adelaide Hills
Variety100% Sauvignon blanc
Crush, destem, gently air bag press. Clear settle juice and cold ferment to dryness. Our approach is to retain the fresh aromatics of the fruit and not to generate any harsh extractives which produce coarsness on the palate.
At its aromatic, fresh peak in the first two years but, following the pattern of previous vintages, will develop the mineral character of classically aged Sauvignon over a decade or so.
The Stelvin screw cap assures freshness for the long term.
Will develop the mineral character of classically aged flinty Sauvignon over a decade or so. Stelvin ensures its freedom from taint and freshness. Ideal with seafood but can be enjoyed with a wide range of foods or on its own.
- The Advertiser, November 2006, tasted by Louise Radman, Tom Maxwell, Trevor Maskell, James March, Scott Graham, Ben Pike and Tony Love.
Tropical fruits, minerals and gunflint burst in the nose before a bigger palate weight than usual in this variety, with mineral and flinty textures, lingering fruit flavours and good length with tight acids. Clever wine and smart drinking.
- Halliday's Top 101. The Weekend Australia. 19 November 2005
There is ample evidence the cooler parts of the Adelaide Hills are the most consistent producers of high quality Sauvignon Blanc in Australia. Here, a spotlessly clean and fresh bouquet and a palate which is the epitome of elegance, with haunting passiofruit blossom characters, has a wondrously lingering finish and aftertaste.