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.
A really difficult but ultimately successful vintage. Following and unusually cool summer we had 57mm rain in February and then a massive 150mm rain in March just prior to harvest. The 77mm of rain from 20th to 24th of March was accompanied by still, mild, drizzly conditions which were perfect for botrytis infection in the grapes. Hand picking started on the 29th March and continued until 2nd April. Flavour maturity was early this year and harvest occurred at lower than normal sugars and higher than normal acid levels.
The fundamentals of quality vineyard management still apply; low crops with open canopies on vines with a balance between fruit and vegetation. This gives to best chance to achieve clean, ripe fruit with good flavour concentration.
The fact that we were able to pick about 70% of our normal crop in this most trying of seasons was pleasing and reflects the resiliant quality of our vines and grapes.
In the end it required rigorous selection by our hand picking team. We left any damaged bunches on the vine and were down to removing individual berries of botrytis in the bin as the buckets were tipped. I am delighted by the resultant wine which is fresh, clean and free of any hint of mould.
Tightly structured wine but with a supple mid palate and a fine, zingy acid finish. A really pleasing result from a difficult vintage.
AromaLifted aroma of pear, gooseberry and hints of tropical fruits Fresh and complex. Nothing rank or overbearing.
ColourPale straw with a light green tinge
PalateFresh fruit with a lively juicy zest on the palate and a lingering crisp acid edge to the finish. Lively and delicate.
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.
Will develop the mineral character of classically aged Sauvignon with time. The freshness, acid and subtlety of the wine will guarantee its ability to age well.
Cool to cold. Best between 5 and 100C. Ideal with seafood but can be enjoyed with a wide range of foods or on its own.
- Tony Love, The Adelaide Advertiser. Aug 10, 2011
Beating the weather demons during vintage and showing the overall cool growing season in its delicate style-rather than the overt grassy plus passion fruit and tropical power lift in some versions-this wine is more about crunchy pear aromas, lemon sherbet flavours rising in the middle of the mouth, great balance and a beautifully dry, moreish finish. Crisp as an August morning.