Geoff Weaver's first plantings of sauvignon blanc were in '78. This has texture and interest on its side, elevating the variety to something special and more substantial. It does show off benchmark characters of lime, passionfruit and just-ripe pineapple with sniffs of cut grass and basil herbal elements.
A very tart and fresh rendering of the variety with chalky, chiseled edges, dry talc notes, sweet spice and faint rosewater characters. Easy drinking kind of style with some good textural elements elevating things. Fun, fresh, good, easy, great.
Attractive expression of riesling imbued with lemon curd, red apple, talc and lime blossom scents. The palate is quite concentrated, almost rich, but cut with briny, grapefruit-juice acidity alongside showing off lime and more red-apple fruitiness. It's long in flavour, persistent in its minerally profile, appealing and ready to roll. Pretty delicious, actually.
Slick and silky, medium-weight chardonnay with lots of spice, tightly wound citrus character, green apple and ginger. Quite frisky and scintillating overall, the leaner profile with spice and savouriness a focus. A sense of elegance, finesse here; this does well as a wine of purity and presence.
From the recent article by Tony Love in the Hills Wanderer, Summer 2024: Geoff Weaver's self-effacing introduction says volumes
Geoff Weaver is that rarest of creatures, a winemaker of quiet modesty. He has always allowed his wines to speak for him, and they do so with a graceful eloquence. Working with one of the original vineyards on the cool slopes around Lenswood Weaver etches a wine of delicate stone fruit and citrus, with a fine seam of grilled nut and nougat.
70% MV6, 30% 14 and 115 clones fermented in 0.5 tonne lots with 15% whole bunches and some additional stalks to add structure, matured for 12 months in French barriques (50% new). Cherry-accented fruit on the bouquet and palate has a freshness that is a delight, and the additional stalks haven’t made the wine too stemmy, the oak likewise balanced.
Bunches were chilled to 5°C before being whole bunch-pressed to French barriques (50% new, 50% second use) for wild yeast fermentation, partial mlf, 12 months maturation. This, as they might say is the cat’s pyjamas, with its pyrotechnic display of grapefruit-driven fruit flavours, bright acidity and long finish. It is ambling surely along its development path.
We are delighted our 2013 chardonnay was included in James Halliday’s Top 100 wines for 2022 released on November
