2013 Ferus Sauvignon Blanc

Name: 2013 Ferus Sauvignon Blanc
SKU: 1874
Price: 45.00 AUD
Availability: InStock

Vintage: 2013

Variety: Sauvignon Blanc

Region: Lenswood, Adelaide Hills

Vintage 2013 was perfect for ripening. Mild conditions, modest crops, healthy vines and contributed to early picking of fully ripe grapes. Harvest occurred in the second week of March with beautiful naturally ripe flavours and excellent acid levels.

$45.00

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Tasting notes

Assessment:

Complexity, fragrance and understated power combined with a lingering savoury aftertaste are the features of this wine. An understated wine for those who appreciate finesse, fine texture and subtle richness. Similar in style to our 09. A wine for aging and for food.

Aroma:

Fragrant and subtle. Mineral notes as well as florals and esters. Some creamy, lanolin notes. Elusive, rich yet understated. Less aromatically fruity, but more supple and complex than conventional tank-fermented Sauvignon Blanc.

Colour:

-

Palate:

Gently flavoured with the characters apparent on the nose carrying through to the palate. Ripe fruit with a rich middle palate and a lingering mineral finish with a lively acidity.

Oak maturation:

One year on lees in third use French oak barriques.

pH:

2.91

TA (g/L):

7.6 g/L as tartaric

Closure:

Screwcap.

Consuming

Serving suggestion:

Put it in a big glass, swirl and savour. Best between 5 and 10°C.

Food suggestion:

-

Cellaring:

Will develop the mineral character of classically aged flinty Sauvignon over a decade or so. Stelvin ensures its freshness and freedom from taint.

Winemaking and vintage

Winemaking:

Crush, destem, gently airbag pressed. Rack settled juice with some solids to barrel and allow to begin ferment naturally with indigenous yeast. Ferment to dryness with no temperature control. Leave on yeast lees with some stirring. SO2 added post ferment to protect against oxidation. The aim was to produce a wine, reflective of its vineyard origin, with as little intervention as possible. No fining other than a small amount of bentonite for protein stabilisation.

Vintage:

Vintage 2013 was perfect for ripening. Mild conditions, modest crops, healthy vines and contributed to early picking of fully ripe grapes. Harvest occurred in the second week of March with beautiful naturally ripe flavours and excellent acid levels.

Reviews

James Halliday | Halliday Wine Companion, August 2015

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