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2014 Sauvignon Blanc

Vintage: 2016
Variety: Sauvignon Blanc
Region: Lenswood, Adelaide Hills

Made to show the fresh Sauvignon aromas coupled with a, crisp dry palate.  Lively fruit flavour with a delicate, lightly textured finish make it ideal to accompany seafood.


Lively, tightly structured wine but with a generous, supple mid palate and a fine, long, savoury finish.
Lifted aroma of pear, gooseberry and hints of flowers. Fresh, fragrant and complex. Nothing heavy or vegetal.
Pale straw with a light green tinge.
Fresh fruit with a lively, juicy richness on the palate and a lingering, fresh acid edge to the finish. Full, long and delicate.
Oak maturation:
TA (g/L):
7.0 g/L
Serving suggestion:
Food suggestion:
Most seafoods are perfect but will compliment a wide range of food flavours with its gentle savoury character.
Will develop the character of classically aged Sauvignon with time. Can be enjoyed young and will surprise those who cellar it with its subtlety and complexity.
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 coarseness on the palate.
A very good vintage with moderate crop levels (2.6 kg/vine), early ripening and full flavour development at relatively low sugar levels. We had the benefit from a generally mild summer with one hot spell in late January which was pre veraison and thus had no flavour impact. Our vines are now 27 years old and show the benefits of maturity; lower vigour, good balance and stable crop loads. A significant rain event occurred on the 13th and 14th of February with 127mm of rain. Dry-land management I am sure significantly helped the vines to withstanding damage from this rain.Their deep roots are less affected than conventionally irrigated vines and they do not respond with a surge of vine growth or berry swelling. Thus they tend to continue to ripen their modest crop without the flush of extra water. Harvest occurred on the 13th and 14th of March.


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