11.75% by Volume
8.1 g/L as tartaric
A dry, subtle and complex table wine. Our aim is to express the Lenswood terroir in its purest form with no fining or additions. We ferment with wild yeast in old oak and age 12 months on lees to build layers of flavour. It will show its best with time.
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 modest crop loads. A significant rain event occurred on the 13th and 14th of February with 127 mm of rain. Dryland 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 light crop without the flush of extra water. Harvest occurred on the 13th and 14th of March.
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 2013. A wine for ageing and for food.
AromaFragrant and subtle. Mineral notes as well as florals and esters. Some creamy, lanolin notes. Elusive, rich yet understated. Much less aromatically fruity than the conventional Sauvignon Blanc.
ColourPale straw with a light green tinge.
PalateGently 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.
RegionLenswood, Adelaide Hills
Variety100% Sauvignon blanc
Oak MaturationOne year on lees in third use French oak barriques
Crush, destem, gently air bag press. 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.
Will develop the mineral character of classically aged flinty Sauvignon over a decade or so. Stelvin ensures its freshness and freedom from taint.
Cool to cold. Best between 5 and 10°C.
- Best Sauvignon Blanc, 2017 QantasEpiQure Halliday Wine Companion Awards
Wild yeast fermented in French barriques and aged on lees for 12 months. It offers a rare combination of elegance and complexity, the latter achieved without any funky/reductive characters, the former with a combination of citrus, white flowers and tropical flavours. Still cruising. 97 points.
- James Halliday Top 100 The Weekend Australian 21 November 2015
Wild yeast fermented in French barriques and aged on lees for 12 months. It offers a rare combination of elegance and complexity, the latter achieved without any funky/ reductive characters, the former with a combination of citrus, white flower and tropical fruits.