GW-Sauvignon-Blanc-Small
Vintage
2017
pH
3.10
Alcohol
12.5
TA
7.1

Other Vintages:

Overview

Halliday Top 100 November 2018 2017 Geoff Weaver Lenswood Sauvignon Blanc Rating 95 points. The bouquet is precise and strongly varietal, but it’s not until the palate that the flavours set sail, and do so in fine style with citrus and apple taking control on the long finish. It’s the outcome of Geoff Weaver’s long experience with the vineyard, and his undoubted skill as a winemaker (and mature vines).

Vintage Description

VINTAGE Crop levels of 3.4kg/vine were slightly up on our long term average of 2.7 kg/vine. After a string of years when our grapes ripened well before our long term average in 2017 we picked in early April a week later than our long term average date. Hand picking occurred in cool weather on the 3rd to the 6th of April. Heat degree day summation for the year was 1335; a little over our long term average of 1270 Heat Degree Days (HDD). A cool start in Oct and November and a warm finish in Feb and March mercifully free of extreme heat. Our vines are now 29 years old and show the benefits of maturity with good balance of crop and leaf plus more stable crops. The growing season rainfall was 420mm of rain Oct to March above our long term average of 230 mm. Of this 312 mm fell in October to December period. Disease pressure was consequently high early in the season but ripe healthy grapes were harvested. We grow our grapes without irrigation and they benefit, I believe, from deep roots sustaining them rather than more shallow ones subject to downpours and dry spells.

Assessment

Lively, tightly structured wine but with a generous, supple mid palate and a fine,long savoury finish.

Aroma

Lifted aroma of pear, cut grass and hints of flowers. Fresh, fragrant and complex. Nothing heavy or vegetal.

Colour

Pale straw with a light green tinge.

Palate

Fresh fruit with a lively, juicy richness on the palate and a lingering, fresh acid edge to the finish. Full, long and delicate.

Winemaking

Crush, destem, gently air bag press. Clear settle juice and cold ferment to dryness. No need for additions of acid (which is so common in Australia) Our approach is to make the wine as naturally as possible with minimal additions. The fresh aromatics of the fruit are retained and, with gentle air bag pressing, harsh extractives are not generated.

Cellaring

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.

Serving Suggestion

Cool to cold. Best between 5 and 10 deg C. Ideal with seafood but can be enjoyed with a wide range of foods or on its own.

Closure

Screw cap