OverviewThe late vintage reflected the ideal growing conditions throughout the season. Laid back technical/vinification parameters set the scene for the wine. The bouquet is precise and strongly varietal, but it’s not until the palate that the wine sets sail, and does 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.
Vintage DescriptionCrop levels of 3.1kg/vine were close to our long term average of 2.7 kg/vine. Harvest was in early March two weeks earlier than our long term average harvest date of 24th March. There is a clear trend to earlier harvest dates over the 31 years we have been growing Sauvignon. Hand picking occurred in mild weather from the 4th to the 6th of March. 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.
AssessmentLively, tightly structured wine but with a generous, supple mid palate and a fine, long, savoury finish.
AromaLifted aroma of pear, cut grass and hints of flowers. Fresh, fragrant and complex. Nothing heavy or vegetal.
PalateFresh fruit with a lively, juicy richness on the palate and a lingering, fresh acid edge to the finish. Full, long and delicate.
RegionLenswood, Adelaide Hills
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.
CellaringWill 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.
Food SuggestionIdeal with seafood but can be enjoyed with a wide range of foods or on its own.
Serving SuggestionCool to cold. Best between 5 and 10 deg C.