Our first Chardonnay wine from Lenswood was made in 1996.
Our style is now well established and is based upon ripe fruit with the multi-layered complexity derived from barrel fermentation, extended yeast lees contact in the barrel and malolactic fermentation.
These are wines of power yet with subtlety, not fruit dominated but of great complexity and length. The fine, creamy richness fills the mouth with lingering flavour.
The 2005 growing season was beautiful; free of extremes of temperature and with warm days and cool nights. Overall it was a cooler year than average which tends to give us finer, more delicate and more subtle flavours. We harvested the Chardonnay on 23rd March with crop levels at 3 kg per vine. The flavour, sugar and acid balance was excellent. Sugar at harvest was 12.3°Be.
A fine flavoured wine of excellent depth of flavour. Although an appealing wine in its youth it needs time to show its best attributes. Stelvin will serve to ensure the wine remains fresh and lively for many years.
AromaFresh, nutty, creamy fruit with subtle melon overtones. Elusive and complex aromas.
PalateCrisp, tight, fine and understated. Concentrated but not big. A wine of freshness, delicacy and subtle power.
RegionLenswood, Adelaide Hills
Oak Maturation12 months in French oak barriques. All from forests in the centre of France and Vosges. Half new oak and half second use.
Freshness, concentration, delicacy and balance with crisp acidity are the keys for ageable wines. This wine has all of these elements and I am confident that it will age well. I envisage positive development for at least 15 years under Stelvin.
Flavourful but delicate foods are ideal partners for this wine. Happily accompanies a wide range of foods, in particular, seafood such as prawns, barramundi or lobster.
Best drunk cool between 5 and 12°C
ClosureA note on Stelvin. We now use Stelvin on all our white wines. Stelvin sealed wines in my experience have many positive characteristics. They are fresher than cork sealed wines are free of taints age more slowly and gracefully than cork can be safely stored at more variable and warmer temperatures than wine under cork. Since ageablity is a fundamental attribute of our wines it is logical that we should seal our white wine with the closure which achieves this best. The question of ageing of red wines under Stelvin is still open. Steady but limited ingress of air to the wine to enhance development of reds is facilitated by cork under good cellaring conditions and is, to me, a reason to continue with cork for reds.
- Ralph Kyte-Powell, The Age, Tues 23rd January 2007
In keeping with Geoff Weaver’s skill as a winemaker, complex winery inputs move this Adelaide Hills chardonnay well out of a simple fruit-plus-oak equation. Instead you get elaborate aromas of wholemeal bread, nuts, peaches and citrus fruits. In the mouth it’s seamless and lingering in rich flavour, yet gently savoury and dry. Delicious.
Ageing? Drink over two years plus. Food ideas: Salmon; snapper.
- Philip Rich. The Australian Financial Review Magazine, 24 November 2006
One of the unsung heroes of the Australian wine industry, Geoff Weaver has quietly gone about the business of making subtle and well crafted wines at his Lenswood vineyard in the Adelaide Hills, established in 1982. Weaver has devoted himself to the venture full time since leaving Hardys, where he was chief winemaker, in 1992.
This very bright wine exudes elegance with ist pristine melon and nectarine fruit aromas and beautifully handled vanillin oak (50 percent new), which sits quiely in the background. The palate is equally linear and refined and there is a lovely thread of acidity that runs throughout the wine, suggesting that this should age superbly over the next five to 10 years.