Wild yeast and oak aged
The 2004 growing season was free from extremes of temperature. January was unusually cool whilst February was warmer than average. Autumn was beautiful with no significant rain to upset the harvest. Our Ferus Sauvignon blanc was picked on the 8th of April from our Spring Sauvignon planted in 1987.
Complexity, fragrance and understated power are the features of this wine. A wine for those who love fine wine and appreciate its fresh tightness, gentle texture and richness.
AromaFragrant and lifted. Mineral notes as well as subtle florals notes. Faint lanolin. Elusive and understated
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 gentle creamy richness on the middle palate and a lingering mineral finish.
RegionLenswood, Adelaide Hills
Variety100% Sauvignon blanc
Oak Maturation1 year on lees in second use French oak barriques
Crush, destem, gently air bag press. Rack settled juice with some solids to barrel and allow to begin ferment naturally. 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 or filtration. The wine was racked to achieve clarity, SO2 adjusted and bottled. without filtration.
Will develop the mineral character of classically aged flinty Sauvignon over a decade or so. Stelvin ensures its freedom from taint and freshness.
Cool to cold. Best between 5 and 10°C. Can be enjoyed with a wide range of foods or on its own.