Wild yeast and oak aged
Vintage 2005 was perfect for ripening and flavour development. Mild conditions, modest crops, healthy vines and contributed to early picking of fully ripe (but not overrripe) grapes. Natural acid levels are an indicator of quality and they were high but in balance with the flavours. No additions of acid were made.
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.
Cool to cold. Best between 5 and 10°C. Can be enjoyed with a wide range of foods or on its own.
ClosureStelvin ensures its freedom from taint and freshness.
- James Halliday 2009 Wine Companion
A wine that breaks all the rules; barrel-fermented in French oak, 12 months on lees, and has postively flourished in the bottle over 18 months post bottling. Screwcap. 13% alc
- Tony Love The Advertiser 30th May 2007
Explore savvy b above and beyond the common fruit bomb and herbaceous-hit style. Here there are florals, flints and fine mineral salts across the nose and palate, after wild yeasts and barrel maturation have had their way. Rich and finessed. A joy.
- Ralph Kyte-Powell, The Age, Epicure Autumn 2007
Ferus, from the Adelaide Hills, is another in a growing number of sauvignon blancs that transform this normally simple fruit-driven white into something much more elaborate. It has an earthy, rather wild edge, with mineral and nutty lees/barrel influence seamlesssly integrated with melon and herby fruit character. The palate is mellow and dry, and a million miles from those juicy, tropical-accented wines