Geoff Weaver Ferus Chardonnay


13.5% by Volume
7.6 g/L as tartaric

Other Vintages:

Vintage Description

Vintage 2013 was perfect for ripening. Mild conditions, modest crops, healthy vines and contributed to early picking of fully ripe grapes. Harvest occurred in the second week of March with beautiful naturally ripe flavours and excellent acid levels.


Complexity, fragrance and understated power combined with a lingering savoury aftertaste are the features of this wine. An understated wine for those who appreciate  finesse,  fine texture and subtle richness.  Similar in style to our 09. A wine for ageing and for food.


Fragrant and subtle. Mineral notes as well as florals and esters. Some creamy, lanolin notes. Elusive, rich yet understated. Less aromatically fruity, but more supple and complex than conventional tank fermented Sauvignon Blanc.


Gently flavoured with the characters apparent on the nose carrying through to the palate. Ripe fruit with a rich middle palate and a lingering mineral finish with a lively acidity.


Lenswood, Adelaide Hills


100% Sauvignon blanc

Oak Maturation

1 year on lees in third use French oak barriques


Crush, destem, gently air bag press. Rack settled juice with some solids to barrel and allow to begin ferment naturally with indigenous yeast.  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 other than a small amount of bentonite for protein stabilisation.


Will develop the  mineral character of classically aged flinty Sauvignon over a decade or  so. Stelvin ensures its  freshness and freedom from taint . 

Food Suggestion

Great with fish or lighter meats such as chicken or turkey.

Serving Suggestion

Put it in a big glass, swirl and savour. Best between 5 and 10 deg C.


Pale straw with a light green tinge


  • 2013 Geoff Weaver Ferus



    Estate-grown, wild yeast-fermented in French barriques and aged on lees for 12 months. It seems clear the oak is either totally or largely used, for its impact is on texture and structure, leaving the varietal fruit to express itself with a savoury framework in support.

    95 points. James Halliday

    Halliday Wine Companion August 2015