Geoff Weaver Ferus Chardonnay

$45.00

Vintage
2013
pH
2.91
Alcohol
13.5% by Volume
TA
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.


Assessment

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.


Aroma

Fragrant and subtle. Mineral notes as well as florals and esters. Some creamy, lanolin notes. Elusive, rich yet understated. Much less aromatically fruity than the conventional Sauvignon Blanc.

Palate

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.

Region

Lenswood, Adelaide Hills

Variety

100% Sauvignon blanc

Oak Maturation

1 year on lees in third use French oak barriques

Winemaking

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.


Cellaring

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


Serving Suggestion

Cool to cold. Best between 5 and 100C.


Closure

Pale straw with a light green tinge

Reviews

  • 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