The first release of Sauvignon blanc from our vineyard at Lenswood was in 1989 and since that time we have established a reputation for producing wines of great power and depth of flavour. At Lenswood the climate is cool enough to grow grapes with intensity of fruit and still with enough warmth to ensure full ripening and richness of flavour.
To me the secret with Sauvignon blanc is to grow the vines in a cool region with low crops per vine which ensures fruit intensity, ripeness, concentration of middle palate flavour and a natural fresh acid balance. It is this depth of flavour which distinguishes excellent Sauvignon blanc from the thin, weedy examples of Sauvignon blanc which are so common.
The 2001 growing season was the hottest for nearly a century however Autumn was much more temperate with the harvest of Sauvignon blanc close to normal on March 13th and 14th.The grapes from each of our vineyards were were ripe, dry and full of flavour, unaffected by the heat of summer.
Crop levels were our lowest ever at 1.2 kg per vine ensuring concentration of flavour.
Middle palate richness with delicacy are features of our Sauvignon blanc (and in fact all our wines). This is a result of fully ripe grapes grown in a cool environment which preserves the natural acid levels.
AromaIntense gooseberry and tropical fruit nose with a hint of cut grass. Fragrant yet powerful.
ColourPale straw with a light green tinge.
PalateIntensely flavoured with the fruit elements apparent on the nose carrying through to the palate. Ripe fruit with richness on the middle palate and a soft lingering finish.
RegionLenswood, Adelaide Hills
Variety100% Sauvignon blanc
Crush, destem, gently air bag press. Clear settle juice and cold ferment to dryness. Our approach is to retain the fresh aromatics of the fruit and not to generate any harsh extractives which produce coarsness on the palate.
At the peak of its youthful vibrance in the first two years but, following the pattern of previous vintages, will develop the mineral character of classically aged Sauvignon over a decade or so.
Ideal with seafood but can be enjoyed with a wide range of foods or on its own.
Cool to cold. Best between 5 and 10°C.