Vintage
2002
pH
3.30
Alcohol
13.8
TA
8.0

Other Vintages:

Overview

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.


Vintage Description

The 2002 growing season was the coolest ever recorded in the Hills however, thankfully, Autumn was near average warmth and this saved the day. The harvest of Sauvignon blanc was our latest ever on April 15th and 20th. The grapes from each of our vineyards were were ripe, dry and full of flavour, with high acid levels and intense fruit. Crop levels were low at 2 kg per vine ensuring concentration of flavour.


Assessment

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.


Aroma

Intense gooseberry and tropical fruit nose with a hint of cut grass. Fragrant yet powerful.

Colour

Pale straw with a light green tinge.

Palate

Intensely 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.

Region

Lenswood, Adelaide Hills

Variety

100% Sauvignon blanc

Oak Maturation

None

Winemaking

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.


Cellaring

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.


Food Suggestion

Ideal with seafood but can be enjoyed with a wide range of foods or on its own.


Serving Suggestion

Cool to cold. Best between 5 and 10°C.


Closure

This is the first time we have sealed our Sauvignon with a screw cap.This decision is aimed to retain the fruit intensity, cleanness and freshness of the wine as well as enhancing the ageability.