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 2004 growing season was free from extremes of temperature. January was unusually cool whilst February was warmer than average. Autumn was beautiful with no significant rain to upset the harvest. Sauvignon blanc was picked on the 7th and 8th of April. Yields, whilst a little above average were not excessive and grape thinning was not needed. The grapes from each of our three Sauvignon vineyards were were ripe and full of flavour, with high acid levels and intense fruit. As usual no added acid was necessary to balance the flavours. This results from the high natural acid levels found in our mature, low yield vines at Lenswood.
Middle palate richness with delicacy are traditional features of our Sauvignon blanc and certainly evident in the 04. Fully ripe grapes create richness whilst Lenswood's cool environment preserves the high natural acid levels.
AromaFresh gooseberry and tropical fruit nose with a hint of herb and cut grass. Fragrant and lifted with understated power.
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 lingering finish. A mineral note adds a savoury edge to the palate.
RegionLenswood, Adelaide Hills
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 its vibrant peak 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.
ClosureWe have sealed our Sauvignon with a screw cap which helps retain the fruit intensity and freshness and guarantees the wine will age well.
- 2006 James Halliday Australian Wine Companion
Palest straw-green; clean, fresh and crisp; delicate fruit yet to express itself
- James Lawther, Decanter, May 2005
Delicately fragrant tropical fruit nose with a grassy undertone. Subtler fruit flavour with a mineral note.
Pure, precise and crystalline.
- Huon Hooke & Ralph Kyte-Powell, The Penguin Good Australian Wine Guide 2005/06,
This typifies the Weaver sauvignon blanc style; its not a simple tropical type of sauvignon, nor is it one of those green, super-grassy examples. Instead there’s a bit of complexity and interest. The nose has blackcurrant, herb and stone fruit aromas, and the palate is smooth without any sharp edges. It finishes dry, minerally and somehow more substantial than its peers. Try it with whitebait fritters