Vintage
2006
pH
3.10
Alcohol
13.4
TA
6.8

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

2006 was an excellent year for Sauvignon Blanc. The crucial pre harvest period was mild and generally dry and our grapes were ripe. Our picking occurred over the period from the 24th to 28th of March before the cold drizzly weather of April. Natural acids were high and the grapes unusually flavoursome. Crop levels were just under our long term average of 3 kg per vine which we know from experience is the level to achieve palate richness and complexity.


Assessment

One of our more assertively aromatic Sauvignons with the mineral foundation and savoury quality well associated with our wines. Of similar style and quality as our 05 but with a liitle more assertive aroma.


Aroma

Lifted aroma of tropical fruits and gooseberry. Intense.

Colour

Pale straw with a light green tinge.

Palate

The fruit elements apparent on the nose carry through to the palate. Ripe fruit with a juicy supple richness on the palate and a lingering, zingy, crisp 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. No added acid.


Cellaring

At its aromatic, fresh 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.


Serving Suggestion

Cool to cold. Best between 5 and 10°C. Ideal with seafood but can be enjoyed with a wide range of foods or on its own


Closure

Screw cap assures freshness for the long term.