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.
2007 was an extraordinary year, not only for Sauvignon Blanc, but for all our grapes. It was the earliest year we have ever had. The conclusion of our total harvest (13 March) coincided with the ealiest date we have EVER picked any grapes previously. Sauvignon Blanc was harvested on 7 March and finished on 13 March. Natural acids were surprisingly good and the grapes had excellent flavours. Crop levels were close to our long-term average of 3 kg per vine which we know from experience is the level to achieve palate richness and complexity.
One of our more assertively aromatic Sauvignons with the mineral foundation and savoury quality well associated with our wines. Very tight structure but with an almost juicy mid palate achieved without any residual sugar.
AromaLifted aroma of gooseberry, tropical fruits with traditional Sauvignon cut grass notes. Intense but not coarse or rank.
ColourPale straw with a light green tinge.
PalateThe 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.
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. Bottled on 24 July 2007
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.
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.