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.
For the second year in a row we started harvest on 6th March which equals our earliest ever vintage. For most of the growing season, conditions were mild but the heat wave from 3rd to the 17th of March coincided with our picking. Our first Sauvignon was picked on the 9th March and the last on the16th. Whilst some vines showed the effects of the heat, losing leaves and exposing fruit, most held up well. With our hand picking we were able to leave any heat affected or exposed fruit and this had a significant positive effect on the final wine. Crop levels averaged 2.7 kg per vine which is 7.4 tonnes per ha. This is just below our long-term average and well within the limits for real concentration and complexity of flavour.
Tightly structured generously flavoured wine but with an almost juicy mid -palate and a fine, long, savoury finish.
AromaLifted aroma of pear and tropical fruits with traditional Sauvignon cut grass notes. Fresh but not overbearing.
ColourPale straw with a light green tinge.
PalateFresh fruit with a lively supple richness on the palate and a lingering, crisp finish. Long and delicate.
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 coarseness on the palate.
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.
ClosureScrew cap assures freshness for the long term.
- James Halliday THE WEEKEND AUSTRALIAN Sept 13-14 2008
In the over $20 Sauvignon Blanc group there was a profusion of delicious wines led by 2008 Geoff Weaver Lenswood (94 points) in classic Weaver style, delicate yet intense, thanks to estate grown Adelaide hills grapes picked at precisely the right moment, then meticulous attention to detail in the winery.