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.
After the difficulties of '08 it was a relief to have an almost perfect harvest in '09. Harvest began on 19th March which is 8 days earlier than our average start date but, significantly, 13 days later than 08 vintage. Temperatures through the growing season were free from extremes except for a heatwave of 5 days late Jan/early Feb. Since our veraison was not till around 15th Feb there was no impact on flavour and our dry grown vines suffered no ill effects.
Acids levels were excellent and ripe flavours achieved at relatively low sugar levels. Crop yields were 2.8kg/vine (7.7 tonnes/ha) which is in the range needed for full flavour depth. Over 4 kg/vine there is a dilution effect on flavour which we avoid by thinning in the rare occasions it is necessary. With our oldest Sauvignon vines now 22 years and the youngest 8 years and with dryland viticulture and conservative bud numbers left at pruning they tend not to overyield.
Lively, tightly structured wine but with a generous, supple mid palate and a fine, long, savoury finish.
AromaLifted aroma of cut grass, gooseberry and tropical fruits Fresh and complex. Definitely not overbearing or vegetal.
ColourPale straw with a light green tinge
PalateFresh fruit with a lively juicy 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.
Will develop the mineral character of classically aged Sauvignon with time. Can be enjoyed young and will surprise those who cellar it with its subtlety and complexity. Screw cap assures freshness for the long term.
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.
- Halliday’s Top 100 THE WEEKEND AUSTRALIAN November 14th 2009
“Estate-grown, handpicked and bunch selected, the fastidious winemaking of Geoff Weaver puts the wine on another plane from the vast majority of sauvignon blancs from the eastern states; the gooseberry and kiwi fruit flavours are intense and penetrating, the palate very long and the dry, almost savoury, aftertaste lingers long”
96 points - The most highly rated Sauv Blanc.