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.
Our earliest vintage ever commencing on 24th February. The early harvest was the result of a hot spell in November which accelerated the vine's physiological march to set and mature the crop. The growing season was 146 days from budburst to harvest which is easily our lowest ever. The average is 174 days. Crop levels were average at 2.7kg per vine and acid levels excellent with ripe flavours achieved at relatively low sugar levels.
We benefitted from a mild summer with just one hot spell . Our vines are now 23 years old and show the benefits of maturity; lower vigour, good balance and stable crop loads.Dryland management has also helped produce strong vines capable of withstanding difficult weather conditions and enable them to ripen their modest crop with ease. Our vineyards are always among the earliest harvested in the Lenswood area.
Lively, tightly structured wine but with a generous, supple mid palate and a fine, long, savoury finish.
AromaLifted aroma of pear, gooseberry and hints of tropical fruits Fresh and complex. Nothing heavy or vegetal.
ColourPale straw with a light green tinge.
PalateFresh fruit with a lively juicy richness on the palate and a lingering, zingy acid edge to the finish. Long and delicate A note on acid pH is a measure of acid. Low pH means higher acid. The low pH of the juice and wine I consider a key element of quality. Low pH wine (say 3.0 to 3.1) have a natural tightness of structure whilst conversely high pH (say 3.3 to 3.5) wines are somewhat oily and soapy in mouthfeel. Our dry grown vines (no irrigation) tend to have low natural pH levels.
RegionLenswood, Adelaide Hills South Australia
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.
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.
Will suit all seafoods and many gently spiced Asian foods. Avoid heavy spices as it kills the wine.
Cool to cold. Best between 5 and 100C. Ideal with seafood but can be enjoyed with a wide range of foods or on its own.
- James Halliday Wine Companion 2012
Pale straw-green; the bouquet has the fragrance absent from many of the '10s, and the palate has exceptional intensity and drive, with a totally seductive mix of passion fruit, citrus and gooseberry; cleansing acidity completes a classy package, well able to take on the might of Marlborough.
- The Advertiser AUSTRALIA’S TOP 100 WINES 2010 Tony Love November 2010
One of the Hill’s most respected artisans has crafted a wine that’s a million miles from the variety’s usual Kiwi pungency. Cool climate Lenswood fruit offers a delicate waft of florals, teasing herbal tastes and captivating minerally mouthfeel that drives the palate for ever. So moreish.