Made to show the fresh Sauvignon aromas coupled with a, crisp dry palate. Lively fruit flavour with a delicate, lightly textured finish make it ideal to accompany seafood.
A very good vintage with moderate crop levels (2.6 kg/vine), early ripening and full flavour development at relatively low sugar levels.
We had the benefit from a generally mild summer with one hot spell in late January which was pre veraison and thus had no flavour impact. Our vines are now 27 years old and show the benefits of maturity; lower vigour, good balance and stable crop loads.
A significant rain event occurred on the 13th and 14th of February with 127mm of rain. Dry-land management I am sure significantly helped the vines to withstanding damage from this rain.Their deep roots are less affected than conventionally irrigated vines and they do not respond with a surge of vine growth or berry swelling. Thus they tend to continue to ripen their modest crop without the flush of extra water.
Harvest occurred on the 13th and 14th of March.
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 flowers. Fresh, fragrant 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
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 character of classically aged Sauvignon with time. Can be enjoyed young and will surprise those who cellar it with its subtlety and complexity.
Cool to cold. Best between 5 and 10 deg C. Ideal with seafood but can be enjoyed with a wide range of foods or on its own.
- 2014 Sauvignon Blanc
James Halliday, 2016 Halliday Wine Companion.
Dry-grown 37-year-old vines give moderate yields at low pH levels; an aromatic, flowery bouquet leads into a crisp, juicy palate that continues to accelerate all the way through to the finish and aftertaste. Fastidious winemaking has thrown all the emphasis on varietal fruit. A master of his art.