Clear, pale lemon.
This wine smells like fresh-cut grass, mouth-watering pineapple sorbet and juicy green apples.
It lands on the palate with a lime soda effervescence followed by guava and apple juice characters.
Lenswood, Adelaide Hills, South Australia
100% Single Vineyard Sauvignon Blanc
Best enjoyed upon release. Food Pairing Suggestion：Fresh oyster or light seasoned seafood such as steam sole with spring onion. Thai Chicken salad with fresh herbs and fish sauce. Goat cheese.
Grapes for this single vineyard wine were hand harvested on March 12 from two small blocks on our Uley vineyard at the northern end of the Piccadilly Valley.
Initial juice analysis showed a Baumé of 11.6 degrees, pH 3.09 and titratable acid of 7.7 g/litre. After crushing and gentle pressing, the juice was fermented to dryness at low temperatures to enhance fresh fruit characters.Following stabilisation in tank, the wine was filtered and bottled. Alcohol 12.5%.
Classically varietal and aromatic, the wine displays citrus, pear, guava, elderflower, herbaceous and faint grassy aromas followed by a generous palate with persistent fruit flavours, minerality and crispness and a spicy, tingling finish from the natural grape acidity.
Setting aside a small parcel of handpicked grüner veltliner, this first experimental batch involved allowing the juice to ferment naturally on skins, before being pressed to barrel to mature for 6 months. The result is a delicately funky wine with a perfumed nose, deeper colour, and more texture on the palate.