Sauvignon blanc is synonymous with the Adelaide Hills, but this one might surprise you. It’s a funky little number with its own distinct personality. The sulphitic edge and mouth feel, combined with tropical and citrus overtones, will no doubt appeal to a group of followers looking for a wine made with minimal intervention and representing a strong sense of terroir. Handpicked from a cool climate pocket in Woodside, gently whole bunch pressed, wild fermented in French oak barriques and left on lees for 6 months, the result was worth the wait.
Grape varieties: 100 % Sauvignon Blanc
Region: Adelaide Hills , Australia
Winemaker: Darryl Catlin
Alcohol (ABV): 12%
Acidity: 6.0 g/l
Residual Sugar: 2.5 g/l
Wine pH: 3.33
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.
A limited release chardonnay from two selected Piccadilly Valley sites. Ferment was sparked by indigenous yeasts and the wine aged in Burgundian oak (predominantly puncheons) both old and new for eight months.Nose
White peach and fresh green apple along with Jasmin, Crème Brulee and a hint of spice from French oak.Mouth
Yellow peach and stone fruits are carried across the palate by a mouth-watering acid drive. A hint of lemon pith phenolics provides the wine with lovely texture.
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.