This Heirloom Vineyards Sauvignon Blanc was produced from our best Adelaide Hills Vineyard whose clones and viticulture embody the very best in cutting edge but old school viticulture and winemaking. Hand tended vines, sorted bunch-by-bunch, naturally fermented free run juice, gently tank pressed and partially stored (15%) in well-seasoned French oak barriques for 12 weeks.
The colour is bright and beautifully with onomatopoeic like green straw tinges at the edges of the glass. Let it catch the light and marvel at the sparkle.
The aroma has an outrageous lift. This wine is like smelling spring the Adelaide hills, flowers blossoming, especially jasmine and veritable ripening in the market gardens, chives and lemongrass and leeks but overall it has a 3 dimensional quality to the aromas, ripening gooseberries and some mown grass. Blackcurrant and pink grapefruit dominate.
The Heirloom Adelaide Hills has that extra dimension, no just fresh and tangy but mouth filling with citrus flavours that fulfil and refresh. Almost impossible to over chill this wine can be drunk with an amazing array of foods or just by itself. The acidity and freshness is the key to keeping all the flavour to the forefront.
An extraordinary Sauvignon Blanc from the Adelaide Hills that will cellar well but is so deliciously perfect now any argument for delayed gratification is almost academic.
Clear, pale lemon.
Refreshing green apple, mint and pineapple.
Driven by lemon and passionfruit, the acid is clean and gentle, balanced by a slightly grapefruit sweetness at the end of the palate.
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 on 2nd July 2019. 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.