Taste of freedom…
Without having the luxury of a preordained family history in wine, we relish the freedom and opportunity to cast our net far from the more established white wine regions closer to our home. Looking to embody the frontier spirit of Tasmania, deeply cool and remote, it seems fitting to us that this wine is brought to life in the bowels of the ground breaking and original MONA art gallery site.
We continue our obsession with Chardonnay, drinking and thinking about the best examples of this grape that we can find. Though we applaud the fine, flinty, and cordite-laden styles that the best Australian wines exhibit, we also love the balanced intensity and power evident in the best of Burgundy. To this end, this wine is sourced from an exquisite 37 year old north easterly facing vineyard sitting 75 meters above the Derwent River, and supplemented by fruit from a prominent Coal River vineyard. All fruit was handpicked then whole bunch pressed to largely old barrels for ferment. Post fermentation, all barrels were topped and sulphured to prevent MLF and retain natural acidity. Lees were lightly stirred only for the early part of maturation to build texture and complexity. Matured in old oak for 11 months.
A pure and tightly wound wine showing the muscle and intensity of the low yielding Derwent Valley site, and the fineness and acid line synonymous with the Coal River Valley. A shy and somewhat restraint nose exuding white flowers, peach, nectarine characters, and subtle hints of nougat and wood spice. On the palate, a bedrock of chalky minerality supports a core of intense stone fruit, framing its lingering acidity.
Ideal serving temperature is 12°C, and we love this wine with our homemade Japanese inspired Salmon Carpaccio garnished with avocado, nori, enoki mushrooms, sesame and a perky yuzu, citrus peel and soy dressing. Drink up to 5 years for a more complex expression…
We control what we can, the rest is chance.
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.