Grapes were handpicked early at B° 11.0, at a tonnage of 19Ha/Ha (1 tonne/acre).
Crush and Pressing
Immediate bag press with addition of sulphur.
The juice was cold settled for 48 hours and then transfered to French oak barriques, 15% of which were new. The juice was inoculated to start fermentation.
The wine was left on lees in the barrels and underwent fortnightly topping up and batonnage. The wine remained in barrel for 11 months and then moved to stainless steel tank.
All barrels were assessed and all used in the final blend.
Pre bottling sterile filtration undertaken
The wine is relatively low in alcohol, (11.5%), due to the early picking. It is a citric acid tasting style with fairly subdued fruit character. It has developed very slowly as it has aged and as of August 2014 it remains extremely fresh and belies its 5 years of bottle age.
After the incredibly rich and high alcohol (15.5%) 2008 Chardonnay we went to the other extreme with the 2009 – producing a Chablis style wine. It is not a strong fruited wine but is very fresh tasting and is a perfect complement to all types of seafood and majority of Asian styled dishes.
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.