Very pale straw with a light green rim
An amalgam of aromatics working in harmony – primarily yellow stone fruit (nectarine) and honeydew melon with soft pistachio nougat… and enchantingly/unexpectedly from this white grape variety, blueberry bavarois! Barely recognisable savoury French oak imparts a sensitive touch to sign off on a complex and appealing nose.
A soft and delicate mouth coating/laminated acidity fills out the palate and gently conveys the fermented spoils of Adelaide Hills Chardonnay. Showing more of a citrus edge, with lime splice and finger lime sweetness. Enticing teacake sponge flavours varietally laced with finely grated lemon zest. Already ready, yet no need to hurry – balanced and complete.
Origin: Adelaide Hills
Maturation: French oak (20% new, 80% seasoned)
Wine Analysis: Alc/Vol: 12.5%, Acidity: 6.1 g/L, pH: 3.14
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.