Winemaker Matt Wenk
In the glass this wine is a pale straw with a green hue, initially the nose is full of citrus, honeydew and kiwi fruit, which then evolves showing hints of straw, minerals and subtle oyster shell and sandlewood. Once on the palate, the 2017 is dominated by citrus and passionfruit, coupled with some herbal straw characters and balanced with mineral mouthwatering acidity, fine texture and has great length.
Smidge recommends drinking this wine over the next 3 to 4 years.
The 2017 growing season was mainly warm and dry leading up to the start of the ripening period at which time, the mercury rose deliver- ing some very hot weather, making us all very nervous. In mid Feb- ruary, a much needed day long downpour was experienced, with a few lazy showers over the following days. This event reset the ripen- ing cycle, resulting in many blocks, including this Sauvignon blanc, ripening evenly over the following weeks in near perfect dry and mild conditions.
Vinification & Maturation
This wine was produced from fruit that was pressed lightly, with the free run only being used. The juice components were then settled before separately being cold fermented in stainless steel with neutral yeasts. This year approximately 2% barrel fermented fruit was blended. All parcels were blended, fined and filtered prior to being bottled.
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.