VINTAGE
Crop levels of 2.5kg/vine were close to the long-term average. It was another early-ripening year with full flavour development. Hand-picking occurred in cool weather on 1st to 3rd March. Heat degree day summation for the year was 1310; a little over the long term average of 1270 Heat Degree Days (HDD). A mild February was crucial to flavour development and acid retention. The vines are now 28 years old and show the benefits of maturity with good balance of crop and leaf plus more stable crops. The growing season was dry with 132mm of rain from October to March, below the long-term average of 229mm. Disease pressure was consequently low and ripe, healthy grapes were harvested.
TECHNICAL DETAILS
100% Sauvignon blanc from Lenswood in the Adelaide Hills. Juice analysis: 13.3Be; 3.01 pH; 7.8g/L TA. Wine analysis: alcohol 13.9%; pH 3.00; TA 7.4 g/L as tartaric. A note on acid: pH is a measure of acid. Low pH means higher acid. The low pH of the juice and wine Geoff considers a key element of quality. Low pH wine (say 3.0 to 3.1) has a natural tightness of structure whilst conversely high pH (say 3.3 to 3.5) wines are somewhat oily and soapy in mouthfeel. The dry-grown vines tend to have low natural pH levels. The term “minerality” is often used and Geoff thinks it applies to naturally low pH wines with a gentle, savoury, acid austerity. He regards minerality as highly desirable for his wines.
WINEMAKING
The grapes are crushed, destemmed and gently air bag pressed. The juice is clear settled and cold fermented to dryness. The approach is to retain the fresh aromatics of the fruit and not to generate any harsh extractives which produce coarseness on the palate.
TASTING NOTES
Lifted aroma of pear, cut grass and hints of flowers. Fresh, fragrant and complex. Nothing heavy or vegetal. Fresh fruit with a lively, juicy richness on the palate and a lingering, fresh acid edge to the finish. Full, long and delicate. It's a lively, tightly structured wine but with a generous, supple mid palate and a fine, long, savoury finish.