VINTAGE
Crop levels of 3.4kg/vine were slightly up on our long-term average of 2.7kg/vine. After a string of years when our grapes ripened well before our long-term average in 2017 we picked in early April a week later than our long-term average date. Hand picking occurred in cool weather on 3rd to 6th April. Heat degree day summation for the year was 1335; a little over our long-term average of 1270 Heat Degree Days (HDD). We had a cool start in October and November and a warm finish in February and March, the latter period mercifully free of extreme heat. Our vines are now 29 years old and show the benefits of maturity with good balance of crop and leaf plus more stable crops.
The growing season rainfall was 420mm between October and March, which was higher than our long-term average of 230mm. Of this 312mm fell between October and December. Disease pressure was consequently high early in the season but ripe healthy grapes were harvested. We grow our grapes without irrigation and they benefit, I believe, from deep roots sustaining them rather than more shallow ones subject to downpours and dry spells.
TECHNICAL DETAILS
100% single-vineyard Sauvignon blanc from Lenswood, Adelaide Hills. We crush, destem, gently air bag press. Clear settle juice and cold ferment to dryness. No need for additions of acid (which is so common in Australia); our approach is to make the wine as naturally as possible with minimal additions. The fresh aromatics of the fruit are retained and, with gentle air bag pressing, harsh extractives are not generated. Alcohol 12.5%; pH 3.10; TA 7.1g/L as tartaric.
TASTING
Lifted aromas of pear, cut grass and hints of flowers. Fresh, fragrant and complex. Nothing heavy or vegetal. The palate has fresh fruit with a lively, juicy richness and a lingering, fresh acid edge to the finish. Full, long and delicate. This is a lively, tightly structured wine but with a generous, supple mid palate and a fine, long, savoury finish. - Geoff Weaver