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2013 'Fully Worked' Sauvignon Blanc

$30.00
  • Wine Club Members Price
  • Vegan

Variety

Sauvignon Blanc

Region

Adelaide Hills

Food Pairing

Seafood

Vintage

2013

Colour

Pale straw with hints of green.

Bouquet

This wine displays lively passionfruit and mango notes with hints of lemongrass and gooseberry.

Palate

Fine yet powerful with great fruit weight and intensity of flavour. Hallmark Sauvignon Blanc tropical stonefruit is balanced by fine oak, creamy layers and clean crisp acid.

Ageing Potential

Drinking wonderfully now.

Vineyard

This award-winning vineyard lies in the heart of the Adelaide Hills on Wenzel Road, south-east of Oakbank. David and Sue Cherry (nee O'Leary) planted this vineyard in 1990. The Adelaide Hills is arguably one of the best regions in Australia for Sauvignon Blanc. The soil profile is brown loam with limestone and slate schist, contributing to good drainage and moderate vigour. The elevation of this cool climate region consistently offers a natural balanced acidity to the single vineyard wine.

Vinification

Fruit is harvested in the cool of the night. The fruit is de-stemmed and crushed then gently pressed, resulting in a fine free-run cut and a pressings component. The free-run is transferred to French oak hogsheads for primary and malolactic fermentation. Once complete, the barrels are lees stirred three times a week for six weeks. This adds another layer of complexity and texture to this delicate single vineyard Sauvignon Blanc. After several months the wine is racked to tank, chilled and filtered prior to bottling.


Winemakers Notes

Our 'Fully Worked' Sauvignon Blanc is the culmination of many years of experimentation from our winemaking team. Fruit is hand-picked in the Adelaide Hills from the O'Leary family Wyebo property, purchased by Leo O'Leary in 1912.

Wild fermentation in three-year-old French oak barriques and lees stirring for three months has enhanced the complexity of flavours and added texture to the palate.

Technical Details

Alcohol - 12.0%

pH - 3.20

Acidity - 7.3g/L

Awards

94 points (silver) - Halliday Wine Companion

"Wild-fermented in 3yo French barriques, lees stirred for 3 months. The bouquet is immediate in its impact, with pine cone, wild herbs and flowers to the fore; the palate follows on logically - and provocatively - with a barrage of flavours, citrus and green capsicum. This is the polar opposite of the numerous anodyne sauvignon blancs." - Halliday Wine Companion