About This Wine
Grapes were picked into crates and the fruit pre-chilled to below 5°C for whole-bunch pressing. Juice was settled and racked to barrels with some solids. No acid was added. The juice underwent wild yeast ferment, which lasted for 3 weeks and continued to dryness. All barrels were left on lees for 12 months and a quarter were inoculated for malolactic ferment. Lees stirring aided the extraction of the creamy, nutty yeast lees elements in the wine. 12 months in French oak barriques, all from forests in the centre of France and Vosges. Half new oak and half second use. A fine wine of excellent depth of flavour. Although lovely in its youth it needs time to show its best attributes. Stelvin will ensure the wine remains fresh and lively for many years. It's fresh, fine, complex and understated with subtle cream, nuts and peach overtones. Crisp and tight with a supple mid palate with drying savoury faint grip at the finish. Fresh and delicate with a generous mid palate. Positive texture adds to the savoury edge.
The Adelaide Hills is one of the largest geographical wine regions in Australia, and amongst the most diverse in terms of climate, soil and topography. Because of this, many different varietals are planted here with the most dominant being Sauvignon Blanc, Chardonnay, Pinot Noir and Pinot Gris. It is generally thought of as a cooler region, especially when compared to neighbouring Barossa to the north and Mclaren vale and Langhorne Creek to the south.
NZ Marlborough Sauvignon Blanc has been popular in Australia for a while now, but Adelaide hills Sauvignon Blanc (the most planted grape in the region) could be considered the Aussie Savvy Blanc. From www.adelaidehillswine.com.au about their Sauvignon Blanc: “Wines that are textured, edgy, vibrant and dry with exceptional fruit definition, length and crispness that marry superbly with summer seafood.”
You can also find some cool climate shiraz from the Adelaide hills, defying the more common big bold style that is usually seen in Australian Shiraz.
James Halliday – Light straw-green; wild yeast barrel fermentation in French oak and full mlf has woven a complex tapestry of stone fruit aromas and flavours; despite the mlf, the natural acidity remains to tighten up the finish of the palate thanks to the early picking - the acidity ex the vine must have been formidable, but there is no semblance of green/sauvignon blanc characters.