About This Wine
Notes of cherry, blackcurrant and leather. Medium-bodied with distinctively earthy/leathery tones to the strawberry and red cherry fruit. Silky and slippery towards a slow-building, alluring tannic finish.
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.
The Wine Front – Strawberry conserve, whiff of mint and liquorice, mushrooms, floral notes, touch of spice and dusty wood. Palate is lithe and light - varietal character writ large – fine glassy acidity, gentle powdery tannin, red fruit and a little new leather in the aftertaste. It’s pure and great to drink, expressive and delicious, perhaps not so long, but long enough. Any anyway, that minor quibble aside, there’s other things in its favour to compensate. Beautifully made. Highly recommended.
James Halliday – From five clones grown in the Gumeracha district, open-fermented, with 21 days on skins, it was pressed to used puncheons for 16 months maturation. Should be decanted 2 hours before serving, and I did just that. It has exceptional varietal expression on the bouquet and palate, sultry red fruits, and tannins that are woven through the fruit on the palate so cleverly you almost forget their presence.