About This Wine
100% Sauvignon Blanc from Lenswood in the Adelaide Hills was handpicked and gently pressed at a local winery. The juice was transported to Werribee for a natural fermentation in new (12%) and used French barriques and hogsheads. The wine was left on lees for 42 weeks with regular stirring before blending and bottling on the 12 February 2016. The nose shows passionfruit, some peach, liquorice and blackcurrant leaf, a touch of oak-derived complexity. It has a big Sauvignon front palate, intense and defined. Lime leaf, arrowroot and some peach flavours are complemented by wonderful texture and mouthfeel. The finish is long and harmonious, with gentle extract and a touch of flinty mineral. Shadowfax's most complex Sauvignon to date, complete and very food friendly.
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.