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Leabrook Estate Sauvignon Blanc
Colin's Technical Notes
Because the Adelaide Hills can have micro climates that provide reliable ripening conditions, Sauvignon Blanc can achieve excellent balance between the vegetal asparagus qualities seen in New Zealand wines and the passion fruit characters seen in wines from warmer areas.
I source fruit from warm and cold microclimates of the Adelaide Hills. Fruit is picked at 22°Brix and temperatures are strictly controlled during fermentation. Post fermentation, I stir the lees until I get the depth of fruit flavour required to compliment the natural acids.
This Sauvignon Blanc not only has a characteristic gooseberry nose, but the palate is full and long with beautiful passionfruit and citrus flavours. The acid is well balanced to compliment the fruit, which gives a lingering aftertaste. As with all Leabrook Estate wines, this wine is made to compliment food especially.
This is achieved by winemaking methods akin to those of white Bordeaux, extracting stronger flavours and aromas providing a full and complex palate and long aftertaste that will compliment many dishes, compared with the apertif, lighter sauvignon blanc style wines.
Leabrook Estate Sauvignon Blanc
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