The Hill Smith Estate vineyard always manages to grow dense, healthy canopies, which are perfect for shading the grapes during summer, resulting in the intense varietal characters and high natural acidity, so typical of the estate. The grapes are picked overnight in the cool, then crushed and de-juiced quickly before being clarified. Aromatic yeast strains are chosen and cool fermentations result in lifted fruit aroma and flavour. About 34% of the wine was fermented and matured in fine grained new French oak Barriques and Puncheons for over three months. This has helped add another dimension of subtle flavour, texture and complexity to the wine.
This Eden Valley Sauvignon blanc displays complex aromas of crushed wild herbs and spices with just a splash of blossoms, passionfruit and grass. The palate shows a real depth of flavour, texture and complexity due to the barrel ferment influence. The wine retains that fresh, clean acidity and minerality.
Suitable for vegans
2012 | 2011 | 2010 | 2008 | 2007 | 2006 | 2005
4th to 6th March 2009
Fermented & matured for 3½ months in new (13%) & older (21%) French Barriques & Puncheons (34% of blend)