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Home » Shop » 2015 Ferus Sauvignon Blanc

2015 Ferus Sauvignon Blanc

Vintage: 2015
Variety: Sauvignon Blanc
Region: Lenswood, Adelaide Hills
Crop levels of 2.4kg/vine were close to our long term average. It was another early ripening year with full flavour development. Hand-picking occurred in cool weather on the 5th and 6th of March. Heat degree day summation for the year was 1250 putting it close to our long term average of 1270 Heat Degree Days (HDD). Our vines are now 28 years old and show the benefits of maturity with good balance of crop and leaf plus more stable crops. A significant rain event occurred between the 7th and 12th of January with 63mm of rain which helped our dry grown vines.

$50.00

Tasting notes

Assessment:
Complexity, fragrance and understated power combined with a lingering savoury aftertaste are the features of this wine. An understated wine for those who appreciate finesse, fine texture and subtle richness. A little finer and leaner than our '14. A wine for ageing and for food.
Aroma:
Fragrant and subtle. Mineral notes with a creamy yeast lees nuance. Also a nutty note. Rich yet understated. Secondary characters, rather than primary fruit aromas. No traditional herbal Sauvignon Blanc aromas.
Colour:
-
Palate:
Gently flavoured with the characters apparent on the nose carrying through to the palate. Ripe fruit with a rich middle palate and a lingering mineral finish with a lively acidity.
Oak maturation:
One year on lees in third use French oak barriques.
pH:
3.00
TA (g/L):
7.9 g/L as tartaric
Closure:
Screwcap.

Consuming

Serving suggestion:
Cool to cold. Best between 5 and 10°C.
Food suggestion:
-
Cellaring:
Will develop the mineral character of classically aged flinty Sauvignon over a decade or so. Stelvin ensures its freshness and freedom from taint.

Winemaking and vintage

Winemaking:
Crush, destem, gently airbag press. Rack settled juice with some solids to barrel and allow to begin ferment naturally with wild yeast. Ferment to dryness with no temperature control. Leave on yeast lees with some stirring. SO2 added post ferment to protect against oxidation. The aim was to produce a wine reflective of its vineyard origin, with no winemaker intervention other than SO2. No fining other than a small amount of bentonite for protein stabilisation.
Vintage:
Crop levels of 2.4kg/vine were close to our long term average. It was another early ripening year with full flavour development. Hand-picking occurred in cool weather on the 5th and 6th of March. Heat degree day summation for the year was 1250 putting it close to our long term average of 1270 Heat Degree Days (HDD). Our vines are now 28 years old and show the benefits of maturity with good balance of crop and leaf plus more stable crops. A significant rain event occurred between the 7th and 12th of January with 63mm of rain which helped our dry grown vines.

Reviews

  • James Halliday
  • James Halliday

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