Dream Weaver, by Tony Love in the Hills Wanderer Summer 24
From the recent article by Tony Love in the Hills Wanderer, Summer 2024: Geoff Weaver's self-effacing introduction says volumes
Nick Ryan
Geoff Weaver is that rarest of creatures, a winemaker of quiet modesty. He has always allowed his wines to speak for him, and they do so with a graceful eloquence. Working with one of the original vineyards on the cool slopes around Lenswood Weaver etches a wine of delicate stone fruit and citrus, with a fine seam of grilled nut and nougat.
James Halliday
70% MV6, 30% 14 and 115 clones fermented in 0.5 tonne lots with 15% whole bunches and some additional stalks to add structure, matured for 12 months in French barriques (50% new). Cherry-accented fruit on the bouquet and palate has a freshness that is a delight, and the additional stalks haven’t made the wine too stemmy, the oak likewise balanced.
James Halliday
Bunches were chilled to 5°C before being whole bunch-pressed to French barriques (50% new, 50% second use) for wild yeast fermentation, partial mlf, 12 months maturation. This, as they might say is the cat’s pyjamas, with its pyrotechnic display of grapefruit-driven fruit flavours, bright acidity and long finish. It is ambling surely along its development path.
Our 2013 chardonnay included in James Halliday’s Top 100 wines for 2022
We are delighted our 2013 chardonnay was included in James Halliday’s Top 100 wines for 2022 released on November
Stuart Knox
Very pale lemon/lime hue. Lime zest, passionfruit and pea-shoot aromatics. Bright, vigorous, and lively on the palate with ample concentration of lemon pith and passionfruit flavour that is accentuated by a hint of leafy green herbs. Good length and the acidity remains powerful to the finish.
James Halliday
Estate-grown, wild-fermented in French barriques followed by 12 months’ maturation. Brilliant green-gold. Last tasted three years ago, and it’s still as fresh as a daisy. As good as they can possibly come in this style, said without intending to demean a wine of international class.
James Halliday
Estate-grown, wild-fermented in French barriques followed by 12 months maturation, neither fined nor acidified. A fascinating comparison with Flowstone's barrel-fermented Sauvignon Blanc. Here the exercise is tighter and more restrained, the accent more on fruit purity than texture and structure. The fruits have as much citrus flavour as tropical, the finish bright and fresh.
James Halliday
Bunches were chilled to 5°C before being whole bunch-pressed to French barriques (50% new, 50% second use) for wild yeast fermentation, partial mlf, 12 months maturation. This, as they might say is the cat’s pyjamas, with its pyrotechnic display of grapefruit-driven fruit flavours, bright acidity and long finish. It is ambling surely along its development path.
James Halliday
Wild yeast fermented in French barriques and aged on lees for 12 months. It offers a rare combination of elegance and complexity, the latter achieved without any funky/reductive characters, the former with a combination of citrus, white flower and tropical fruits. Still cruising.