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Producer: Ravenswood LaneGrape Varieties: Sauvignon Blanc 75%, Semillon 25%Optimum Drinking: Within 5 yearsWine Style: Well balanced aromatic whiteAlcohol by Volume: 13.9%Closure: ScrewcapCountry: Australia
Bright lemon balm fruit underpins the racy lime juice notes of the Sauvignon Blanc, making this an exquisitely balanced wine.
The Ravenswood Lane wines are made at the state-of-the-art The Lane Vineyard in the Adelaide Hills. Small parcels of fruit are hand selected to produce wines with impeccable provenance; each wine is a delicious combination of site, personality and experience that brings the vibrancy of the vineyard into every glass. Vineyard Manager Marty Edwards works closely with esteemed winemaker Michael Schreurs (former head winemaker at Henschke) following a philosophy of minimal intervention, respect for organic principles and capturing the essence of each site and variety. They have achieved this and more, in these inspirational wines.
A lovely vintage. Ample rain throughout winter led to an early bud burst; no spring rain, encouraged early fruit flowering. November and December 2013 were unseasonably cold, which naturally reduced the yields. Véraison in January 2014 was followed by a long, dry ripening period through to the harvest which took place in March. No dramatic heat spikes or major rainfall, encouraged even ripening of the berries.
The Semillon was planted in 1998 in a south facing vineyard situated at 440 metres altitude just outside Hahndorf in the Adelaide Hills. The vines are trained on a single cordon, with VSP spur pruning. The Sauvignon Blanc vines were also planted in 1998, at an altitude of 450 metres, on a very steep south facing slope and are also trained on a single cordon, VSP, but with cane pruning. The soils have an ancient lithosol topsoil, which is a broken down limestone, over a red podzolic clay. The vineyards are managed following la lutte raisonnée principles: sustainably farmed without the use of systemic checmicals. Great care is taken to protect and preserve the unique microclimate and environment in which the vines are grown.
The Semillon and Sauvignon were both hand selected in the vineyard. The fruit was whole bunch pressed in a pneumatic press on a long slow gentle cycle, immediately into a variety of stainless steel and seasoned French oak 500 litre puncheons. No new oak was used. The parcels were fermented separately using indigenous yeasts, without lees stirring. The wine spent three months in barrel and tank. Once blended, the wine was run into a large tank to rest on its lees for a further four months. The wine was then cold settled, racked, gently filtered and bottled.
Stunning with a goats cheese salad or Thai fish cakes.
Sauvignon Blanc 75%, Semillon 25%
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