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Geoff Weaver Sauvignon Blanc Lenswood 2010

Winemaker's Notes:

Aroma: Lifted aroma of pear, gooseberry and hints of tropical fruits Fresh and complex. Nothing heavy or vegetal. Color: Pale straw with a light green tinge. Palate: Fresh fruit with a lively juicy richness on the palate and a lingering, zingy acid edge to the finish. Long and delicate A note on acid pH is a measure of acid. Low pH means higher acid. The low pH of the juice and wine I consider a key element of quality. Low pH wine (say 3.0 to 3.1) have a natural tightness of structure whilst conversely high pH (say 3.3 to 3.5) wines are somewhat oily and soapy in mouthfeel. Our dry grown vines (no irrigation) tend to have low natural pH levels.

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Geoff Weaver:
Geoff Weaver wines is a family-owned wine business based on our own vineyard which we established in 1982. In the early 1980s the Adelaide Hills was an untried region for grapes and wine. Our ambition was to plant a vineyard capable of growing flavours that would extend the style and quality frontiers of Australian wine. This demanded a different way of growing grapes; with low yield from low... Read more
Geoff Weaver wines is a family-owned wine business based on our own vineyard which we established in 1982. In the early 1980s the Adelaide Hills was an untried region for grapes and wine. Our ambition was to plant a vineyard capable of growing flavours that would extend the style and quality frontiers of Australian wine. This demanded a different way of growing grapes; with low yield from low vigour vines that fully ripened in the cool hills environment. Avoidance of the high or low extremes of temperature in the vineyard and protection from strong wind is fundamentally important. The site we chose has ancient, low fertility soils and is high on the slopes allowing ample cold air drainage so that the vines are not restricted in their flavour-producing metabolism. In addition the soils have excellent water holding capacity meaning that irrigation is unnecessary and the vines have a steady but restricted water supply to support them. Read less

Aroma: Lifted aroma of pear, gooseberry and hints of tropical fruits Fresh and complex. Nothing heavy or vegetal. Color: Pale straw with a light green tinge. Palate: Fresh fruit with a lively juicy richness on the palate and a lingering, zingy acid edge to the finish. Long and delicate A note on acid pH is a measure of acid. Low pH means higher acid. The low pH of the juice and wine I consider a key element of quality. Low pH wine (say 3.0 to 3.1) have a natural tightness of structure whilst conversely high pH (say 3.3 to 3.5) wines are somewhat oily and soapy in mouthfeel. Our dry grown vines (no irrigation) tend to have low natural pH levels.

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