Vintage Update - June 2011
In bottle development of the 2009 has been better than expected. The sharp acidity remains, as does the refreshing lime. In addition, ageing has given the wine a more complex, lasting finish. This vintages shows that Adelaide Hills Sauvignon Blanc has more than one trick up its sleeve.
Small quantaties remain for sale at excellent prices - see Contact us and Where to Buy to place your order.
One of the most important stages of making a fantastic Sauvignon Blanc, is ensuring that the fruit is picked from the vineyard at precisely the right moment. Therefore, a lot of time is spent walking up and down the vineyard, checking to see if the flavours are right. Grape flavours change daily in this variety so it is so important to keep a close eye. When the time is right, the fruit is then picked from the vineyard and sent to the winery for pressing.
We get the juice as cold as possible and keep it very protected to prevent oxidation since unlike Chardonnay, this varietal does not lend itself well to being oxidised. Fermentation is at 15 to 16 deg C and is quick, only two weeks at the most. We then settle the wine and get it ready for bottle as soon as we can to capture the freshness and fruit intensity of the wine.
Light straw with green hues
Lime, passionfruit and mineral finesse. A lively savvy
Classic cool climate vineyards produce wines with natural acidity and minerality on the palate. This wine has all of that combined with mouth filling lime juice and passionfruit flavours.
Drink with oysters as the wine acidity mixes perfectly with the oyster saltiness and texture. Try Sashimi or fresh sardines on crusty white bread. Or simply nothing, just a cold glass.
With careful cellaring, this wine has the potential for 3 years
Adelaide Review HOT 100 Wines 2009 Finalist
"Cut grass, green bean lift with good intensity and zesty flavour. Lifted, grassy and lean."
Adelaide Hills Wine Show 2009
Wine Showcase Magazine 2012Rating 90
erobertparker.com – Reviewed by Lisa Perrotti-Brown
Sidewood’s 2009 Sauvignon Blanc gives intense notes of grapefruit, fresh grass, thyme and yuzu zest with a whiff of hay. Medium-bodied with crisp acid and good concentration, it has a long citrusy finish. Drink it now to 2012. Rating 88
Sidewood’s consulting winemaker, Natasha Mooney (who made the still-stunning 1998 E&E Black Pepper Shiraz while at Barossa Valley Estate), is putting together some excellent wines that also represent good value, including this grapefruit-scented Sauvignon Blanc. This medium-bodied offering is long and intense, blending citrus with minerally spice reminiscent of white pepper. Rating 90
Bright and lively, vibrant with lime and floral accents to the pear and white pepper flavours. A hint of green leaf adds to the finish. Rating 88
James Halliday, 2011 Wine Companion
Pale crystal green; the bouquet is highly focused, with light passionfruit and lychee aromas, the crisp, minerally palate finishing with a touch of citrus. Rating 90