2015 Geoff Weaver Ferus Sauvignon Blanc

Crop levels of 2.4kg/vine were close to the long-term average on the Lenswood vineyard. It was another early-ripening year with full flavour development. Hand picking occurred in cool weather on the 5th and 6th March. Heat degree day summation for the year was 1250, putting it close to the long-term average of 1270 Heat Degree Days (HDD). Geoff’s 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 these dry-grown vines.
Crush, destem, gently air bag press. Rack settled juice with some solids to barrel and allow to begin ferment naturally with indigenous 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 as little intervention as possible. No fining other than a small amount of bentonite for protein stabilisation. One year on lees in third-use French oak barriques. – Geoff Weaver