The aroma is explosive of gooseberry and grapefruit with hints of ripe guava, lemon zest and top notes of rose blossoms. The fruit intensity fills your mouth and finishes with a salinity and oyster shell like minerality. Melon, toffee apple and white peach notes persist on the palate.
Cooled sufficiently and made reductive, sets the stage for a vibrant wine in the making. Efficient skin contact followed until the desired acid level was reached. The juice was settled for 48 hours then carefully racked into the fermentation tank. Fermented in stainless steel tank and 2000 L wooden vats using winemaking techniques to enhance thiols, this wine spent 60 days on the lees, stirred up once a week to enhance mouth feel.
Production: 4400 cases
As an ode to our colourful Grade I Listed Woodland gardens, this wine taps into an equally special environment with vines greeted by the Atlantic Ocean in the distance. The Leonardslee Sauvignon Blanc was created to entice the palate with all the special qualities brought to you by a cool climate wine but meant to be more approachable and accessible in its youth. Harvested in the cool of the morning from northern and southern slopes facing the ocean, drives the result of fruit driven and fresh wines.
Slope: north and south facing vineyards
Soil: shale, clay and iron rich laterites
Clones: SB316, SB317 and SB11
The briny aftertaste is an open invitation to shellfish and creamy dishes alike.
Smoked salmon salad with capers | Caprese salad with ripe tomatoes and buffalo mozzarella.
Cellar potential: enjoy now or within two yearsServing temperature: 8 -10°C