In a relatively short time, Wicks Estate has established itself as one the most consistent and highly regarded producers of Sauvignon Blanc in the Adelaide Hills.
Very dry conditions prevailed during the ripening season though, with warm days and cool nights standard practice, and hence a condensed vintage arrived ahead of the long term average.
Harvest was deliberately staggered across our blocks to enable a range of fruit ripeness and a full spectrum of fruit flavors.
Once in the winery, all parcels were vinified separately, allowing us to trial a number of different yeast strains
and give us the maximum flexibility when it came time for assembling the multi-faceted blend.
Each parcel of fruit was destemmed, crushed and chilled prior to gentle airbag pressing with the free run fractions
maintained separate highlighting the individual fruit flavors. Utilizing a range of unique yeast strains,
fermentations were run cool, with strict temperature control enabling the retention of the Sauvignon Blanc fruit
character. After extensive blending trials, each individual component was chosen for the exceptional flavour
components they contributed to the final blend.
COLOR Very pale lemon.
AROMA Aromas of tropical fruits and attractive varietal flavors.
FLAVOR An elegant, lively palate finishing clean and crisp.