We had good spring rains but lower summer rainfall than we usually receive in McLaren Vale. As a result of this dry growing period, disease pressure was low (no mildews!) although we had a couple of heat spikes in late January and some hot days in February which resulted in reduced crops compared to 2018 (down by up to 30% depending on variety). Whites were picked early in February and picking of the reds started at the beginning of March and was largely all over by the end of the month. Quality is terrific however, and we have great hopes for the reds from 2019 and the whites are pretty smart too.
To get our Bosworth Savvy just the way we like it, Joch spends a bit of time tasting grapes in the vineyard. His mission is to pick them before they taste of pineapple. We aren’t looking for too many of the tropical notes that New Zealand SB’s specialises in, but subtle grassy and nettle-like characters to make a sophisticated and perhaps more food friendly SB. If Joch tastes the merest hint of the tropics, whammo, we pick them immediately. Another trick is night-picking (to keep the grapes cool) and a cool fermentation to protect the flavours. No time in oak for our Sauvignon Blanc either, although a few batches spend time ‘sur lie’ which means they get to lie around on the yeast lees (yeast cells and grape solids; part and parcel of fermentation) because this helps scavenge any lurking oxygen, and adds texture too. Oxygen is not this wine’s friend. Once through fermentation, and settled and clear, we bottle it.
Cut grass, lantana and just the merest hint of passionfruit on the nose. There are citrus notes on the palate and a fresh zippy finish. Delicious.
VINEYARDS Braden's, Edgehill and Wilcadene