Ferus Sauvignon Blanc

Geoff Weaver Ferus Sauvignon Blanc draws from a single vineyard at Lenswood in the Adelaide Hills. The ancient soils have low fertility, leading to naturally balanced vines.

The fruit is destemmed and crushed. After gentle air bag pressing and settling, the juice is racked to third use French oak barrels with some solids. It ferments to dryness with wild yeasts and no temperature control.

Post ferment, sulphur is added to protect the wine from oxidation and malolactic fermentation. The wine remains on lees for 12 months to build layers of flavour, with some stirring.

The aim is to produce a wine reflective of its vineyard with minimal intervention. There is no fining or additions, other than a small amount of bentonite for protein stabilization.

Pale straw green, Geoff Weaver Ferus Sauvignon Blanc has ripe fruit flavours, lively acidity and a lingering mineral, savoury aftertaste.

A wine of understated power. Cellaring potential is three years.