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Lured to Australia by Alfred Deakin in 1887, the Chaffey Brothers were American irrigation engineers who took up a challenge to develop the dust bowls ofRenmark and Mildura into fruit growing wonderlands. They left our nation an extraordinary legacy and their progeny continue to make good wine. Several generations later, the Chaffey Bros are focused on the fruit of some grand old Barossa and Eden Valley sites. Chosen harvests of extraordinary grapes are the ticket for admission into the exclusive club of Chaffey vineyards. Shiraz is made in several different styles and there's a penchant for obscure white varietals in the Mosel River way. They make wine according to the art of the Parfumier, nothing is bottled unless it represents a profound experience in aromatic complexity. The transcendental excellence of superior little parcels, the myriad enunciations of season, terroir and clime... A splendour of salient sites»

Hill Smith Eden Valley Sauvignon Blanc CONFIRM VINTAGE

Sauvignon Blanc Eden Valley South Australia
Over several generations, with roots dating back to the 19th century, the Hill-Smith family have become expert in locating exceptional sites that maximise the personality of their wines. A favourite playground has been Valley Eden, in the rugged and undulating high country of the Barossa. Sauvignon Blanc is fashioned from parcels grown to the propitious eight hectare Hill-Smith family vineyard. The variations in fruit ripeness, oak treatment and wild yeast adds an extra dimension of complexity and finesse to the wine.
Available by the dozen
Case of 12
$263.00
Hill-Smith have a special site for Sauvignon Blanc, five hundred metres above sea level in Eden Valley. The property is protected from wind by indigenous flora. Vines grow dense healthy canopies which provide a wonderful balance of light and shade for ripening. The cooler night time temperatures influence grapes to retain a fresh, natural acidity and intense varietal character. Parcels are picked throughout the cool of night and crushed before allowing the wild yeasts to do their work. Two thirds of the wine are vinified in a selection of seasoned and new French oak puncheons and barriques, the balance in controlled fermenters, followed by a term of six months maturation.
Pale straw with lively green hues. Vibrant notes of lemongrass, lantana and freshly cut green herbs with a hint of passionfruit rind. Wild yeast ferments in oak and lees contact have worked together to create a full flavoured and complex mid palate whilst still retaining the intrinsic zest and flavour of the vineyard. Passionfruit and cut grass flavours drive the textured palate to a persistent and fresh grapefruit pith finish.
Hill Smith
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