Whole bunches from our most distinctive Sauvignon Blanc vineyard, Bill & Vicki Borchardt’s, in the heart of the Adelaide Hills, atop Teakle’s Hill at Woodside were hand selected and picked on the first week of March in the cool of early morning then destemmed in small batches without crushing the fruit followed by gentle pressing.
The free run juice was then fermented in small stainless steel tanks between 12 and 14 degrees Celsius. This Wishing Clock has a high level of natural acidity, (7.8 grams per litre) a pH of 3.17, and although bone dry an alcohol of only 12.0%.
This Wishing Clock of the Adelaide Hills was bottled directly without fining with minimal filtration to capture the essence of the vineyard, a looking glass if you will, and is ready to drink immediately. Thanks Vicki and Bill, a wish come true.
James Suckling - 90 Points
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