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 in the first week of 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, (7.9 grams per litre) a pH of 3.12, and although bone dry an alcohol of only 12.5%.
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.
Pale gold and hints of brilliant lemon green.
Strikingly lifted aromaticity that defines and typifies the most pure cool-climate Sauvignon Blancs. Fresh grass at the vernal equinox; windless Spring mornings; nettles, freshly shelled peas, lantana... And the aromatic uplift and acceleration of a freshly charged Tesla in Insane Mode.
The mixture of herbs, grasses, fruits and green vegetables track through with nettles ringing out on the front plate before nuances of the most fresh and early- season tropical fruits add a mid-palate backdrop. Then comes spice, lemongrass,Thai basil, tarragon.... At the back-palate is a balance of acid and fruit purity - with the acid just winning, as it should.
Chill this well and at 11.59am drink with confident immediacy - and with such things as prawn dumplings, rice paper rolls, soft tofu with a knife-point of XO sauce, or some spicy crab and noodles. It deals with coconut cream dishes, too - with alacrity.
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