2007 was a very early season at Lenswood, with picking commencing on the 8th of March, nearly four weeks earlier than 2006.

This was due to the mainly warm and dry season and early flowering.

As usual the fruit from all sauvignon blanc blocks was made into separate wines, and all were cold fermented in stainless steel tanks after the juices had been settled to high clarity.

For the final blend a careful selection was made from these wines. The finished wine was cold stabilised and bottled in July 2007.

This sauvignon blanc shows great intensity and length, with abundant gooseberry characters and riper hints of passionfruit and citrus.

Sauvignon blanc is best drunk within two years of vintage, although it will last much longer. Aged sauvignon blanc characters are unfortunately somewhat of an acquired taste.

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