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Hill Smith Estate Sauvignon Blanc 2001

Sauvignon Blanc from Australia
  • WS85
0% ABV
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0% ABV

Winemaker Notes

Hill Smith Estate Sauvignon Blanc 2001 is very pale straw in colour with lively green tinges. The intense aroma is of fresh cut grass with hints of lemon peel and nettle leaf. The palate is very rich and textured with layers of lemon, asparagus and fresh herbs leading to a long finish with a refreshing natural acidity.

Critical Acclaim

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Hill Smith Estate

Hill Smith Estate

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Hill Smith Estate , Australia
Over five generations, members of the Hill-Smith family have been pioneers in locating exceptional vineyard sites that maximise the personality of their wines.

Since the wine was released in 1980, Hill-Smith Estate Sauvignon Blanc has been recognized as one of Australia’s finest Sauvignon Blancs. Our Chardonnays from the Adelaide Hills and Eden Valley are contemporary wines crafted from fruit cultivated in premium Chardonnay growing regions.

These wines honour the contribution that Wyndham Hill-Smith OBE (1909 - 1989) made to wine, sport and life in Australia. A talented amateur artist, Wyndham painted the front label landscape scenes on all three wines.

Well known as a cricketer, Wyndham Hill-Smith both shared the crease with Bradman and faced Larwood at his peak. He was a keen thoroughbred owner, with more than 500 race wins, and well recognised as a generous host and charming raconteur.

Importantly, Wyndham oversaw in the 1960s and ’70s the innovative return of viticulture from the floor of the Barossa Valley to the cooler climes of the high altitude Barossa ranges, known as Eden Valley. In these conditions, finesse, elegance and understated power replace the robust and earthy style of the lower altitudes.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

LIM184050701_2001 Item# 56825