Adelaide Hills, South Australia

The fruit is carefully machine harvested with minimal skin contact. Only tank pressed free-run is used to make this typical Adelaide Hills Wine. The 2009 vintage has minimal acid addition. The wine is chilled after fermentation for 15 days to retain fruit flavour and freshness.

TASTING
The 2009 vintage displays a lovely range of aromatics, fresh gooseberries and hints of lychee, with a touch of green bean. The palate is clean with a hint of crispness and lovely depth and balance. This crafted wine will age slowly over the next 2-3 years.

VINEYARD
The fruit for this wine was entirely estate grown at Johnston’s Oakbank vineyard, nestled on elevated slopes about 400 metres above sea level. The fruit was carefully monitored by Winemaker David O’Leary and picked at night to ensure that optimum fruit flavour was captured at harvest.

Winemaker: David O'Leary

• Advertiser - Top 100 Wines 91 points
  “Fresh as expected and right in the varietal and regional blockhole.”
• Bronze Medal Diploma - Royal Adelaide Wine Show 2009
• Bronze Award - Royal Melbourne Wine Show 2009
• Bronze Award - Adelaide Hills Regional Wine Show 2009

Adelaide Hills, South Australia

The fruit is carefully machine harvested with minimal skin contact.
Only tank pressed freerun is used to make this typical Adelaide Hills Wine.
The 2008 vintage has minimial acid addition. The wine is chilled after fermentation for 15 days to retain fruit flavour and freshness.

TASTING
The 2008 vintage displays various aromatics, fresh gooseberries and hints of lychee, with a thread of green bean. The palate is clean with a hint of crispness and lovely depth and balance. This crafted wine will age slowly over the next 2-3 years.

VINEYARD
The fruit for this wine was entirely estate grown at Johnston’s Oakbank vineyard, nestled on elevated slopes about 400 metres above sea level.
The fruit was carefully monitored by Winemaker David O’Leary and picked
at night to ensure that optimum fruit flavour was captured at harvest.

Machine harvested, minimal skin contact. Tank pressed with free-run and pressings juice fractions fermented separately. Cool even fermentation over 15 days retained fruit flavour and freshness.

TASTING
The 2007 vintage displays lovely aromatics with fresh gooseberries and hints of blackcurrant, with a thread of green bean. The palate is flavoursome with great depth and length, balanced with clean crisp acidity. Will age slowly over the next 2-3 years.

VINEYARD
The fruit for this wine was entirely estate grown at Johnston’s Oakbank vineyard, nestled on elevated slopes about 400 metres above sea level. It was carefully monitored by Winemaker David O’Leary and picked under ideal conditions to ensure that optimum fruit flavour was captured at harvest.

Machine harvested, minimal skin contact. Tank pressed with freerun and pressings juice fractions fermented separately. Cool even fermentation over
15 days retained fruit flavour and freshness.

TASTING
Another great season for the Adelaide Hills and this wine is a good example.
The 2006 vintage displays lovely aromatics with fresh gooseberries and hints of blackcurrant, with a thread of green bean. The palate is flavoursome with great depth and length, balanced with clean, crisp acidity. Will age slowly over the next 2-3 years.

Power and presence on both boquet and palate; an attractive combination of herb, gooseberry and tropical fruit, the latter persisting on the long finish.
Rating 91
- James Halliday's Australian Wine Companion 2007

Machine harvested, minimal skin contact. Tank pressed with freerun and pressings juice fractions fermented separately. Cool even fermentation over 15 days retained fruit flavour and freshness.

TASTING
One of the best vintages yet for the Adelaide Hills and this wine is a great example. The 2005 vintage displays lovely aromatics with fresh gooseberries and hints of blackcurrant, with a thread of green bean. The palate is flavoursome with great depth and length, balanced with clean, crisp acidity.
Will age slowly over the next 2-3 years.

Silver, Royal Melbourne Wine Show June 2006

Silver, Brisbane
Wine Festival
April 2006

Machine harvested, minimal skin contact. Tank pressed with freerun and pressings juice fractions fermented separately. Cool even fermentation over 15 days retained fruit flavour and freshness.

TASTING
2004 vintage was reasonably long and cool, with larger than usual crops extending the vintage by 2-3 weeks. The bouquet shows cutting edge Sauvignon Blanc character with lychee/cut grass and hints of mineral. The palate is fine medium flavour, again with lychee fruit, balanced acid with a clean crisp finish. A slightly leaner style when compared with the '03, but with great character and varietal style.

Fermentation was carried out over 10 days keeping temperatures down to enhance the flavours and aromas to encapsulate the great varietal character.

TASTING
Yet another very good vintage in the Adelaide Hills for Sauvignon.
This wine shows the real cutting edge of what this style of wine should be. Cut hay and flinty, balanced with tropical punch. The palate is flavoursome with good depth and acid balance.

Fermentation was carried out over 10 days keeping temperatures down to enhance the flavours and aromas to encapsulate the great varietal character.

TASTING
The 2002 Johnston Sauvignon Blanc is a great example of the varietal grown in cool climate conditions. The wine displays extensive tropical flavours such as lychees, lime and passionfruit which produces a distinctive bouquet and continues through to the fresh palate. The natural acidity levels in the Adelaide Hills fruit were relatively high in 2002 and this provides a crisp, fresh backbone to wine. An outstanding example of cool climate Adelaide Hills Sauvignon Blanc.