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Dandelion Vineyards


‘Wishing Clock of the Adelaide Hills’

Sauvignon Blanc   |   Adelaide Hills - Australia


Elena really loves Sauvignon Blanc, but unfortunately it is a variety that is difficult to find great material in South Australia. Much of the clonal material produces too fruity of berries and lacks the savage herbaceous-ness that Sauvignon Blanc wants to show balanced by mouthwatering citrus and a mineral drive. There is a site in Woodside in the Adelaide Hills that Zar helped track down. This vineyard has heritage clone material but relatively young vines. Bill & Vicki Borchardt own this little slice of Sauvy heaven atop Teakle’s Hill.

The fruit was 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 to tank. Only the free run juice is used and fermented with ambient yeasts in small tanks at a very cool temperature (57ºF). After primary fermentation finished the wine was cooled down even further to block secondary fermentation from being carried out. The wine aged in tank for six months prior to being bottled with a light filtration and fining.


  • Grapes: 100% Sauvignon Blanc
  • Vineyard: Borchardt Vineyard
  • Vine Age: 14-years-old
  • Soil Type: Brown clay over quartz & schist
  • Viticulture: Sustainable
  • Fermentation: Native - stainless steel
  • Skin Contact: None
  • Aging: 6 months in stainless steel tanks
  • pH: 3.17
  • Total Acidity: 7.8 g/L
  • Total SO2: 90 ppm
  • Total Production: 3,000 cases

Tasting Note

Minerals, granite and slate meet gooseberries and cucumber skin. Notes of fresh peppercorn and a summers’ day linger. The palate has a spinning line of acidity, around which a tactile and talcum yet creamy fruit quality persists. The back palate has a clean, rainwater mouthfeel and the finish is ever so spicy. Flavors of nettles and gooseberries return to balancing out the fruit quality and leaving a penetrating and zippy finish.