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There’s White Gold In The Adelaide Hills

Once upon a time gold was dug from the Hills but today it’s all above ground and in the form of medals and awards received from wine shows across the world.

Once upon a time gold was dug from the Hills but today it’s all above ground and in the form of medals and awards received from wine shows across the world.  Testament to the quality of wines emanating from the Adelaide Hills region is the swag of accolades and medals being won by Sidewood Estate.
The Oakbank based Sidewood that produces its wine at its own winery at Nairne has just received the ultimate wine show accolade from the Jerry D Mead New World International Wine Competition held in California with its 2016 Sidewood Sauvignon Blanc made by Darryl Catlin being awarded an impressive 99 points!!
The celebrated wine was also awarded two trophies at the show.
BEST NEW WORLD SAUVIGNON/FUMÉ BLANC – 2016 Sidewood Sauvignon Blanc
BEST NEW WORLD WHITE WINE – 2016 Sidewood Sauvignon Blanc
The win by Sidewood is the first time since the shows inauguration in 1991 that an Australian winery has won Best White Wine.
Owen Inglis, Sidewood owner said “our American sales manager told me there are 5 award shows to enter in the USA that mean something and this was one of them.  To say we’re excited is an understatement.  It is testament to our winemaker Darryl, Mark Vella our viticulturist and all of the team at Sidewood who work so hard to consistently produce award winning wines that help put the Adelaide Hills on the national and international map.  In winery terms, we’re only young with our first vintage being released in 2007 – we’ve come a long way and the future’s only going to be even better”
Sidewood Estate Sauvignon Blanc is an Estate Grown wine with its fruit being 100% single vineyard from Sidewood’s Mappinga Road property in Oakbank, South Australia – one of Australia’s super premium regions for producing cool climate wines.
The wine has wonderful Adelaide Hills characteristics of vibrant grapefruit, tropical fruits and zesty lemon citrus. The cooler climate plays a vital role in delivering lifted yet balanced acidity. Winemaker Darryl Catlin uses only the free run juice for a cold ferment to maintain optimum flavour and retain the delicate aromas.  The wine sat on lees for four months to develop mid palate complexity before being bottled.

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