Full Review

Elysian Springs

Elysian Springs
2016 Pennies from Heaven, Sauvignon Blanc, Adelaide Hills

Pair this wine with:
Chicken Fish

Category: Sauvignon Blanc

Date Tasted:
Country: Australia
Alcohol: 13% RS: .35%
84 Points
Bronze Medal
Recommended
$27.50

Elysian Springs
2016 Pennies from Heaven, Sauvignon Blanc, Adelaide Hills

Pair this wine with:
Chicken Fish

Category: Sauvignon Blanc

Date Tasted:
Country: Australia
Alcohol: 13% RS: .35%
Clear silvery emerald straw color. Dusty aromas and flavors of sliced green pepper and radish, brown grass, lemon pepper, and dried lime blossom with a supple, bright, dryish light-to-medium body and a smooth, buoyant finish that exhibits notes of green apple skin and nutskin with fruit tannins. A mild, earthy sauvignon blanc sipper.

Tasting Info

Wine Glass Style: Crisp & Lively, Fruity, Juicy & Smooth & Savory
Aroma Aroma: sliced green pepper and radish, brown grass, lemon pepper, and dried lime blossom
Taste Flavor: Same as aromas with notes of green apple skin and nutskin
Sweetness Sweetness: Dryish
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Chicken Kiev, Dover Sole Almondine, Chicken Fajitas
Bottom Line Bottom Line: A mild, earthy sauvignon blanc sipper.

The Producer

Elysian Springs Pty Ltd.

The Producer
2918 Eden Valley Road
Mount Pleasant, SA
Australia
61 -412504010

Sauvignon Blanc

Wine Glass White.jpg
Serve in a White Wine Glass
Sauvignon Blanc is a bit of a chameleon of a variety, as it changes its character depending on where it is grown. Most famously in France’s Loire Valley, (especially in Pouilly-Fumé and Sancerre), it is a rich dry white with distinct herbal notes in the nose and on the palate. In New Zealand, the flavors range from gooseberry to tropical; both styles have very good natural acidity. Certain areas in Chile also produce very tropical-driven examples with a touch of herbal character, while the typical California style is clean with melon and spearmint fruit with only traces of herbal notes.

Many styles of Sauvignon Blanc – especially those from New Zealand – are aged in steel tanks to preserve the aromatic qualities, while some producers in Sancerre or even in California age in wooden barrels; this for added texture and spice. Medium-full in body, Sauvignon Blanc is especially excellent paired with shellfish or seafood or lighter poultry with herbs.