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All the wines of Mahi are sourced from vineyards that we have selected to suit particular varieties, and then made in a very hands-off fashion so that the characters of those vineyards are respected. The grapes are handpicked and handled as carefully as possible so that the eventual wines are true reflections of the sites and growers that nurture the vines.
The Sauvignon this year came from six different vineyards, with all of them giving particular attributes to the final wine. The fruit was picked over 14 days, compared to nearly a month over the 2007 vintage. The first lot of fruit was handpicked from a small hillside parcel behind Blenheim Township on March 26, with the last harvest being on April 9.
The fruit was taken straight to press at our winery in Renwick. The final blend was made solely from free-run juice with the pressed wine being sold off. The juice was fermented cool to retain the fruit characters and then held on yeast lees for three months to gain palate richness and texture. A small portion of this was kept in older French oak to once again add complexity.
This Marlborough Sauvignon Blanc shows a range of fruit characters, from citrus through to tropical notes, aligned with some secondary characters from natural yeast ferments. The palate has an elegant structure with a textural mid-palate and a long finish.
The wines of Mahi are not rushed to bottle and we believe that with correct storage this wine will continue to develop in interest and complexity.
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