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Description
Mahi Boundary Farm Marlborough Sauvingon Blanc 2020French oak Dry style Textural Fresh The influence of wild yeast, vineyard site, barrel ferment and time on lees makes for a rich and textural style of Sauvignon Blanc. Eleven months in French barriques has given this wine a well rounded textural palate while still retaining freshness at the back of the palate. This wine comes from a small hillside parcel on the southeast boundary of the township of Blenheim. The vineyard is run by Perry and Stephanie
- French oak
- Dry style
- Textural
- Fresh
The influence of wild yeast, vineyard site, barrel-ferment and time on lees makes for a rich and textural style of Sauvignon Blanc. Eleven months in French barriques has given this wine a well-rounded textural palate while still retaining freshness at the back of the palate.
This wine comes from a small hillside parcel on the southeast boundary of the township of Blenheim. The vineyard is run by Perry and Stephanie Gilbert, who also live on the property, ensuring great attention to detail. The north-facing aspect means that the grapes receive as much sunshine hours as possible helping them to ripen well and are often some of the earlier grapes of our vintage. The soil structure has a higher percentage of clay, which we have found gives extra weight and interest to the palate, adding texture and suppleness to the wine.
This year, which was the 20th vintage of Mahi, started two weeks later than 2019, on March the 20th, but finished only one day later, with our last lot of fruit coming in on April 9th, so for Mahi it was one of our most condensed vintages. A vintage we will never forget as picking and winemaking were partly dictated by Covid-19. While it was difficult to work the ‘virus vintage’ (and we are hoping that it will be the only one?!) the overall vintage was saved by having such great growing and picking weather. Rainfall through the period of December 21through to April 7 was only 20mm, which is a record low over that essential period for us and the temperatures through the season were the closest that we have had to the ‘normal’ for quite a few years. The cooler ripening compared to some recent warmer years has given us some intense fruit flavours, nice acidities, and elegant structures. Again, this year we had a great multi-cultural team with people from China, India, the US, Ireland, and NZ, and even though we didn’t see as much of each other as normal it worked well and is not a vintage we will forget.
The grapes were hand-picked, whole-cluster pressed and taken straight to French barriques without any chemical additions. It was fermented with indigenous yeast in the barrels, helping to add complexity and texture, without dominating the nose. The wine was left on yeast lees for eleven months, which were stirred regularly. This meant that the yeast added both savoury notes and served to work as a natural fining agent. After time in barrique it was gently racked then bottled without fining.
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