2024 Mansion House Bay Marlborough Sauvignon Blanc
$18.00
TASTING NOTE
Fine and elegant palate with flavours of grapefruit, lime, white peach and varietal herbaceous notes. Clean and dry on the finish, this is a medium bodied wine that leaves the palate fresh and wanting more.
Cellaring: This wine is ready to be enjoyed now or within three to five years of the vintage date.
Food Match: Try this wine with fresh seafood, including Marlborough’s famous green-shell mussels, summer salads, poultry and goat’s cheese.
Serve: Lightly chilled.
WINE ANALYSIS
Alcohol: 13.1%
Residual Sugar: 2.4 g/L
Acidity: 7.1 g/L
pH: 3.21
VITICULTURE & WINEMAKING
Harvest Dates: 20-27 March 2024.
Vintage: The growing season started with soil moisture at capacity following a wet winter. Flowering conditions in November and December were uneven across Marlborough with some sub-regions achieving a good set and crop load and others below average. Vigilance around disease pressure was paramount, with regular rain events, unusual humidity and warm nights in December and January. Day temperatures were cool, delaying the vine’s physiological advancement. Marlborough breathed a sigh of relief as cyclone Gabrielle minimally impacted the region in February, while wreaking havoc through much of the North Island. The season turned a corner for in early March with a return to cool nights and sunnier conditions allowing us to delay harvest, resulting in fruit that reached good sugar levels with attractive flavours, while disease levels remained low. Fruit condition remained very good through until the end of harvest.
Grape Growing: We are proud to source the fruit for this wine exclusively from Marlborough, and certified Appellation Marlborough Wine. The fruit comes predominantly close to the Renwick township, with small percentages coming from the Southern Valleys, Upper Wairau Valley and Awatere Valley.
Winemaking: The fruit was machine harvested, often overnight, and pressed immediately with minimal skin contact. After cold settling, the clear juice was fermented in stainless steel tanks at 16°C – 12°C with selected yeast strains to preserve pure sub regional characters and varietal flavours. Wines sat on light yeast lees in tank for up to 6 weeks prior to blending in June 24. The wine has been heat and cold stabilised, and sterile filtered, prior to bottling.
ACCOLADES
- Just released
