Mahi’s Boundary Farm Sauvignon is a special premium cuvée drawn from grapes on a very select small hillside parcel of north-facing vines.
This north-facing aspect means that the grapes receive as much sunshine hours as possible, fully helping them to ripen and concentrate flavours, sugars and acids. Furthermore, the complex soil structure gives extra weight, and therefore texture and suppleness to the wine. The grapes are hand-harvested to ensure quality and fermented using indigenous yeasts in French barrique, and then left on its lees for 11 months, which adds further complexity. The 2016 vintage was a very good one for Marlborough Sauvignon in particular.
Winemaker’s Comments
The influence of wild yeast, vineyard site, barrel-ferment and time on lees makes for a rich and textural style of Sauvignon Blanc. Lovely, well-rounded textural mouthfeel, balanced by freshness at the back of the palate.