Mahi Boundary Farm Sauvignon Blanc 2018

Reviews

Bob Campbell, MW: 93/100. From clay-rich soils at the base of the Wither Hills. Fermented using indigenous yeasts in French oak barriques and matured in oak for 11 months. A weighty wine with a pleasingly rich texture and lime, green capsicum, gooseberry, ginger and bready flavours. A serious sauvignon with promising ageing potential.

James Suckling (JamesSuckling.com): 92/100. A complex nose with gently flinty, lemon-tinged citrus aromas and a grassy edge. The palate has a fresh, smooth and elegant feel with bright lemon and lime flavors, as well as some toasty, nutty notes to close. Fine acidity, too. Drink now.

Tasting Note

Aromas and flavours of spices, flintstone and lees, fresh pears and apples, lemons and white peaches. The influence of wild yeast, the Boundary Farm 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. A lovely wine with great length, style and charm.

Aromas and flavours:

Additional information

Type: White wine

Grape varial: Sauvignon Blanc

Alcohol: 14% vol

Food match: seafood.

Vineyard: Boundary Farm, Marlborough, New Zealand. This wine comes from a small hillside parcel on the southeast boundary of the township of Blenheim. 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 the vintage. The soil structure has a higher percentage of clay, which gives extra weight and interest to the palate, adding texture and suppleness to the wine.

Winemaking: 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 also served to work as a natural fining agent. After time in barrique it was gently racked then bottled.

Residual sugar: 1.6 g/l

Bottle size: 0.75l

Notice: contains sulfites

Cellaring potential: until 2024+

Closure: Screwcap

Produced and bottled by: Mahi Wines Ltd., 9 Terrace Rd, PO Box 33, Renwick, Marlborough, New Zealand