Mahi Sauvignon Blanc Marlborough Francis Vineyard 2007
This wine comes from a small hillside parcel on the south east boundary of the township of Bienhiem. The vinyard is run by Perry & Stephanie Gilbert who live on the property, ensuring attention to detail. The north facing aspect means that the grapes ripen well & are often some of the earlier grapes of our vintage. 2008 the fruit was harvested on the 26th of March. The hand picked grapes were whole-cluster pressed and taken to French barreques where it was fermented with indigenous yeast, helping to add complexity and texture. The wine was left on yeast lees for 10 months, which were stirred regularly. This meant that the yeast added both savoury notes and also served as a natural finning agent. www.mahiwine.co.nz
The Boundary Farm Sauvignon Blanc 2008. Single vinyard, small handpicked hillside parcels whole cluster pressed and taken to French barriques where it's fermented with indigenous yeast.Left on lees for 10 months. This wine was amazing it was different to most of the other NZ Sauvignon Blanc that I've tried (also the day I tried this Sauvignon Blanc I think I tasted close to 20-30 others) it had a great deal of complexity, fruity characters that you expect except more elegant more refined many layers and fabulous length, enough to stop myself and a collegue mid taste. I can't relay in this post just how lovely this wine actually is. This is a show stopper.
I don't often choose whites, but I was in the mood and my eye was caught by the menu line. Philadelphia's Tria Cafe mentions grapefruit and grass; they're right, and I loved the wine. Citrus, crisp finish, grassy complexity.