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Wine Description
The Story
The majority of the fruit for Mount Nelson Sauvignon Blanc is sourced from the estate’s vineyard, which is situated just 18 meters (60 feet) above sea level on the banks of Taylor River near the mouth of Cloudy Bay. The soil consists of free-draining alluvial loam over deep, stony river deposits. Eleven hectares (27acres) are planted to Sauvignon Blanc using mass selected clones. The remaining fruit is purchased from adjacent Meadowbank vineyards.
Wine Information
Once picked, the fruit was minimally handled to preserve its quality. The juice underwent a cold fermentation lasting 10 to 14 days, with no malolactic fermentation in order to preserve the fruity aromas and crisp acidity. The wine was aged in bottle for three months prior to release.
