Sauvignon Blanc 'The Alias', Mahi
The fruit for this wine comes from a small parcel in the Byrne vineyard, located in the Conder’s Bend area of Marlborough. The vines are managed organically and are planted on the gravels that would have once been a river bed. 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 fifteen months, which were stirred regularly and also served as a natural fining agent.
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