Mount Nelson is the realisation of Lodovico Antinori’s passion for Sauvignon Blanc. After years of experimenting, he found the best place to grow the variety – in Marlborough, New Zealand. The result is a remarkable Sauvignon Blanc that unites the natural elements and flavours of the New World with the structure and minerality reminiscent of the Old World. The early spring harvest is followed by precise, reductive vinification, then ageing on fine lees.

Intense aromas with notes of such tropical fruits as passion fruit, mango and white-fleshed peached, as well as notes of gooseberry, cut grass and sage. The palate is fresh and lively with citrus notes, crispy acids and minerality.

First vintage: 2004
Winemaker: Helena Lindberg
Soil: Well-drained alluvial, clay soil that lies on rock, rough-structured, deep river sediment

Vintage: It’s a vintage that remains memorable in Marlborough due to its low yield and very pure fruit. The not-so-ideal conditions prevailing at the time of flowering resulted in poor grape yields, which in turn yielded loose bunches and low yields. The dry and warm weather that lasted throughout the summer, as well as the small crop meant that there was virtually no need to fear disease, resulting in exceptionally flawless fruit.
Harvest: The grapes were harvested on March 21 and 26, 2021.
Winemaking: Fermentation occured in stainless steel tanks for 10-14 days. In order to keep the fruity nose and the lively acids, the wine didn’t go through malolactic fermentation. The wine was aged for 3 months before being put on the shelves.

Tasting experience: Balanced and expressive, charming aromas with intense tropical fruits such as passion fruit, white peach and mango, as well as notes of gooseberry, fresh cut grass and sage. The palate is fresh, crispy and citrusy with a touch of minerality on the finish.