About This Wine
This was cropped ripe from selected parcels of Estate fruit (organic) and winemaker Michael Glover has employed an arsenal of skin contact, wild yeasts, warm high solids ferments, and solids and lees aging to add complexity and intrigue. It was 80% fermented tank, 20% fermented in very old French oak, with an aging on lees helping to naturally stabilise the wine, and bring even more textural weight. Zero adds except for sulphur. "There is a consistent theme running through all of the wines that I have made at Mahana," Michael recently told us. "I guess the driving influence is to make interesting, expressive and textural wine as honestly and as authentically as possible." All of which he has achieved here. There's lifted, floral notes and well as complex solids and earthy hints. Then the palate is both textural and super racy with savoury, rocky freshness and a long sappy close. There is great class and interest here.
The Wine Front – "When you leave the path, you'll have a winemaker ask you questions and you don't know the answers, and you might worry, but you'll have enlightenment. Did you use any enzyme? You answer Nup. What's the pH on this? Dunno. Nup and dunno are two of the greatest things", winemaker Michael Glover on a roll, "the winemakers will look back at you with astonishment and concern, but it's beautiful, that's when you've cut off the cord". This wine had some skin contact in early stages, went through natural ferment, natural malolactic fermentation, and was left in old barrels for a year on lees, then sulphured; no additions aside that. Comes from gravel soils in Nelson off the estate vineyard. Pale golden colour. Honey drizzled lemon/lime. Has a touch of stony/flint like character in perfume too. Full flavoured but light, crunchy-textured style. Impressive length. Truly. Stacks of character. Full orchestra of flavour and texture but retains a vitality, and, importantly, very high drinkability. What ho! Delicious." 93 points, Mike Bennie, winefront.com.au
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