After producing a singular Sauvignon Blanc at Ornellaia for many years, Marchese Lodovico Antinori wanted to make a wine that captured the same crisp, natural exuberance of the grape, while displaying restraint, elegance and structure. He turned to New Zealand and the Wairau Valley of Marlborough and in 2003 purchased, with his brother Piero Antinori, a portion of the Meadowbank vineyard. In 2004 they produced the first vintage of Mount Nelson from this property.

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 onthe 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.

The grapes were harvested from March 25 to April 1 during the cool, early morning hours.

Once picked, the fruit was minimally handled to preserve its quality. It was pressed and transferred to temperature-controlled, stainless-steel tanks for 48 hours of cold settling. The juice underwent a cold fermentation, lasting 10 to 14 days with selected yeasts to maintain and enhance the cool-climate character of the wine, with no malolactic fermentation in order to preserve the fruity aromas and crisp acidity. Lees aging in stainless steel tank for four to five months after fermentation added complexity. The wine was aged in bottle for three months prior to release.

Pale yellow color with green highlights. Intense nose with citrus, floral and flint notes. Dry with refreshing, crisp acidity and minerality balanced by excellent fruit concentration. Lees aging in stainless steel for five months after fermentation has given it complexity, texture, length on the palate and an elegant finish.