Mount Nelson is the fulfillment of Lodovico Antinori’s passion for Sauvignon Blanc. After years of experiments, Lodovico finally found his favorite terroir for the production of this grape in the area of Marlborough, New Zealand. Together with his winemaker, Helena Lindberg, they selected a vineyard that is ideal for the production of the wine that Lodovico had pursued for so long. The result is a remarkable Sauvignon Blanc that brings together the natural elements and flavors of the New World with a structure and minerality reminiscent of the Old World.

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.

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.

Pale yellow color with green highlights. Intense yet delicate nose with notes of lime and grapefruit and a hint of nettles. A crisp mineral texture with a fine and lingering finish. A classic vintage for Mount Nelson. This wine will complement all types of seafood and shellfish.