The Marlborist

AWARDS

91 Points – ‘Best Buy’ – Christina Pickard, WINE ENTHUSIAST

The 2024 Alpine Rift leads with gooseberry and kiwi fruit, green apples and lemon barley. There is white pineapple and enoki mushroom as well. Wild ferment in old oak barrels gives some texture and drive, which makes for attractive drinking. This is a good wine. 13% alcohol, sealed under screw cap.
92 Points – Erin Larkin, Wine Advocate – ROBERTPARKER.COM

"Very typical sauvignon blanc with sliced pears and spiced apples. Medium-bodied with a fruity, fresh finish and a softness at the same time. Drink now. Screw cap."
90 points - James Suckling – JAMESSUCKLING.COM

GOLD MEDAL –Rodeo Uncorked International Wine Competition, Houston, USA

ABOUT

Nestled between the Southern Alps and the Pacific Ocean, Marlborough lies at the junction of a major geological faultline, a landscape shaped over millions of years. Mountains, thrust up over millennia, provide shelter from wild westerly winds and the ancient glacial soils and cool, sunny maritime climate are integral to the distinctive style synonymous with Marlborough Sauvignon Blanc.

TASTING NOTE

The 2024 Alpine Rift Sauvignon Blanc is an elegant interpretation of the classic Marlborough style. Enticing aromas of white-fleshed nectarine, papaya and honeydew melon with a hint of mandarin and jalapeno on the nose are underpinned by a ripe, richly textured palate and crisp, citrus finish.

VITICULTURE

Fruit was sourced from five exceptional vineyards in Marlborough’s Southern Valley’s, Rapaura, Renwick and Awatere Valley. A combination of heavier loess clay and free-draining, alluvial soils, naturally low yields and open canopies allowed the vines to ripen small, golden bunches of intensely flavoured fruit.

WINEMAKING

Picked during the cool autumn conditions between 15th – 23rd March, the fruit was harvested by machine and transported directly to the winery where it was gently pressed and cold settled for three days. The juice was racked to a combination of stainless-steel tanks and old French oak puncheons and barrels where a mix of cultured and indigenous ‘wild’ yeast were allowed to ferment the juice through to dryness. Each batch was left on lees and kept separate until June when the blend was assembled prior to bottling in July