MOUNT FISHTAIL – THE MYTH THE LEGEND
High above the plains of Marlborough, New Zealand’s premium wine growing region for Sauvignon Blanc, one can see Mount Fishtail’s peak standing as a sentinel looking over the many quality vineyards in the area. This double peaked mountain is an inspiring omen and lead to a range of wines being released under its name.
Each day, these vineyards enjoy a splendid view of Mount Fishtail in the Richmond Ranges. And each year these grapes produce the characteristic vintages that make the classic Mount Fishtail range of wines.
Tasting Notes:Fresh and expressive, this Sauvignon Blanc opens with lifted aromas of ripe passionfruit and citrus blossom. The palate offers zesty lime, tropical fruit, and a hint of minerality, finishing crisp and refreshing.
Winemaker Notes:Mount Fishtail burst onto the scene a few short vintages ago, as the first Marlborough Sauvignon Blanc to be made with French clones. One has to remember that more than 80% of all Marlborough SB’s are made with fruit that is contract grown and contract processed. This means that there is little control over yield sizes, picking regimens, processing methods and winemaker manipulation. The fact that the vast majority of all Kiwi SB is made with a single clone, called UCD1, and is processed in the same way, with (often) over-cropped fruit, suggests that consumers are unlikely to tell the difference from one wine to the other, since they all taste so alike. Mount Fishtail is very different.
In the rapidly emerging non-alcoholic space, one of the biggest criticisms from the trade, is that the removal of alcohol strips the wine of its natural and characteristic flavors. In an effort to be better than the rest, the decision was made to ship this wine in bulk to Belgium for the alcohol removal process, as they have some of the world’s best evaporative distillation facilities. All that New Zealand could offer, was spinning cone technology. The wine is then finished and bottled over there, and shipped from Antwerp to California. The decision to make the wine this way, has resulted in a wine that tastes and drinks like Marlborough Sauvignon Blanc – and we are extremely proud of it.
High above the plains of Marlborough, New Zealand’s premium wine growing region for Sauvignon Blanc, one can see Mount Fishtail’s peak standing as a sentinel looking over the many quality vineyards in the area. This double peaked mountain is an inspiring omen and lead to a range of wines being released under its name.
Each day, these vineyards enjoy a splendid view of Mount Fishtail in the Richmond Ranges. And each year these grapes produce the characteristic vintages that make the classic Mount Fishtail range of wines.
Tasting Notes:Fresh and expressive, this Sauvignon Blanc opens with lifted aromas of ripe passionfruit and citrus blossom. The palate offers zesty lime, tropical fruit, and a hint of minerality, finishing crisp and refreshing.
Winemaker Notes:Mount Fishtail burst onto the scene a few short vintages ago, as the first Marlborough Sauvignon Blanc to be made with French clones. One has to remember that more than 80% of all Marlborough SB’s are made with fruit that is contract grown and contract processed. This means that there is little control over yield sizes, picking regimens, processing methods and winemaker manipulation. The fact that the vast majority of all Kiwi SB is made with a single clone, called UCD1, and is processed in the same way, with (often) over-cropped fruit, suggests that consumers are unlikely to tell the difference from one wine to the other, since they all taste so alike. Mount Fishtail is very different.
In the rapidly emerging non-alcoholic space, one of the biggest criticisms from the trade, is that the removal of alcohol strips the wine of its natural and characteristic flavors. In an effort to be better than the rest, the decision was made to ship this wine in bulk to Belgium for the alcohol removal process, as they have some of the world’s best evaporative distillation facilities. All that New Zealand could offer, was spinning cone technology. The wine is then finished and bottled over there, and shipped from Antwerp to California. The decision to make the wine this way, has resulted in a wine that tastes and drinks like Marlborough Sauvignon Blanc – and we are extremely proud of it.
