The Marlborist Grande Sauvignon

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Each bottle of The Marlborist Grande Sauvignon will open a window to the elements of Marlborough that we’re lucky enough to experience, everyday. We’ve dedicated our working lives to the evolution, development and craft of the very best of the Marlborough region in New Zealand.

  • Region Vineyards: 

    • Auntsfield – Ben Morven – loess clay, greywacke

    • Linklater – Renwick – young alluvial soils, greywacke

    • Cobden Farm – Awatere – deep silt loam, greywacke

    • Stevenson – Rapaura – deep alluvial silt, greywacke

    • Joval – Waihopai – silt and sand loam, greywacke

  • Year: 2023

  • Alcohol By Volume: 13.5%

  • PH: 3.18

  • Tasting Notes: Not one bound by convention, The Marlborist Grande Sauvignon is a bold departure from the classic Marlborough style. Fermented entirely with naturally occurring yeast in a mixture of old French oak barrels and puncheons, it is an alternative style of sauvignon blanc with an alluring array of golden-flesh peaches, candied pineapple and melon with hints of elderflower and brioche. This is a moreish wine with a rich,creamy palate underpinned by a long, citrus finish. In order to retain maximum flavour and mouthfeel we have chosen to bottle this wine without fining or filtration. This minimal intervention wine may throw a sediment which is perfectly natural and completely harmless.



Fruit was sourced from the historic Auntsfield Vineyard in the Ben Morven Valleyand The Wrekin Vineyard at the head of the Brancott Valley. A mixture of clones 5,114, 115, 667, 777 and Abel are grown on wind-blown, loess clay soils overlying greywacke bedrock that typify the sub-region. A combination of low yields, organic and biodynamic practices allow the vines to ripen beautiful, black bunches of intensely flavoured fruit.

Picked over three weeks starting mid-March, the fruit was harvested by hand and transported to the winery where it was chilled overnight. The majority of fruit was carefully destemmed into small fermentation vessels while a portion of whole-bunch fruit was also included. After several days cold-soaking on skins, the fermentation spontaneously commenced by indigenous yeast and was followed by gentle, daily hand-plunging. Followingfermentation, the wine was drained off skins and transferred to a combination ofFrench oak puncheons and barrels.The wine was aged in oak for 11 months before being transferred out just in time for the 2023 harvest. Each batch was kept separate until June when the blend was assembled and settled prior to bottling in July.

  • Region Vineyards: 

Auntsfield – Ben Morven – loess clay, greywacke

The Wrekin – Brancott Valley – loess clay, greywacke

  • Year: 2023
  • Alcohol By Volume: 13.5%
  • PH: 3.77
  • Tasting Notes: An ethereal, perfumed Pinot Noir hailing from Marlborough’s Southern Valleys. Replete with an enticing combination of raspberries, rose petal and red plum compote, underpinned by an elegant, finely structured tannin profile, with hints of cinnamon-clove spice and a dry, earthy finish.

Scores and Awards

Cameron Douglas: 94 Points (2022)

Vinous: 90 Points (2022)

The Tasting Panel: 96 Points (2020)