OTU Limited Release Marlborough Sauvignon Blanc 2024

Description

Dry, Gooseberry, Kiwifruit

"This is superbly fruited and instantly appealing on the nose, showing passionfruit, kiwifruit, Gala apple, and kaffir lime characters. The palate is equally satisfying with excellent fruit purity and intensity, splendidly supported by finely pitched acidity, making it flavoursome and highly enjoyable. At its best: now to 2028" Sam Kim, Wine Orbit, Apr 2025

Bright and expressive aromas of lime zest, kiwifruit, passionfruit, and fresh nettle, delivering a vibrant and layered nose. A refined yet intensely vibrant Sauvignon Blanc from the Awatere Valley, showcasing exceptional fruit purity and depth. Aromas of passionfruit, kiwifruit, Gala apple and kaffir lime leap from the glass, leading into a boldly expressive palate layered with ripe melon, lime zest, and crisp green apple acidity. Full-bodied and beautifully textured, the wine is underpinned by striking minerality and a long, refreshing finish — flavoursome, elegant, and highly enjoyable.

A collection of OTU’s finest, available only in limited quantities, in selected vintages. Every so often our Chief Winemaker sees something standout; an outstanding vintage, an exceptional block of vines, expressive minerality, exquisite intensity of fruit – and chooses to capture its finesse. Small parcels, hand selected blocks & always hand crafted.

Bold and intensely vibrant Marlborough Sauvignon Blanc - distinctively Coastal Awatere. This wine is sourced solely from our finest steeply terraced, north facing blocks closest to the sea, on our beautiful coastal OTU Wine Estate, in the Awatere Valley, Marlborough.

2024 was an exceptional vintage delivering high quality, vibrant fruit intensity. Harvested in the cool early morning and sourced from our low yielding estate with very strong focus on achieving the right fruit at harvest time, late picking to guarantee optimal flavour.

Selected blocks were harvested in the cool early mornings to preserve freshness, grapes were gently pressed and then fermented in temperature controlled stainless steel tanks. Post fermentation, the wine was aged on lees for 6 months to enhance the palate.