Tasting Notes
The Mugwi has a lifted and complex nose with fresh currant and gooseberry aromas, some pungent bell pepper nuances, and a hint of grapefruit pith. The palate is full and fleshly with a lively, electric acid finish.

Winemaking
The fruit was machine harvested on flavour criteria in cool evening conditions, destemmed and lightly pressed with minimal skin contact. The free run juice was settled with enzyme to achieve a high degree of clarity. The clear juice was then fermented at low temperatures with selected yeast strains to preserve the inherent fruit flavours.

Viticulture
The vines were trained to four canes on a Vertical Shoot Positioned trellis. Balance shoot thinning, leaf plucking and trimming and tucking were carried out to maintain a healthy canopy and ripening conditions. The vintage was characterised by a cool, wet spring and early summer, followed by a moderately warm and dry ripening period. This gave average yields but intensely flavoured fruit. Picking was carried out from late March until the end of April.

Food Matching
This wine is an excellent accompaniment to green summer salads and seafood, particularly suited to oysters or Marlborough’s own green shell mussels.

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