Vineyard and winemaking
Moko Black combines Sauvignon Blanc from Marlborough's two contrasting principal valleys. Half comes from the cooler, drier Awatere, where windy conditions and a mix of deep silt and shallow stony soils encourage small berries and herbal intensity; Wairau fruit contributes riper citrus and stone-fruit character.
The parcels are vinified separately with minimal skin contact and cool fermentation to retain aromatic precision. Most of the wine is matured in stainless steel, while a smaller barrel component rests for six months, largely in seasoned 300-litre French oak, adding texture without obscuring Sauvignon Blanc's freshness.
Tasting notes
Appearance
Pale lemon with silver-green highlights and a bright, youthful clarity.
Nose
Lime peel and gooseberry are joined by white nectarine, grapefruit and crushed herbs, with a subtle tropical note providing ripeness behind the cooler aromas.
Palate
Crisp and flavourful, with citrus and white stone fruit balanced by fine herbal intensity. The small barrel-aged component adds weight and a gently rounded middle, while lively acidity returns on a clean, dry and refreshing finish.
Food pairing
Serve with barbecued king prawns, green-lipped mussels, grilled asparagus with goat's cheese, or Thai fishcakes with lime. Its blend of citrus, herbs and texture also handles a classic prawn cocktail particularly well.
Background story
Moko Black is made by the Boutinot New Zealand winemaking team as a regional blend rather than a single-site Sauvignon Blanc. Drawing on established growers across Awatere and Wairau allows the wine to combine the cooler valley's herbal drive with the warmer valley's fruit generosity.
The name references the moko, the highly personal Māori art of facial marking, and the label is intended to evoke New Zealand identity. In the glass, the 2023 finds its own balance between familiar Marlborough exuberance and a more measured texture from lees and barrel maturation.
