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Mahi Sauvignon Blanc 2013: Marlborough Sauvignon Blanc

Mahi Sauvignon Blanc 2013

Mahi Sauvignon Blanc 2013

Marlborough, New Zealand   |    750ml   |    13%
With plenty of international winemaking experience under his belt, Brian Bicknell made his dreams come true when launching Mahi Wines in 2006. Hand-harvested, the Sauvignon Blanc grapes that make up this cuvee are from nine distinct vineyards in this vintage. A small portion of the wine is barrel-aged for added texture and dimension.

Rounded, mouthfilling with an almost creamy texture in the mouth the 2013 Mahi Sauvignon Blanc has all the classic Sauvignon Blanc flavours; grassiness, stonefruit, but its restrained and balanced, with a complexity rarely found in Sauvignon Blanc. It also has an incredible length of flavour that makes it standout from the vast majority of Marlborough Sauvignon Blanc currently around.

Availability: In stock

Only available for purchase in 6 bottle increments
This year Brian Bicknell celebrates the making of his twenty-forth vintage, an achievement that has seen him accumulate experience in not only Marlborough, but also in Chile, France and Hungary. Returning to Marlborough permanently in 1996, Brian identified that individual sites within the region produced markedly different characters.

At a time when Marlborough was considered to be producing wines that hid the diversity of the region, Mahi was born. Brian's vision to showcase the differences and complexities that these terroirs offer, has been exceeded with every single vineyard release.
New Zealand
Each year the fruit is slightly different and so the blending is constantly interesting. This year we have increased the barrel and wild portions, now 11% for both.The fruit intensity allowed this and we will keep assessing the blends on an annual basis, aiming to make ‘real’ wines that express our vineyards and personalities.

The focus with this wine is to provide a drink that has texture and depth, rather than focussing solely on primary fruit notes. We want a wine that satisfies across the palate and employ a number of techniques to achieve this.

Our Sauvignon this year comes from seven different vineyards, all of them giving particular attributes to the final wine. In order to attain greater texture we pick ripe fruit, wanting texture rather than primary fruit on the nose. This year the first fruit for the blend was picked from the Boundary Farm vineyard and finished with a late portion from the Wadworth block.

The hand-picked fruit was whole-cluster pressed so that the time on skins was minimised. A portion of this juice was barrel-fermented in older French oak to give greater weight, though ensuring that wood is not evident on the nose. The balance of the wine was fermented cool to retain the fruit characters from our vineyards.- Mahi Wines

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