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.
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 layers rather than primary fruit on the nose.
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.
Each year the fruit is slightly different and so the blending is constantly interesting. This year the barrel and wild portions account for 12% of the blend, which we felt gave a good balance.
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.
WINEGROWING TEAM: Brian Bicknell, Pat Patterson, our focussed growers and brilliant vintage staff
VARIETY: Sauvignon Blanc