News & Events

Archive for 2014

HOLIDAY CELLAR DOOR HOURS & ONLINE ORDERING

From all the team at Mahi, we wish you a very happy and relaxed holiday over the Christmas and New Year period.   Our Cellar Door will be closed from Christmas Day on the 25th December and we will re open our doors on Monday 5th January 2015.   Any online orders placed over this period will be dispatched on Monday 5th January 2015.      

NICK STOCK REVIEWS MAHI FOR LATEST REPORT ON NEW ZEALAND WINES FOR JAMES SUCKLING

NICK STOCK REVIEWS MAHI FOR LATEST REPORT ON NEW ZEALAND WINES FOR JAMES SUCKLING   OCTOBER 2014 WWW.JAMESSUCKLING.COM     94 POINTS Mahi ‘Marlborough’ Pinot Noir 2012 A convincing style that is built on quality pinot noir fruit well handled in the winery. Dark cherry and spice on the nose, with violets and foresty underbrush. The palate has deliciously supple, ripe tannin texture, impressive length and shape, and fans out beautifully with pure dark-cherry flavor throughout. Drink now. 93 POINTS Mahi ‘Marlborough’ Pinot Gris 2012 The Mahi style is a complex one, with the winemaking adding savory, biscuity complexity to some handy ripe, flavorsome fruit. There’s plenty of pear and pastry flavor, nicely weighted, fresh and quite commanding. Drink now. 93 POINTS Mahi ‘Marlborough’ Sauvignon Blanc 2012 There is a delightful, creamy edge to the rich tropical and citrus fruits apparent on the nose. Superb clarity on the palate with pure citrus and passion fruit flavors providing the high notes. Lovely shimmering acidity makes for a great wine. Drink now. 92 POINTS Mahi ‘Boundary Farm’ Sauvignon Blanc 2012 Lime, grapefruit…

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MAHI CELLAR DOOR OPENS FOR SUMMER SEASON 2014/15

We will once again be opening our doors for visitors to the Cellar Door during the upcoming 2014/15 season and are looking forward to welcoming guests from near and far. Opening day will be Tuesday 4th November (after the Marlborough Anniversary public holiday) and will stay open until March 2015 (pre harvest). An ever changing selection of Mahi wines will be available for tasting as well as wines by the glass and a concise menu of French cheeses and snacks to accompany your wine. A printable menu is available through our website. Opening hours are as follows: Monday – Friday (excluding public holidays) 1pm – 4.30pm or by appointment We look forward to seeing you at Mahi sometime soon. For any enquiries please contact Gemma Lyons on +64 3 572 8859 or gemma@mahiwine.co.nz.

PORONUI 2014 – MAHI & MARTIN BOSLEY TOGETHER AGAIN!

The Poronui Hunting Lodge Food & Wine weekend is one of the highlights of our year and encapsulates perfectly what we love about being New Zealanders, the luxury of space and beauty of our landscapes, remarkable produce and the fantastic company of passionate people. For the fourth year running we are delighted to be once again joining forces with a great mate and incredibly passionate chef, Martin Bosley.  The weekend culminates in a gala degustation dinner prepared by Martin and offers the chance for our wines to be appreciated with superb produce prepared lovingly.  To share this meal with a handful of guests who are just as passionate about food and wine is special on so many levels.  An insight into the menu below… we are still deciding on the wine pairings. This weekend books out early every year, if you are interested in learning more visit www.poronui.com       Canapés Whitebait Omelette, Miso Mayonnaise Venison Tartare, Shaved Mushroom Whipped Feta Gougere, Thyme Honey Pickled Cloudy Bay Clam, Pickled Potato, Watercress Sourdough Bread, Cultured Butter, Herbed Lake Grassmere Sea…

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mahi releases 2014 ‘alias’ Rosé

Introducing the newest member of the Mahi family… the ‘Alias’ Pinot Noir Rosé 2014! This year we decided to try our hand at making a Rosé wine out of Pinot Noir grapes from our ‘home’ block in front of the Mahi winery. We haven’t attempted this before under the Mahi label and it was a bit of a fun project for the vintage staff. Two tonnes of hand-picked grapes were put straight in the press and macerated by foot for an hour or so and then left to sit on skins for a little colour extraction. The resulting pressed juice was then taken to one of our baby tanks for cool fermentation with a specific Rosé yeast. It has been looking promising all the way through the process from vine to bottle and we were very happy to bottle it in late August ready for a Spring release. Made in a dry style, it is a beautifully textural Rosé showing characters ranging from summer berries through to crisp red delicious apple notes. And with only 120 6-packs produced we’re not…

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MAHI SINGLE VINEYARD SAUVIGNON – TOP 2 WINES IN WINE ADVOCATE TASTING

We are thrilled to announce our two single vineyard Sauvignon Blancs received the top scoring ratings in Lisa Perrotti-Brown’s tasting of New Zealand Sauvignons in October 2013. Some excerpts from her article: “I’m impressed. My tastings on New Zealand wines throughout 2013 was the most exciting year of reviewing this country so far; the wines just get more and more compelling”  Lisa Perrotti-Brown, New Zealand: Fine Tuning (31 October 2013) Mahi has managed to score the highest points for both their single vineyard Sauvignon Blancs achieving a 92+ rating for each wine. Naturally we are thrilled with the news. Even more so as Lisa states in her article: “ This was my most interesting set of Sauvignon tastings to date. A good many producers are really finding their feet with individual expression, revealing sub-regional differences. use of barrel ferments/ wild yeast and lees contact.” 2012 Mahi ‘Boundary Farm’ Sauvignon Blanc – 92+ points The 2012 Boundary Block Sauvignon Blanc is scented of pineapples, passion fruit and grapefruit with nuances of baker’s yeast, honeysuckle and toast. Medium-bodied and endowed with a…

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BRIAN’S VINTAGE REPORT FOR 2014

  2014 Vintage Report April 28, 2014   One of the things that will be remembered about the 2014 vintage in Marlborough was the very early start, and the early finish, giving us a relaxed Easter, which is a pretty rare occurrence. I remember remarking about the same thing last year but this one was even more precocious and it caused a bit of a panic with barrel orders and staff arrivals! As it was so unusual I have listed the recent vintage dates for the Mahi fruit intake, just to show the variability in vintages that nature gives us.   2014                    March 12     –     April 14 2013                    March 28     –     April 18 2012                    April 7     –     May 3 2011                    March 21     –     April 24 2010                    March 30     –     April 24 2009                    March 27     –     April 25   The other two things that will stick out in our memories of this year were that it was…

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MAHI ‘WARD FARM’ PINOT NOIR 2012 MAKES THE TOP 50 WINES OF 2014

Wine editor Jo Burzynska’s guide to the 2014 not-to-be-missed wines on the market.   By Jo Burzynska   What makes a great wine? It’s a single question that can generate a multitude of different responses, but for me and this selection for the Viva Top 50, it’s all about personality. What I’ve sought are distinctive wines with real interest that taste of the place where their grapes were grown – a criteria that extends from the wines in the top echelons to those in the budget category.   Most of the wines were tasted blind, with the final line-up chosen on quality, character and diversity. In all but the top 10, their value for money across all price brackets was also taken into account. Wines from the Top 50 are there to be enjoyed in their own right, but altogether provide an overview of some of the exciting things happening in the wines available in New Zealand today. These encompass the best of our popular home-grown varieties through to interesting examples of wines from overseas. Every year I taste thousands…

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JOIN US FOR VINTAGE IN 2014!

CALLING ALL NZ RESTAURATEURS… WANT TO EXPERIENCE VINTAGE AT MAHI FIRST HAND? Well why not join us! We have started something of a tradition where we invite a couple of hospitality people to Marlborough each year to share the experience of vintage, so you get to know the smells, feel and fun that is harvest time at Mahi. You will get behind the scenes experience, from hand picking and sorting, to indigenous yeast ferments, whole cluster pressing and barrel work. Flex your muscles with some hand plunging of our Pinot Noir ferments (not for the faint hearted). Though it’s not all hard work and no play, at the end of the day we all sit down together to a nice meal and a few bottles of wine and relax by the fire. We would love to have more people down but cannot afford it, in order to decide on whom, we ask that you answer a simple question:   When was Mahi’s first vintage and what wine was made?   Check out our website – www.mahiwine.co.nz to find the answer.…

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