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Archive for April, 2018

RAYMOND CHAN’S THOUGHTS ON OUR 2017 MARLBOROUGH SAUVIGNON

Mahi Marlborough Sauvignon Blanc 2017 Brian Bicknell has been intimately involved with the development of modern Marlborough Sauvignon Blanc for well over a quarter of a century (although he looks far too young).  Back in 1992, while with Babich Wines, he was investigating the effects of indigenous yeast fermentation.  The conclusions at the time were very positive, and Brian took this procedure with him when he became the founding winemaker at Seresin Estate.  I was judging at the Royal Easter Show Wine Awards at the time the 1996 Seresin Sauvignon Blanc made its appearance, winning gold.  It was a maker for me to the emergence of the sophisticated styles that are prevalent today. Brian and his wife Nicola established their own label Mahi in 2001, and here, he has continued his work with Marlborough’s most significant grape variety, employing greater amounts of mom-inoculated yeasts, whole bunch pressing for the finest juice, and the use of batonnage and barrel-fermentation for increased complexing detail and subtle textures and richness.  Brian tends to avoid the overt fruitiness that Marlborough achieves with ease, this…

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