News & Events

UPCOMING MAHI EVENTS IN NEW ZEALAND

It’s an exciting time of year, with a busy calendar, and some fantastic upcoming events. Mahi is back on the road and we have an exciting line up of Winemaker Dinners and Blending Sessions. Take a look at the details below – we’d love to see you there.  The Eatery Dinner 2 9 . 0 8 . 2 0 1 7 Enjoy a five course dinner, at The Eatery in Hamilton, paired with a selection of Mahi wines. Indulge in a dining experience like no other with creative dishes designed to highlight the features of the wine from Chef, Andrew Pietersz. Eat well, laugh often, love much – The Eatery. Dinner starts at 7pm. Tickets available to purchase at www.theeatery.co.nz Poivre et Sel Dinner 3 0 . 0 8 . 2 0 1 7 The chance to experience a beautiful four course meal designed by Samuel Goslin, of Poivre et Sel in Whitianga, to perfectly match a selection of Mahi wines. It will be an evening of great food, great company…. and Mahi! ​Dinner starts at 6pm and tickets are $119 per person. Check out more details here or get in touch to save…

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MARK HENDERSON’S THOUGHTS ON OUR 2016 SAUVIGNON

Nice words from Mark Henderson in the Otago Daily Times on our 2016 Marlborough Sauvignon Blanc. Over the last few years we have been leaving our Sauvignon on yeast lees longer and longer and like the effect on the palate and texture, with the 2016 drinking so well right now. 2016 Mahi Marlborough Sauvignon Blanc Rating:  Very good to excellent Subtle nose of wildflowers, lemon pepper and a lime-tinged note. The palate adds gooseberry and smoke with a pepper and spice character: initially supple and vinous before the green herb zestiness and crisp acid zing floods in to take charge. This grows into something rather lovely with persistence, grip and zing.

FOOD & WINE WEEKEND AT PORONUI

Such an incredibly special weekend spent in breathtaking surroundings hunting and fishing, with great company, exceptional food from Martin Bosley and some of our Mahi wines – this time at Poronui is always one of my favourite events of the year. The Food and Wine Weekend is on from 27th – 29th October 2017 and below is a little more information about the event and how to book. Join Martin Bosley, one of New Zealand’s most awarded chefs, and Brian Bicknell of Mahi Wines for a memorable food and wine experience. Martin Bosley is one of New Zealand’s most awarded chefs. Join him for a degustation gala dinner in Poronui’s atmospheric wine cellar with wine matches by Brian Bicknell of Mahi Winery. Martin and Brian will co-host the weekend, from dinner on Friday night to brunch on Sunday. Brian’s passion for wine and wine-making is infectious and he is very generous in sharing his knowledge. On Saturday you will have the opportunity to spend time discovering a bit more about winemaking, what makes a region different and also trying your…

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2014 MAHI MARLBOROUGH PINOT WINS GOLD AT SOMMELIER WINE AWARDS IN THE UK

Not something we have done before but it just so happens that our UK distributors, Berkmann Wine Cellars, entered our 2014 Mahi Marlborough Pinot Noir in the 2017 Sommelier Wine Awards and it won gold! Check out what they had to say and click here for more information. Mahi, Pinot Noir, 2014, Marlborough , New Zealand ‘A great food wine,’ said Tate Catering’s Hamish Anderson of this Gold Lister, praising its ‘savoury, spicy nose with whole bunch lift’, and adding: ‘An intriguing wine with something to say, showing cherry and strawberry fruit on the palate, with grippy tannin.’ Richard Brooks of Caroline Catering noted: ‘Good complexity, appealing development in the mouth and good depth.’ ‘Super-fresh acidity and excellent typicity – great with cold cuts, or as an aperitif,’ concluded Frances Bentley of Individual Restaurants.  

MICHAEL COOPER GIVES THE TWIN VALLEYS CHARDONNAY 5 STARS

MAHI TWIN VALLEYS CHARDONNAY 5 Stars Hand-picked and matured in French oak barriques, this is a classy wine. Mouthfilling (13.5% alc/vol), with rich grapefruit and stonefruit flavours, a subtle seasoning of biscuity oak and fresh acidity, it has obvious cellaring potential.

JANE SKILTON’S THOUGHTS ON OUR NEW RELEASES

2016 Mahi Marlborough Sauvignon Blanc Very vivid snowpea, freshly squeezed lime and lemon on the nose with a hint of wet stone/chalk. The palate is crisp, tight and textural – there is a subtle yet complex layer of biscuit and grapefruit pith, the touch of barrel ferment contributing a tempting savoury edge to the flavours. Succulent acidity and a lovely bone dry finish. 2015 Mahi Marlborough Pinot Noir An exotic aroma; vibrant red cherry and wild raspberry, almost reaching into damson plum territory. There is a cinnamon spice edge which suggests. some stems were included. The palate is silky and ripe, the tannins beautifully judged. A background of oak sits well alongside the fruit. There is enough density and complexity to engage the mind yet the wine retains a strong degree of cheerful drinkability.

RAYMOND CHAN’S THOUGHTS ON OUR 2016 SAUVIGNON AND 2015 PINOT

Mahi Marlborough Sauvignon Blanc 2016 18.0+/20 Bright, pale straw-yellow colour with slight lemon-green hues.  The nose is fresh with tightly bound aromas of ripe gooseberries and hints of passionfruit, along with stonefruits, white florals and chalky mineral notes.  This has good depth and intensity.  Medium-full bodied, the palate is bright and vibrant with stylishly concentrated flavours of gooseberries, green stonefruits and passionfruit, with notes of herbs and chalky minerals.  The fruit is enlivened by the fresh acidity and the wine flows along a fine, phenolic textured, mouthwatering line with good drive and energy.  The wine carries to a long, lingering, dry and chalky finish.  This is a finely concentrated Sauvignon Blanc with stylish gooseberry, stonefruit and passionfruit flavours on a chalky, minerally, fine-textured, refreshing palate.  Serve with salads and vegetables, herb-marinated seafood and poultry, and Mediterranean fare over the next 2+ years.  Fruit from 6 vineyard sites, hand-picked and WBP, fermented in tank with 12% in seasoned French oak by indigenous yeasts, to 13.5% alc. and <1.0 g/L RS, the wine aged 10 months on lees. Mahi Marlborough Pinot Noir…

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WINE ORBITS REVEIWS 2016 SAUVIGNON AND 2015 PINOT NOIR

MAHI MARLBOROUGH SAUVIGNON BLANC 2016 93 points / 5 stars A partially barrel fermented sauvignon (12%), it is beautifully lifted on the nose showing green rockmelon, nectarine, feijoa and lime zest characters. The palate is vibrant and juicy, and delivers excellent fruit purity and fine texture, leading to a lengthy refreshing finish. This is elegantly styled while offering impressive varietal power and intensity. At its best: now to 2019. MAHI MARLBOROUGH PINOT NOIR 2015 94 points / 5 stars The bouquet is fabulously aromatic and inviting with red/black cherry, mixed spice, toasted almond and truffle aromas with nuances of dried herb and floral. The palate delivers excellent fruit concentration and focus, wonderfully complemented by delectable flavours and silky texture, finishing persistent and engaging. A beautifully composed and expressed pinot with loads of appeal. At its best: now to 2021.

DON’T FORGET INTERNATIONAL SAUVIGNON DAY AT MAHI, FRIDAY 5TH

We believe Sauvignon is a classic variety to be treated with respect, so to celebrate International Sauvignon Blanc Day we are exclusively opening the Cellar Door this Friday. If you are in the area, we’d love you to come down and visit us for a tasting. We have hand-picked a selection of Sauvignons for tasting that feature our current vintages, some aged library stock and a taste of what’s to come. This thoughtfully crafted tasting ensemble is a perfect example of the depth and diversity of this favoured varietal.  When: Friday 5th May, from 10.00am – 4.00pm Where: Mahi Cellar Door, 9 Terrace Road, Renwick Admission: Free Please pass this on to your family and friends or anyone you know that will be in the area and could be interested. There is no need to book, however, you are welcome to get in touch if you are interested in visiting or would like to know a little more, just email Caitlyn at caitlyn@mahiwine.co.nz or phone 03 572 8859. Look forward to seeing you!

A QUICK VINTAGE UPDATE

Just back from visiting each of our vineyards and as we are not picking today, because of the tail of ‘Cyclone Debbie’, it seems a good time to update you quickly on Vintage 2017 at Mahi. Already there are a couple of distinguishing characteristics about this vintage, with the first being that it was a pretty late start. Below are our start dates from the last 11 vintages and you can see that it has been one of our later kick-offs, with the Twin Valleys Pinot Noir andGewurztraminer being the first picked. Average temperatures are above ‘normal’ but sunshine hours, especially in March, have been a bit lower. This decrease in sunshine time has slowed down photosynthesis, which is my favourite, and possibly the most important process in the world, so ripeness has been delayed meaning a later pick. Mahi Vintage Start dates 2017 March 29th 2016 March 22nd 2015 March 20th 2014 March 13th 2013 March 26th 2012 April 7th 2011 March 21st 2010 March 30th 2009 March 27th 2008 March 25th 2007 March 22nd   At this stage…

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