MARLBOROUGH PINOT NOIR 2016

Perhaps the most texturally enticing of all the grape varieties, and a total passion for us at Mahi. Again our aim is to make wines of the earth, showing complex savouriness characters aligned with both red and black fruit notes.

This wine comes from THREE vineyards throughout Marlborough, all lending
different characters to the wine.

The Twin Valleys portion from the cooler Fareham Road area gives us the palate structure that we require, offering fineness to the back-palate. Fruit from Byrne vineyard this year gave some lovely delicacy, through bigger blacker fruit notes than we have seen before.  The final portion came from Ward, approximately 45 kilometers south of Blenheim, providing great depth to the palate, with rich black fruit characters.

In the winery the grapes were predominantly destemmed before going to small vats for cold soaking prior to fermentation, allowing the exstraction of soft tannins and colour at the juice stage, rather than in the harsher alcoholic stage during and after fermentation. The grapes were then fermented solely with indigenous yeasts, offering a wide variety of flavours and helping us to attain great texture.

During fermentation the skins and juice were hand-plunged on average three times per day, with the temperatures peaking at about 34 degrees. When finished the wine was taken straight to French barriques where it sat for 18 months. The wine was then gently racked, blended, and lightly fined with organic egg whites before bottling.

MARLBOROUGH PINOT NOIR ROSÉ 2017

 

We wanted to make a great summer time wine that was lower in alcohol, dry in style and worked well with food.

The wine comes from Pinot Noir grapes grown on our ‘Ward Farm’ vineyard, located just outside the township of Ward in the Awatere Valley.  It is owned and managed by Pam and Polly Francis. Being at the southern end of the Marlborough appellation and so close to the sea, the vineyard benefits from the cool southerly winds that come up the coast and help retain fruit character. The Pinot Noir is intense in flavour and perfectly suited to the style of Rosé we want to achieve.

The focus with this wine is to provide a drink that has texture and depth, rather than focusing solely on primary fruit notes. We want a wine that satisfies across the palate and employ a number of techniques to achieve this. The grapes were harvested then left on skins for a period of time until we achieved the colour and flavour we wanted.  It was then pressed and taken to tank for cool fermentation to preserve the vibrant fruit characters of the wine.

BYRNE PINOT NOIR 2013

The fruit for this wine comes from a small parcel in the Byrne Vineyard, located in the Conder’s Bend area of Marlborough. The vines are managed organically and are planted on the gravels that would have been a river bed only a century or so ago. The stony soils provide both drainage and heat retention which is essential for this cooler site. By nature this vineyard gives wines that are finely structured and have great elegance.

In the winery the grapes were destemmed before going to small vats for cold soaking prior to fermentation, allowing the extraction of soft tannins and colour at the juice stage rather than in the harsher alcoholic stage during and after fermentation. The grapes were then fermented solely with indigenous yeasts offering a wide variety of flavours and helping us to attain great texture.

During fermentation the skins and juice were hand-plunged on average three times per day. When finished, the wine was taken straight to French barriques where it sat for 15 months. The wine was then gently racked, blended, and lightly fined with organic egg whites before bottling.

WARD FARM PINOT NOIR 2014

This wine comes from a single vineyard in Ward that is owned and managed by Pam and Polly Francis. Being at the southern end of the Marlborough appellation, and close to the sea, the vineyard benefits from the cool southerly that comes up the coast. These cooler conditions assist with flavour intensity and mean that the vines must be cropped low to ensure they get fully ripe.

This wine is made from three clones. Predominantly Dijon clones 115 and 777. Both these clones are from the relatively new ‘Dijon’ series and provide great depth to the palate, with rich black fruit characters, while retaining a fine structure. There is also a little of the Swiss clone 10/5 planted which often displays lovely dried herb notes and adds a layer of complexity to the blend.

In the winery the grapes were destemmed before going to small vats for cold soaking prior to fermentation, as this allows the abstraction of soft tannins and colour at the juice stage rather than in the harsher alcoholic stage during and after fermentation. The grapes were fermented solely with indigenous yeasts.

During fermentation the skins and juice were hand-plunged on average three times per day. When finished the wine was taken straight to French barriques where it sat for 15 months. Once taken from wood the wine was lightly fined with organic egg whites then bottled unfiltered.

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