News & Events

Archive for 2013


After a brief hiatus, we have decided to re-open our cellar door for the upcoming 2014 season as of Monday 9th December 2013. We are excited to welcome back locals and visitors alike to the newly appointed Mahi cellar door. Our spacious hosting room now incorporates an informal wine bar where guests are able to enjoy a glass of Mahi accompanied by few simple bites to eat. Our new operating hours will be: Monday – Friday – 11am – 5pm (ish) Occasional Saturdays during summer months For any enquiries please contact Gemma on (03) 572 8859 or

LA BOCA LOCA @ MAHI – Sunday 17th November

We are thrilled to have Will and Kim of Wellington’s finest taqueria La Boca Loca come visit Mahi and prepare an incredible Sunday lunch for our one and only Shared Table @ Mahi this year.   Feast your eyes (and your stomachs if you’re lucky enough) on the Mexican delicacies Will has in store.   to start tio point oyster with pico de gallo Mahi ‘Marlborough’ Pinot Gris 2013 3 little tacos epazote steamed duck with pomegranate salsa on white tortilla char grilled asparagus, goats cheese, mint and avocado on blue tortilla ceviche on yellow tortilla Mahi ‘Boundary Farm’ Sauvignon Blanc 2011 Mahi ‘Marlborough’ Chardonnay 2012 main slow braised goat, seaweed, pickled cabbage, pearl barley and ancho chilli Mahi ‘Marlborough’ Pinot Noir 2010 Mahi ‘Marlborough’ Pinot Noir 2012 to finish blue masa, peach and mezcal trifle Details as follows: Sunday 17th November 2013 12 noon for 12.30 start Mahi winery, 9 Terrace Road, Renwick $95 per head – includes 4 courses + matching wines   To book contact Gemma at Mahi on (03) 572 8859 or  


Mahi winemaker Brian Bicknell has a certain passion and enthusiasm for the Chardonnay grape and making Chardonnay wine, stating that it is his favourite variety, his “plan is to be drinking great White Burgundy as I die” he says.  In both his ‘Marlborough’ and single vineyard ‘Twin Valley’s Chardonnay, he adopts the same low intervention approach in winemaking.  He hand-picks the fruit, whole bunch presses, running the must straight to barrel for a high solids fermentation by indigenous yeasts.  Brian aims for freshness, so doesn’t employ much MLF and the wines spend around a year or so in barrel.  The two wines express ‘a sense of place’ to Brian in various aspects, including the yeast populations involved and the source of the grapes.  Here I review his latest releases, the ‘Marlborough’ 2012 and ‘Twin Valleys’ 2011 Chardonnays. Mahi Marlborough Chardonnay 2012 Four clones of fruit from the ‘Cook’ vineyard, the ‘Taylor’ vineyard in the Rapaura and the ‘Twin Valleys’ site, all in the western Wairau Valley, hand-picked, WBP and indigenous yeast fermented with high solids in barrel to 13.5%…



MONDAY, 9 SEPTEMBER 2013 Mahi Wine A visit to Mahi Wine and Winemaker Brian Bicknell – Sunday September 8th 2013.  Brian very kindly opened a few of his whites and a red wine which we then tasted and discussed.  Thank you Brian   What follows are my impressions about the wines tasted – I hope I do them justice!   Before you read them though – I have to say – that the overwhelming theme that I came away with about the Mahi style is that of texture, balance and a sense of harmony in each and every wine tasted.   Mahi Marlborough Sauvignon Blanc 2012 (100% free-run juice; 10% of the juice underwent a ‘Wild Ferment; 12% of the juice was Barrel Fermented; wine rested on lees for 6 months) Nose: Plump, generous and very giving of its bouquet – peach and sweet lemon, a quiet gentle spice. Palate: A reflection of what the nose suggests with a generous and giving voice – the texture is fine alongside a pristine acidity, a gentle spice is evident and a hint…



Mark your calendars, we have set a date for the annual Mahi & Martin Bosley Food & Wine Weekend at Poronui.  On the 25th – 27th October 2013 Brian and Martin will team up once again to present a weekend of gastronomic discovery culminating in the gala degustation dinner held in Poronui’s atmospheric underground wine cellar. 25-27 October 2013 $1,995 per couple incl GST Provides two nights accommodation, all meals including the dinner Friday night, the Gala Degustation Dinner Saturday night with matched wines, country breakfast each morning and picnic lunch on Saturday. This year sees the 3rd collaboration between Martin, Brian and Poronui and it is set to be another memorable weekend.  These events always sell out quickly, so if you’re interested in attending don’t hesitate to call Eve or Claire on +07 384 2080 or email  


2013 Vintage Report April 23, 2013 With all the fruit in the winery, ferment aromas wafting throughout and the leaves on the vines turning golden it is a good time to reflect on vintage 2013 at Mahi. I suppose one of the first things, and one of the key differences of the 2013 vintage is that I am writing this report so early, with the vintage finishing nearly a week earlier than most recent ones. Looking back over the last few years the dates of the start and finish to vintage for Mahi have been: 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 One of the many things I love about wine, vintage and everything slightly vinous is that nothing stays the same; every vintage, every wine, and pretty well the wine industry in general is always different, making life constantly invigorating and challenging. Just looking at the last two vintages we had such variation, moving from the…


Raymond Chan reviews Mahi

Raymond Chan, March 2013 Mahi – Divergent Sauvignon Blanc Styles With the 2013 harvest, Brian Bicknell will be experiencing his 26th vintage. The variety that has arguably been the foundation of his fine reputation is Sauvignon Blanc, Brian having made some especially successful examples when at Seresin Estate, and now under his own Mahi label. Over the years, Brian has honed the styles he prefers, to make and to drink, and these are wines with less primary fruit, but with positive palate texture, interest and subtlety. One is a ‘regional’ expression made from fruit from a number of vineyard sources providing cooler fruit for subtle linearity. This is seen as the most complicated to make by Brian. The other is a single vineyard wine, made more naturally in some respects, but with more barrel influence, designed to complement the fruit. As Brian says, they are “two totally different styles of Sauvignon, which we use with different dishes at the table”. Here are my reviews of the two Mahi Sauvignon Blanc wines. Mahi Marlborough Sauvignon Blanc 2012 Bright, pale straw…



CALLING ALL NZ RESTAURATEURS!   Want to experience a vintage first hand? Well, why not join us? We have started something of a tradition at Mahi where we invite a couple of restaurant 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. Experience behind the scenes action, 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).  It’s not all hard work though, 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 a heap of people down, but cannot afford it, so in order to decide on whom, we ask that you answer a simple question:   WHAT MAHI VINEYARD IS LOCATED DIRECTLY ACROSS FROM OUR WINERY?   Check out our website – to find the answer. …



Verve & Mahi invite you to an afternoon of flowers, food, wine and above all, fun! Jeanine Wardman of Verve will share the basic principles of floral design in an informal, hands-on way and intimate setting, all aimed at building confidence and unleashing creativity. These will be applied to a lush, high summer bouquet and or ‘arrangement’, for each attendant to take home and enjoy.   High tea and a glass or two of Mahi will complete what’s bound to be an informative, relaxing and fun-filled afternoon.   Saturday 2nd March 2013 Mahi winery, 9 Terrace Road, Renwick 2pm-4pm $100 per person Includes all materials, refreshments and your creation   Email or call (03) 572 8859 to register or for more information.


Well, February is just around the corner and that means the Marlborough Wine and Food Festival 2013 is almost here. Mahi will be showing their wines once again at New Zealand’s original and longest running festival and we’re looking forward to a fun filled day. The 2013 festival is set to be bigger and better than ever with the addition of the new Culinary Pavilion where celebrity chefs Al Brown (Depot) and Shaun Clouston (Logan Brown) will be hosting cooking demonstrations throughout the day along with all three NZ Masterchef winners: Nadia Lim, Brett McGregor and Chelsea Winter. Entertainment wise there’s a pretty exciting line up with Avalanche City and the Wellington International Ukulele Orchestra headlining. Date: Saturday 9th February Festival hours: 10:30am – 6pm (wine sales will cease at 5:30pm) Tickets: Tickets are $48+booking fee ($2) and can be purchased from Ticketek. Your festival ticket gets you entry into the festival site, a festival souvenir glass, a programme booklet and a full day of entertainment   For more information visit: We look forward to seeing you there!  …