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RAYMOND CHAN REVIEWS FIRST OF OUR 2018’s

Mahi Marlborough Rosé 2018 5 stars Bright, very pale candyfloss pink with slight purple tints, near colourless on the rim.  The nose is gently fragrant with aromas of strawberries and cream, perfumed red florals and a subtle amalgam of herbs, confectionary and suggestions of fresh fermentation esters.  The aromatics are beautiful in expression.  Dry to taste and medium-bodied, the palate has bright, juicy and fragrant fruit flavours of strawberries and cream, with cherries and fragrant florals, along with delicate notes of confectionary forming a fine, elegant core.  The wine flows along a fine-textured line with thirst-quenching acidity providing energy.  The wine carries to a long, lingering, aromatic, mouthwatering finish.  This is a beautifully fragrant dry rosé with strawberries and cream, cherries, florals and subtle confectionary notes on a thirst-quenching palate.  Serve as an aperitif and with antipasto over the next 2 years.  100% Pinot Noir from the ‘Winery’ site and the cooler end of the Brancott Valley, given 2 hours skin contact and cool-fermented in tank to 13.7% alc. and 1.8 g/L RS.  18.5-/20  Aug 2018 Mahi Marlborough Pinot Gris…

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A PIECE OF HISTORY – THE KERERU

When I asked Brian Bicknell of Mahi to show me his place for this column, he suggested that instead of his house he’d like to show me his boat, a century-old kauri motor launch, Kereru. “The thing I like about it, it’s the same with wine. I love the history of it, the people who have been on it. I love the idea — and it’s sort of like the snail on our label — you can’t rush on this boat,” he says. He also appreciates the craftsmanship that went into building the boat. It reflects the name he chose for his wine, ‘Mahi’, which means ‘our work, our craft’. Built about 1911 by Auckland shipbuilding firm Charles Bailey, the narrow, 35-foot motor launch caught his wife Nicola’s eye when they went to Picton to look at another boat about 12 years ago. “Nic looked across and said ‘that’s a nice one’. We liked the look of it, loved the history, and knew it would be good for our children, and it has been,” he said. Its sleek lines showed…

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A FEW WORDS FROM CAMERON DOUGLAS ON OUR 2017 SAUVIGNON

Mahi Sauvignon Blanc 2017 Marlborough 92 Points Ripe, fruity, varietal and engaging with aromas and flavours of citrus and tropical fruits, sweet hay and mild spice notes. Dry, spicy, fruity, tense and complex. A lovely wine with texture at the core of the palate experience – vibrant, mealy and fine. Abundant acidity highlights citrus – especially heirloom Meyer lemon then white peach flavours with some tropical fruit flavours emerging soon after. A lovely wine with a complex lengthy finish. Great balance. Drink now and through 2022.

SAM KIM REVIEWS OUR 2017 MARLBOROUGH SAUVIGNON

Mahi Marlborough Sauvignon Blanc 2017 93 Points / 5 Stars It is elegantly expressed on the nose showing nectarine, feijoa, jasmine and lemon peel characters. The palate delivers lovely weight and fruit intensity, beautifully supported by fine texture and well-pitched acidity. It is restrained and refined with vibrant flavours and lovely textural mouthfeel, finishing long and juicy. At its best: now to 2020.

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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REBECCA GIBB MW REVIEWS A FEW MAHI WINES

MAHI MARLBOROUGH SAUVIGNON BLANC 2016 90 Points Round and seamless, keeping in the citrus and elderflower spectrum rather than green and tropical. Fine, drawn out finish with texture, likely from a low pH. MAHI BOUNDARY FARM SAUVIGNON BLANC 2015 92 Points From clay soils on a slope at the eastern end of the Wairau close to Blenheim. Whole cluster pressed, indigenous fermentation, no additions, barrel fermented with high solids. The result is a flinty and nutty nose with seamless mouthfilling texture, which caresses the mid-palate and brings grip and a hint of chew on the grassy, slightly blackcurranty finish. MAHI MARLBOROUGH CHARDONNAY 2015 91 Points Ripe peach fruit with brioche and lanolin flavours abound in this mid-weight Chardonnay. Offering silken texture, and a high level of fruit concentration, it finished with a flourish of fine acidity. MAHI TWIN VALLEYS CHARDONNAY 2015 93 Points Full bodied, round and weighty with a high level of fruit concentration reminiscent of cream, lanolin and cashew. This whole bunch pressed, barrel fermented wine sports a silken texture and a firm, lemony finish MAHI BALLOT BLOCK…

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JAMIE GOODE VISITS MAHI FOR A FULL TASTE AND TOUR

Have a read of Jamie’s thoughts below or read the full article here Mahi Sauvignon Blanc 2016 Marlborough, New Zealand Complex and taut with nice purity. Has some citrus and grapefruit, but also a hint of spicy, nutty character under the fruit. Quite textural and rounded, with some prettiness. It has some of the Marlborough exotic quality, but it’s really nicely balanced and textured, with great precision. 92/100 Mahi Boundary Farm Sauvignon Blanc 2015 Marlborough, New Zealand High clay, east of Blenheim town. No additions (no SO2 in the juice even), hand picked straight to barrel (barriques), wild yeast ferment. This is rich and textural with nice intensity. There’s a delicate green quality that adds a spicy cabbage and herb note that sits nicely with the sweet pear and peach fruit. Finishes nutty and a bit stony. Lovely texture to this wine. 92/100 Mahi Boundary Farm Sauvignon Blanc 2013 Marlborough, New Zealand This has lovely texture and delicacy. Fine green hints with lovely fine-grained citrus fruit and a delicate spiciness. Lovely harmony here with beautiful fruit expression and a really…

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MAHI AT PEPPERS STREET FOOD FEST

We are really excited to be collaborating with Lime and Pepper for the Peppers Street Food Fest this October. All the details are below and we hope to see you there! Peppers Beach Club & Spa invites you on a journey through Asia under the stars. The street food market-style event on Friday 6 October will see the wine makers of Mahi Wines from New Zealand and Chaffey Bros Wines from the Barossa Valley showcase their wines in a much anticipated and exciting celebration of taste. Alongside these wines, Executive Chef Thomas Ege will present signature street food offerings using the best of North Queensland’s local produce to bring to you the exotic flavours of Vietnam, Japan, Korea and China. Feast on tantalising dishes such as sesame crusted reef fish sashimi, steamed bao buns with grilled pork and hoisin sauce, black garlic oysters and more. Revisit the sights and smells of the east in a colourful environment and enjoy the soothing sounds of live entertainment by Steve Rockman. This vibrant evening will be held around the formal pool within the resort,…

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MICHAEL COOPER LISTS THE TWIN VALLEYS CHARDONNAY AS A POTENTIAL CLASSIC

With the release of the 2015 Mahi Twin Valleys Chardonnay Michael Cooper has now listed the wine as a potential classic, check out his latest review below. Mahi Twin Valleys Chardonnay 2015                           5 stars Grown and hand-picked in the Twin Valleys Vineyard, at the junction of the Wairau and Waihopai valleys, the classy 2015 vintage (5*) was fermented with indigenous yeasts and matured for 15 months in French oak barriques. Bright, light lemon/green, it is mouthfilling and tightly structured, with concentrated, youthful, grapefruit and stonefruit flavours, integrated oak, fresh acidity and excellent complexity and cellaring potential. Best drinking mid-2018+.

MAHI MARLBOROUGH 2016 PINOT NOIR NAMED IN JAMES SUCKLING TOP 100 NZ WINES AND RECEIVES 94 POINTS

Our inaugural Top 100 New Zealand Wines of 2017 is a selection that taps into the impressive evolution of wine style and quality in what is a very young wine-growing nation. The eye-catching depth of New Zealand wine across a myriad of styles is of significance to wine collectors and drinkers because this is a group of wines that mark a clear step away from the oceans of sauvignon blanc that first put this place on the world wine grid.  Read more here…https://www.jamessuckling.com/wine-tasting-reports/top-100-new-zealand-wines-2017/  

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