We aim to retain some citrus and freshness character in the wine, rather than an oily, over-blown style of Gewurztraminer.

The fruit comes from a small parcel in the Twin Valleys Vineyard, located in the Fareham Lane area of Marlborough. The vineyard, owned and run by Pete and Anne Reed, is at the western end of the Wairau Valley where it meets the Waihopai Valley. Many years of river flow action and earthquake movement have resulted in a vineyard that is elevated but still dominated by river stones. There is enough silt and clay intermingled to provide the vines with the nutrients they require, and also gives the wines extra palate weight and texture.

The vines for this wine come from four different clones, all contributing their own characters.

In the winery the grapes were whole-cluster pressed, with the free-run juice being taken to tank and older French barrels for fermentation.

The fermentation was not inoculated so the wild yeasts that come from the vineyard completed the fermentation. A real goal at Mahi is to make wine in as natural a way possible and we have found that the succession of different yeasts from the vineyard provide wines of greater depth and complexity.

The wine was left to rest on yeast lees, with the occasional stir to assist in giving some extra savoury mid-palate richness.

This wine is full and rich, but is made so that it is dry and works well with a wide range of foods. These can be from Asian inspired dishes right through to desserts, so it really is a wine that can be used right through the meal.


Variety: Gewurztraminer
Winegrowing Team: Brian Bicknell, Pat Patterson, our focussed growers and brilliant vintage staff
Alcohol: 13.0%
Titratable acidity: 5.6 g/l
Residual sugar: 1.6 g/l
Brix at harvest: 22.8
Harvest: Handpicked, 29th March 2017