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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 2018
4 stars

Bright, pale straw-yellow colour with slight green hues, lighter on the rim.  The nose has a softly concentrated heart packed with white stonefruits in an interwoven amalgam of flinty lees and subtle nutty oak elements lending complexity.  The nose is vibrant with concentrated mineral elements.  Dry to taste and medium-bodied, the palate has a lively core of fresh white stonefruits, floral notes, pears, unfolding some spicy, nutty oak detail.  A line of flinty lees and minerals emerge to lend drive and energy.  The mouthfeel is finely-textured and possesses delicate acidity, providing energy and tension.  The wine carries to a refreshing finish of vitality.  This dry Pinot Gris displays lees and oak notes, but the palate is vibrantly fruited with stonefruit, florals and pears on a palate with line and energy.  Serve with seafood, poultry and pork over the next 3+ years.  Fruit from a single site outside Ward, fermented in stainless-steel with 7% in seasoned French oak to 13.17% alc. and <1 g/L RS, the wine undergoing batonnage.  18.0+/20  Aug 2018

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