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Wine Advocate reviews our latest releases

Mahi Boundary Farm Sauvignon Blanc 2016
92 Points


All hand-picked, whole-cluster pressed and barrel-fermented with indigenous yeasts, the 2016 Single Vineyard Boundary Farm Sauvignon Blanc gets the Full Monty. It’s a bit herbal on the nose, then medium to full-bodied on the palate, with a creamy texture. Lush and round, it nevertheless reveals a long, intense finish loaded with citrus, melon and spice.

Mahi Twin Valleys Chardonnay 2016
93 Points


From less than a hectare of vineyard, the 2016 Twin Valleys Chardonnay features scents of smoky, grilled sweet corn, white peach and pineapple. It’s medium to full-bodied, with plenty of power and assertive flavor, while remaining elegant and lively on the long finish.

Mahi The Alias Sauvignon Blanc 2015
94 Points


Big and ripe, the 2015 Single Vineyard The Alias Sauvignon Blanc is a full-bodied, round wine that delivers plenty of flavor and texture. Hints of smoke and struck flint accent melon and fig notes, all carried along on a creamy joyride into a long, pink-grapefruit finish. Yes, it spent 15 months in barrel, but it’s not oaky, just rich, layered and complex. One of the best New Zealand Sauvignon Blancs I’ve ever tasted.

Mahi Marlborough Sauvignon Blanc 2018
90 Points


The 2018 Sauvignon Blanc comes from seven sites around Marlborough. It includes barrel-fermented and indigenous-yeast components, as well as 2% Sémillon, and spends six months on its lees prior to bottling. Ripe nectarine and pink grapefruit notes lead the way in this medium to full-bodied wine. It’s plump, mouthfilling and silky in texture, with decent length.


Mahi Marlborough Pinot Noir 2017
90 Points


The 2017 Pinot Noir includes about 30% whole bunches, which have no doubt contributed to this wine’s unique spiced aromas of clove, coriander and orange rind. There are plenty of cherries as well in this medium-bodied red, supported by softly dusty tannins and crisp acids on the zesty finish.

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