Mahi Sauvignon Blanc 2022 (12 Bottles) Marlborough

by Red+White Cellar 0 orders

$329.00

NEW ZEALAND WIDE SHIPPING INCLUDED

This wine shows an array of fruit characters, ranging from citrus through to tropical notes. This is complemented by some secondary characters from the natural yeast ferments and some barrel aging. The palate has an elegant structure with a creamy, textural mid-palate and a long finish.

The focus with this wine is to provide a drink that has texture and depth, rather than focussing solely on primary fruit notes. We want a wine that satisfies across the palate and employ a number of techniques to achieve this. Our Sauvignon this year comes from five different vineyards, all of them giving particular attributes to the final wine.

The hand-picked fruit was whole cluster pressed so that the time on skins was minimised. A portion of this juice, 19% this year, was barrel fermented in seasoned French barriques to give greater weight, though ensuring that wood is not evident on the nose. The balance of the wine was fermented cool to retain the fruit characters from our vineyards. The native ferment portion, 35%, also adds levels of flavour and texture, giving a savoury note that balances some sweeter fruit.

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About Mahi Wines

Brian had been making wine in different parts of the world for about 15 years before deciding to return to New Zealand and settle in Marlborough. Arriving in 1996 he could see that vineyards in the different valleys of Marlborough produced remarkably unique profiles. At the time, most of Marlborough’s wines were made as regional blends with many individual site characteristics being lost. In other areas of the world distinctive sites were being celebrated and so an idea was hatched to create a label that promoted different vineyard sites across Marlborough to show the region had true depth and complexity.

This idea of a new label had been formed for some time but it was when Brian’s father developed terminal cancer the realization of his own mortality proved to be the impetus that was needed to finally start making the wines of Mahi.

The very first harvest was from a vineyard located in the Conder’s Bend part of Marlborough. An area Brian was familiar with. Initial quantities were tiny from this small 1.5 hectare parcel of Sauvignon Blanc and Pinot Noir from the Byrne vineyard. Mahi now manages the vineyard organically and are thrilled to still be working with the site that started it all.

Brian’s winemaking style for Mahi is to allow the vineyards to speak through the wines, with the wines being made in a very ‘hands-off’ manner.

Work was immediately started to upgrade the winery so that it suited the styles that Mahi was making and the first vintage of Mahi in its new home was 2007. Work continues and the caves into the hillside have been changed so they are suitable for barrel storage, with the tanks been refrigerated to suit Sauvignon Blanc fermentations.

With the purchase of the winery a lease of an excellent vineyard was taken up and another very good grower was also added. The greater numbers of vineyards meant that the focus was broadened as the winery could not efficiently sell and distribute six single-vineyard Sauvignons and with the 2007 vintage the first ‘Marlborough’ Sauvignon was produced.

Looking forward the focus will remain on exhibiting the quality and diversity of the wines from the Marlborough region. We will continue to seek out the vineyards for the various varieties and remain at a size that allows us to remain intimately connected with the vineyards and wines.

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