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Mahi is situated in Marlborough on the north-eastern corner of the South Island of New Zealand. It was established by Brian and Nicola Bicknell in 2001, and in 2006 they purchased the historic winery giving Mahi a home and a sense of place.
The main aim of Mahi is to highlight the quality and diversity of individual vineyard sites in Marlborough. The name Mahi means “our work, our craft” and it was chosen to show that wine is their work, passion and craft while also paying respect to the history of the land and tea o Maori.
Mahi produces multiple single vineyard wines as well as a regional Marlborough range .They source grapes from over eight different vineyard sites across the region having sought out the right sites, planted with the right varieties, a number of which are farmed biodynamically and are certified organic.
The primary emphasis for all Mahi wines is texture, that offer true palate satisfaction and compliment food. All the wines are made in a ‘hands off’ style to allow the true expression of the vineyard site to shine through.
The fruit for this wine comes from a small parcel in the Byrne vineyard, located in the Conder’s Bend area of Marlborough.
The vines are managed organically and are planted on gravels that would have once been a river bed. The stoney soils provide both drainage and heat retention which are essential for this cooler site.
The influence of wild yeast, vineyard site, barrel-ferment and time on lees makes for a rich and textural style of Sauvignon Blanc.
Fifteen months in French barriques has given this wine a well-rounded textural palate while still retaining freshness at the back of the palate.
