Mahi
This year Brian Bicknell celebrates the making of his twenty-forth vintage, an achievement that has seen him accumulate experience in not only Marlborough, but also in Chile, France and Hungary. Returning to Marlborough permanently in 1996, Brian identified that individual sites within the region produced markedly different characters.
At a time when Marlborough was considered to be producing wines that hid the diversity of the region, Mahi was born. Brian’s vision to showcase the differences and complexities that these terroirs offer, has been exceeded with every single vineyard release.
Marlborough, New Zealand. The focus of this wine is to provide a drink that has texture and depth, rather than focussing solely on primary fruit notes.
This year the first fruit for the blend was picked from the stoney portion of the Wadworth vineyard and finished with a late portion from the Guernsey block.
Tasting Notes
The hand-picked fruit was whole-cluster pressed so that the time on skins was minimised. A portion of this juice was barrel-fermented in older French oak 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 final blend was made solely from free-run juice, as we feel it gives a more elegant and subtle wine.Each year the fruit is slightly different and so the blending is constantly interesting. This year the barrel and wild portions account for 12% of the blend.
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