Mahi Pinot Noir “Marlborough”
WHY WE LOVE IT
- Pinot is the most texturally enticing of all the grape varieties, and a total passion for the folks at Mahi.
- Fruit from the Twin Valleys portion from the cooler Fareham Road area gives palate structure, offering fineness to the back-palate.
- Fruit from Byrne vineyard this gives some lovely delicacy, through bigger blacker fruit notes than we have seen before.
- The final portion came from Ward Vineyard, approximately 45 kilometers south of Blenheim, providing great depth to the palate, with rich black fruit characters.
Varietal Composition: 100% Pinot Noir
Elaboration: In the winery the grapes were predominantly destemmed before going to small vats for cold soaking prior to fermentation, allowing the extraction of soft tannins and colour at the juice stage, rather than in the harsher alcoholic stage during and after fermentation. The grapes were then fermented solely with indigenous yeasts, offering a wide variety of flavors and helping us to attain great texture. During fermentation the skins and juice were hand-plunged on average three times per day, with the temperatures peaking at about 34 degrees. When finished the wine was taken straight to French barriques where it sat for 18 months. The wine was then gently racked, blended, and lightly fined with organic egg whites before bottling.
Tasting Notes: A full and rich bouquet with herbal and bright tree-fruit aromas lead to a plump, medium to full-bodied wine. Dark cherries, plums, and mushroomy elements combine with supple tannins to give a well-rounded, long finish.
2016 – 90 Wine Advocate
Brian Bicknell had been making wine in different parts of the world for fifteen years before deciding to return to New Zealand and settle in Marlborough in 1996. At this time he could see that vineyards in Marlborough’s various valleys produced remarkably unique profiles, yet most wineries were lumping these sites together to make “consistent” regional blends. Brian saw an opportunity to show the world a more interesting side of New Zealand, and with this in mind he and wife Nicola purchased the historic Cellier Le Brun winery and quickly set up shop.
At present Brian and Nicola own and organically farm seven diverse and highly esteemed vineyard sites spread through the valley – Byrne, Cook, Francis, Twin Valleys, Boundary Farm, Wadworth, and Ward Farm. As far as winemaking goes, things at Mahi are very “hands-off” – These are textured wines that give real palate satisfaction, and they showcase Marlborough’s diverse microclimates in a way that we’ve never before experienced.