95 Points - Bob Campbell
With plenty of international winemaking experience under his belt, Brian Bicknell made his dreams come true when launching Mahi Wines in 2006. In the ensuing years, Mahi has established itself as one New Zealand's finest examples of Sauvignon Blanc.
The 2019 Mahi Sauvignon Blanc comes from six different vineyards, all of them giving particular attributes to the final wine. The hand-picked fruit was whole-cluster pressed, with a small portion of this juice barrel-fermented in older French oak to give extra weight.
This has all the classic Sauvignon Blanc flavours; grassiness, stonefruit, but is restrained and balanced, with a complexity rarely found in New Zealand Sauvignon Blanc. It also has an incredible length of flavour that makes it standout from the vast majority of Marlborough Sauvignon Blanc currently produced.
"95 Points. A serious sauvignon blanc that's barrel-fermented and aged on the yeast lees for nine months. A small portion of semillon adds a little grassy complexity. Richly textured wine with red capsicum, gooseberry, passion fruit and a suggestion of struck flint" - Bob Campbell MW, Gourmet Traveller Wine Magazine, Oct / Nov 2020.
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.
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