Mahi Sauvignon Blanc, Marlborough

Mahi Sauvignon Blanc is a New Zealand white wine made in the Marlborough wine-growing region. It is 100% Sauvignon Blanc. and the fruit is sourced from several of the estate’s vineyards, each contributing unique characteristics to the final blend.

Mahi Sauvignon Blanc: Terroir-Driven Marlborough Wines

The winemaker and owner of Mahi Wines is Brian Bicknell. Brian had made wine around the world for about 15 years when he settled in Marlborough in 1996. Brian was interested in noting that vineyards in the different valleys of Marlborough produced remarkably unique profiles. At the time, most Marlborough Sauvignon Blanc would be blended from different areas. A plan was hatched to make wines from various vineyard sites to show that the region had true depth, complexity and “terroir”.

“Hands Off” Winemaking Philosophy

Winemaking at Mahi is very “hands off”. Fruit is hand-harvested and sorted before being ‘whole-cluster’ pressed at the winery. Fermentation is carried out using only the wild yeasts that arrive on the grapes. If barrels are used for maturing the wine, then French barrels are chosen as they impart a savoury quality to the wines. Today, Mahi has several vineyard sites, including the original one in the Fareham Lane area of the Wairau Valley.

2007: First Vintage Released

In 2006, Brian was able to quit his other winemaking commitment and focus on Mahi Wines solely. This coincided with the purchase of the old Cellier Le Brun winery, which was upgraded and modernised. The first vintage released from the new winery was the 2007. They also produce a Pinot Gris, Pinot Noir and various single-vineyard Sauvignons and Pinots.

A Blend of Vineyard Sites

While Mahi Wines is renowned for its single-vineyard expressions, Mahi Sauvignon Blanc is a blend of  Sauvignon Blanc grapes from several different vineyards. This blend serves as a superb introduction and benchmark for exploring the full Mahi style.

Mahi Sauvignon Blanc Winemaking

• Hand-Picked Fruit: Whole-cluster pressed to minimise time on skins.
• Barrel Fermentation: Approximately 20% of juice fermented in older French oak for greater weight, without evident wood on the nose.
• Cool Fermentation: Balance of juice fermented cool to retain fruit characters from Mahi’s vineyards.
• Native Ferment: Around 35% adds layers of flavour and texture, providing a savoury note that balances sweeter fruit.
• Final Blend: Made solely from free-run juice for a more elegant and subtle wine, as preferred by Brian.
• Winemaking Team: Brian Bicknell, Phoebe Cathcart and Max Bicknell.