RECENT FEATURES




Greystone 2018 Rosé and Thistle Ridge Pinot Noir 2017
The Elder Martinborough Rosé 2018
Brookfields 2018 Ohiti Sauvignon Blanc, 2017 Bergman Chardonnay, and 2016 Hillside Syrah and Gold Label Cabernet Merlot
Charles Wiffen 2018 Pinot Rosé and 2016 Chardonnay
Alexander ‘Raumati’ Martinborough Pinot Noir Rosé 2018
Decibel 2018 Viognier, 2017 Malbec and 2018 Giunta Malbec Nouveau
Newman’s Own ‘Common Good’ 2016 California Chardonnay and Cabernet Sauvignon
Wild Earth Central Otago 2018 Pinot Rosé, and 2017 Pinot Gris and Riesling
Mt Beautiful North Canterbury Pinot Gris 2017
Mount Brown North Canterbury Pinot Noir Rosé 2018
Negociants N.Z. Global Reach in Wine Distribution
Ceres ‘Black Rabbit’ Riesling 2018 and ‘Composition’ Pinot Noir 2017
Wing and Prayer North Canterbury Riesling 2017
Two Rivers 2018 ‘Convergence’ Sauvignon Blanc, ‘Clos des Pierres’ Chardonnay 2017 and ‘Tributary’ Pinot Noir 2016
SOHO Wines Show Diversity, Breadth and Quality
Vino Lascito Rubicone Sangiovese 2016
Burn Cottage ‘Moonlight Race’ Pinot Noir 2016
Mud House 2018 Marlborough, ‘Grovetown’ and Waipara ‘Home Block’ Pinot Gris
Fox in the Hen House Australian Reds
Starborough Marlborough 2018 Sauvignon Blanc and Pinot Gris, and 2017 Chardonnay and Pinot Noir
Gibbston Valley ‘China Terrace’ Chardonnay 2017 and 2016, and ‘GV’ Pinot Noir 2017
McManis California Chardonnay 2017
Yalumba with a Selection of Y-Series Whites and Reds, and ‘The Scribbler’ 2016
Clark Estate Marlborough 2018, 2017 and 2016 Releases
Mahi Marlborough 2016 Chardonnay and 2017 Pinot Noir
// View More Featured Reviews

Featured Reviews




Mahi Marlborough Sauvignon Blanc 2017

18 April,2018

Brian Bicknell has been intimately involved with the development of modern Marlborough Sauvignon Blanc for well over a quarter of a century (although he looks far too young). Back in 1992, while with Babich Wines, he was investigating the effects of indigenous yeast fermentation. The conclusions at the time were very positive, and Brian took this procedure with him when he became the founding winemaker at Seresin Estate. I was judging at the Royal Easter Show Wine Awards at the time the 1996 Seresin Sauvignon Blanc made its appearance, winning gold. It was a marker for me to the emergence of the sophisticated styles that are prevalent today.

Brian and his wife Nicola established their own label Mahi in 2001, and here, he has continued his work with Marlborough’s most significant grape variety, employing greater amounts of non-inoculated yeasts, whole bunch pressing for the finest juice, and the use of batonnage and barrel-fermentation for increased complexing detail and subtle textures and richness. Brian tends to avoid the overt fruitiness that Marlborough achieves with ease, this style he considers being better suited to food pairing. The Mahi label has enabled Brian to explore these facets with regional blends and single vineyard bottlings. The Bicknells and Mahi are important to follow as we see the continued development of Marlborough Sauvignon Blanc. Here, I review the 2017 Mahi Marlborough Sauvignon Blanc, picked earlier, but with sensitivity to phenolics and ripeness, as enabled by having their own winery facilities. www.mahiwine.co.nz

FEATURED WINES IN THIS REVIEW



Mahi Marlborough Sauvignon Blanc 2017

Sauvignon Blanc from New Zealand – Marlborough

18/20

Brilliant, pale straw-yellow colour with slight green hues, near colourless on the edge. The nose is elegantly concentrated with a firm core of white stonefruits along with subtle notes of fresh herbs entwined with a complex layer of flinty and mineral lees notes, unfolding a whiff of smoke. The aromatics are thirst-quenching. Dry to taste and medium-bodied, the palate has a concentrated and well-packed amalgam of white and green stonefruits, along with nuances of gooseberries and herbs, intermixed with a layer of flinty and minerally lees. The fruit is bright, growing in richness and aromatics, along with refreshing acidity providing energy and tension. The wine flows along a very fine, textured line which allows the fruitiness to feature, carrying to a long and sustained, tightly bound finish. This is a concentrated and intense Sauvignon Blanc with rich gooseberry and stonefruit flavours along with a complex flinty and minerally layering of lees, an a taut palate. Serve with seafood and herb-marinated poultry and pork over the next 2+ years. Fruit from 7 different vineyards, hand-picked and WBP, fermented with 22% by indigenous yeasts in stainless-steel, with 7% in seasoned French oak to 13.0% alc. and 2.5 g/L RS. 18.0/20 Apr 2018 RRP $22.90

Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny