The influence of wild yeast, vineyard site, barrel-ferment and time on lees makes for a rich and textural style of Sauvignon Blanc. Eleven months in French barriques has given this wine a wellrounded textural palate while still retaining freshness at the back of the palate.
Mahi, meaning ‘our work, our craft’, began in 2001, fulfilling a dream for Brian and Nicola Bicknell. Since their first vintage in 2001, they have built together a great group of growers who are committed to their land and to the wines that come from it. They still work with their original vineyard and over the years we have slowly built an understanding of the sites and now see a continuity and typicity in the wines. Mahi sources sustainable fruit and all vineyards that they work with are under the Sustainable Winegrowing New Zealand (SWNZ) programme.