Mahi Sauvignon Blanc
Our Sauvignon this year comes from six different vineyards, all of them giving particular attributes to the final wine. The hand-picked fruit was whole-cluster pressed so that the time on skins was minimised. A portion of this juice, 20% this year, was barrel-fermented in older French oak to give greater weight, though ensuring that wood is not evident on the nose. The balance of the wine was fermented cool to retain the fruit characters from our vineyards. The native ferment portion, 39%, also adds levels of flavour and texture, giving a savoury note that balances some sweeter fruit.
It was a long distance romance in the early years of their relationship that set the scene for Brian and Nic Bicknell. Brian was studying viticulture in Australia and Nic was in Canada working in art and design before reuniting in New Zealand in 1986, a sure indication that for the two of them life in wine would never stand still.
After embarking on vintages in Hungary, France and finally Chile, they returned to New Zealand in 1996. Five years on in 2001 the ideas and discussions that formed Mahi were put into practice with their first vintage, and in December 2006 the purchase of the Mahi winery in Renwick was complete.
Nic’s passion for design and eye for detail means she is continually involved in the evolution of the Mahi look and feel, whilst making sure their children Max and Maia are immersed in the Marlborough culture. Brian’s hands-on experience with over 20 vintages worldwide ensures he is kept very busy, whether it be with Mahi or in a consultants role, with travel, both domestic and international, still playing a major part.