Mahi Marlborough Pinot Noir 2021
Mahi Marlborough Pinot Noir
Mahi which means “our work, our craft” was established in 2001 and represents the fulfilment of a dream for Brian Bicknell and his wife Nicola.
It was a long distance romance in the early years of their relationship that set the scene for Brian and Nic Bicknell. http://mahiwine.co.nz/vineyards/boundary-farm-vineyard/
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.
Conscious that Marlborough was in danger of losing its identity, Brian’s vision for Mahi was to highlight the individuality of particular vineyard sites rather than conforming to the regional stereotype
One of the many things that we love about wine is that it is such a true reflection of its place.It is the way that is shows the differences between vineyards that was the inspiration for the start of Mahi.
To make wines in as natural a way as possible from great vineyards is a constant enjoyment, and then to see these wines through to the bottle, watch them slowly evolve, and to enjoy them at the table with friends is incredibly satisfying.
This wine comes from two vineyards throughout Marlborough, both lending different characters to the wine. The Twin Valleys portion from the cooler Fareham Road area gives us the palate structure that we require, offering finesse to the back-palate. The portion from Ward, approximately 45 kilometers south of Blenheim, providing great depth to the palate, with rich black fruit characters.
In the winery the grapes were predominantly destemmed before going to small vats for cold soaking prior to fermentation, allowing the extraction of soft tannins and colour at the juice stage rather than in the harsher alcoholic stage during and after fermentation. About 20% were fermented with stems or whole-bunch solely with indigenous yeasts offering a wide variety of flavours and helping us to attain better texture.
During fermentation the skins and juice were hand-plunged on average two times per day. When finished the wine was taken straight to French barriques where it sat for 15 months. The wine was then gently racked, blended, and bottled unfined.