Mahi Sauvignon Blanc

· Written Wine Reviews
Feb 24th, 2012 | By | Category: Written Wine Reviews
Mahi Boundary Farm Sauvingnon Blanc 2010 Marlborough

Mahi Boundary Farm Sauvingnon Blanc 2010 Mahi Marlborough Sauvignon Blanc 2011

It’s not that long ago that Marlborough Sauvignon Blanc was being over cropped and had a very bad vintage. Wine writers were quick to lay the boot in, this was coupled with the Global Financial Crisis and high exchange rates.

That was almost 4 years ago and the the region has been trying to prove a point since. Today Marlborough has refocused its effort back to doing what it does best, making world class Sauvignon Blanc, and it’s not just the boutique wineries that are leading the way.

Throughout all of this turmoil Brian Bicknell, of Mahi Wines, continued making wines that speak with a sense of place. Mahi wines change from vintage to vintage, and that should be applauded, they paint a picture of what the grape growing season was like.

Even the name suggests the style of wine you will experience, as Mahi translates as ‘Our work, our craft’. They are non-interventionist wines that allow Marlborough to sing its own song. All the wines include portions of wines that are wild yeast fermented with organic viticultural practices in the vineyard.

I would like to suggest that Brian’s character radiates from the wine, but that’s subjective. What they do possess is a unique character. With each of the Sauvignon Blancs telling a different story. The Marlborough region is stacked with like minded people, and collectively they are all making great wine.

Mahi Marlborough Sauvignon Balnc 2011: Handpicked fruit and 7% wild yeast fermented juice added to final blend. 6 vineyards grapes in final wine. Steely character with rounded palate. Long finish with delightful Marlborough expression. 90 Points

Mahi Boundary Farm Sauvignon Blanc 2010: cooler vintage. Later picking, but long dry period, but cool. This wine is about palate weight and texture. Cool vintage has retained some good acid structure and fine bones on which the fruit fits around. The partial barrel and wild yeast fermentation add complexity to a very polished and intriguing wine. A world class effort. 94 Points

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