Mahi Marlborough Sauvignon Blanc 2021
Product.Nr. 1904ch
From one of Marlborough's top producers. To achieve a more elegant and subtle wine, only free-run juice was used. 20% of this juice was barrel-fermented in older French oak to give the wine greater weight, though ensuring that wood is not evident on the nose
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product description
Mahi Marlborough Sauvignon Blanc 2021
Reviews
Oz Clarke: 94/100. It’s 20 years since Brian and Nicola Bicknell created Mahi Winery, and I’m not sure Brian has ever made a better Mahi Sauvignon. He is an inventive yet minimalist winemaker and this wine has a soaring, glorious green acidity, with peppercorn and capsicum to tickle your palate. It’s worth opening this wine for an hour to let the fruit and barrel richness marry into its juicy apple and grapefruit core, its saline undertow, and the increasingly beguiling apple blossom scent.
NZ Wine Rater (Steve Bennett MW, Lynette Hudson): 94/100. An intense, pungent, smoky bouquet shows a complex range of aromas including redcurrant, sage, Italian parsley and charcoal fire pit. A rich, concentrated, potent wine, with great texture filling the mouth, tangy fresh acidity and a long finish.
Bob Campbell, MW (The Real Review): 93/100. “Serious sauvignon with passionfruit, pineapple, guava, lime and root ginger flavours supported by vibrant acidity that promotes a long and mouth-watering finish. A punchy, textural wine in a modern style.”
VINOUS - Rebecca Gibb MW: 93/100. ... an high level of concentration and energy. This is not a tropical thiol-driven style, but it is rich in gooseberry, elderflower, snow pea, apple and lemon flavours. Made entirely from free run juice, it has a delightful delicacy and a seamless texture. Around 30% was fermented with native yeast, while approximately one-fifth was fermented in barrel, adding layers of flavor and texture. The low pH from no press wine means that this has vitality and punch on the sinewy finish. Drinking window: 2022-2028.
Tasting Note
This wine shows an array of fruit characters, ranging from citrus through to tropical notes. This is complemented by some secondary characters from the natural yeast ferments and also some barrel aging. The palate has an elegant structure with a slightly creamy, textural mid-palate and a long finish.
Aromas and flavours:
Additional information
Type: White wine
Grape varial: 99% Sauvignon Blanc, 1% Semillon
Alcohol: 13% vol
Food match: seafood, particularly oysters or lightly seared scallops.
Vineyard: Marlborough, New Zealand
Winemaking: 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. To achieve a more elegant and subtle wine, only free-run juice was used. A portion of this juice, 20% for this vintage, 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. The wine was left on lees for up to 9 months to add another layer of complexity.
Residual sugar: <1 g/l
Bottle size: 0.75l
Notice: contains sulfites
Cellaring potential: until 2025+
Closure: Screwcap
Produced and bottled by: Mahi Wines Ltd., 9 Terrace Rd, PO Box 33, Renwick, Marlborough, New Zealand
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