Region and Vineyards
Mahi Pinot Noir is sourced from select vineyards across Marlborough, a premier wine region on New Zealand’s South Island. The wine combines fruit from Twin Valleys in the cooler Fareham Road area and vineyards in Ward, 45 kilometers south of Blenheim. The Twin Valleys vineyard imparts finesse and structure, enhancing the wine’s vibrant freshness, while the Ward vineyard contributes richness and depth, offering bold black fruit characters.
Marlborough’s climate, with its sunny days, cool nights, and free-draining soils, allows for the slow and even ripening of Pinot Noir, creating wines with bright acidity and concentrated flavors. This terroir plays a critical role in shaping the complexity and balance of Mahi Pinot Noir.
Winemaking
The grapes for Mahi Pinot Noir are harvested by hand and treated with minimal intervention to respect the natural expression of the fruit. The majority of the grapes are destemmed, with about 20% left as whole-bunch clusters, a technique that enhances complexity and texture. A cold soak before fermentation extracts soft tannins and vibrant color.
Fermentation occurs with indigenous yeasts in small vats, where the juice is gently hand-plunged twice daily. Post-fermentation, the wine is transferred directly into French oak barriques (a portion of which are new) for 15 months of aging, allowing the flavors to integrate and mature. The wine is then carefully racked, blended, and bottled without fining, ensuring purity and depth.
Tasting Notes
- Aroma: A rich bouquet of dark cherries, plums, and subtle earthy undertones, complemented by delicate floral hints.
- Palate: Mouth-filling and supple, with a seamless balance of ripe fruit, soft tannins, and bright acidity. Notes of black fruit and spice lead to a long, well-rounded finish.
- Finish: Elegant and persistent, showcasing the wine’s harmonious structure and refined texture.
Did You Know?
The name Mahi translates to “our work, our craft” in Maori, reflecting the winery’s philosophy of respecting the individuality of each vineyard and crafting wines that evolve naturally over time.
Wine Pairing Ideas
- Duck Confit: The wine’s acidity and ripe fruit notes enhance the richness of the duck.
- Grilled Salmon with Herbs: Complements the wine’s freshness and delicate texture.
- Wild Mushroom Risotto: Earthy flavors of mushrooms pair beautifully with the wine’s subtle spice and soft tannins.
- Aged Gouda: The nutty, savory profile of the cheese balances the wine’s fruit and structure.
