"It is elegantly expressed on the nose showing nectarine, feijoa, jasmine and lemon peel characters. The palate delivers lovely weight and fruit intensity, beautifully supported by fine texture and well-pitched acidity. It is restrained and refined with vibrant flavours and lovely textural mouthfeel, finishing long and juicy. At its best: now to 2020" Sam Kim, Wine Orbit, Apr 2018

"Brilliant, pale straw-yellow colour with slight green hues, near colourless on the edge. The nose is elegantly concentrated with a firm core of white stonefruits along with subtle notes of fresh herbs entwined with a complex layer of flinty and mineral lees notes, unfolding a whiff of smoke. The aromatics are thirst-quenching. Dry to taste and medium-bodied, the palate has a concentrated and well-packed amalgam of white and green stonefruits, along with nuances of gooseberries and herbs, intermixed with a layer of flinty and minerally lees. The fruit is bright, growing in richness and aromatics, along with refreshing acidity providing energy and tension. The wine flows along a very fine, textured line which allows the fruitiness to feature, carrying to a long and sustained, tightly bound finish. This is a concentrated and intense Sauvignon Blanc with rich gooseberry and stonefruit flavours along with a complex flinty and minerally layering of lees, an a taut palate. Serve with seafood and herb-marinated poultry and pork over the next 2+ years. Fruit from 7 different vineyards, hand-picked and WBP, fermented with 22% by indigenous yeasts in stainless-steel, with 7% in seasoned French oak to 13.0% alc. and 2.5 g/L RS. 18.0/20 Apr 2018" Raymond Chan, Apr 2018

"Ripe, fruity, varietal and engaging with aromas and flavours of citrus and tropical fruits, sweet hay and mild spice notes. Dry, spicy, fruity, tense and complex. A lovely wine with texture at the core of the palate experience - vibrant, mealy and fine. Abundant acidity highlights citrus - especially heirloom Meyer lemon then white peach flavours with some tropical fruit flavours emerging soon after. A lovely wine with a complex lengthy finish. Great balance. Drink now and through 2022" Cameron Douglas, 2017

"Some attractive, waxy dried florals here, nicely steered into more complex territory. This has an attractively fresh palate that delivers a punchy, lime finish. Drink now. Screw cap" James Suckling, JamesSuckling.com

'Mahi’s 2017 is a cracker. There’s a bit of nectarine and a sprinkling of fresh green herb. Best of all is the texture, energy and overall harmony that seamlessly ties this wine together" John Saker, 2017 

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 creamy, textural mid-palate and a long finish.

Mahi, means ‘our work, our craft’, whilst the symbol represents the strength, life & growth of the native fern, with the understanding that wine should never be rushed, respecting its ability to evolve naturally over time

There are a number of distinguishing characteristics about this vintage, with the first being that it was one of our latest starts to date. Temperatures were not particularly low but the sunshine hours, especially in March had been a bit lower which slowed the process of photosynthesis. This year we harvested at slightly lower Brix than usual to make sure that the fruit was clean and aromatic rather than leaving it out to go through the tail ends of both Cyclone Debbie and Cook. Because of this something like 85% of the harvest came in over a relatively short period so there were a few long days and nights. The ferments were super aromatic and it was a year that gentle fruit handling and lower crop levels were appreciated, and one that really showed the value of having our own winery.

The focus with this wine is to provide a drink that has texture and depth, rather than focussing solely on primary fruit notes. We want a wine that satisfies across the palate and employ a number of techniques to achieve this. Our Sauvignon this year comes from seven 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, 7% 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, 22%, also adds levels of flavour and texture, giving a savoury note that balances some sweeter fruit. The final blend was made solely from free-run juice, as we feel it gives a more elegant and subtle wine, a key for us.