The palate has an elegant structure with a textural, juicy mid-palate and a refreshingly dry finish. Made from 100% Pinot Noir grapes this Rosé has an intense flavour that is perfectly suited to the style Mahi are trying to achieve.

Mahi, meaning ‘our work, our craft’, began in 2001, fulfilling a dream of theirs. But after 15 vintages it was time to do their own thing, hich saw a move towards a strong focus on single-vineyard wines. Now backed up by a series of premium regional wines from Marlborough, the idea behind Mahi is to respect and promote the individuality of the various vineyards. The Mahi symbol represents the strength, life and growth of the native New Zealand frond (fern), with the understanding that wine should never be rushed to bottle, respecting its ability to evolve naturally over time.

Mahi predicted an early Vintage from the beginning of February, due to the warmer nights through January, ith the 'Daily Minimum Temperature' being 3.3 degrees above average. The end of January/start of February is the time of veraison in Marlborough and at this stage they could see they were already about a week ahead. February's rain was a concern for growers with Cyclone Gita bringing record levels too Marlborough, but March provided some respite from the wet and warm conditions. Though still slightly above average after a period of dry weather Mahi kicked into vintage on March 19, harvesting their Rosé from the Brancott Valley and Winery vineyard. This would be their second earliest start, the result of which made the next 19 days pretty full on for the team. Picking for vintage 2018 finished for Mahi on April the 6th, our earliest, and a day before we started picking in 2012, proving once again that no two vintages are the same.

This Rose comes from Pinot Noir grapes selected from two parcels in the Wairau Valley which are located in the cooler western and southern ends of the Valley. Picked purposely for Rosé from low-cropping vines the juice was left with the skins for just two hours until Mahi achieved the colour and flavour desired. It was then pressed and taken to tank to settle. Once settled the juice was fermented through to dryness at cool temperatures to retain the more delicate fruit characters. The focus with this wine is to provide a drink that has texture and depth, rather than focusing solely on primary fruit notes. Mahi's aim in this wine was to produce a drop that satisfies across the palate and they employed a number of techniques to achieve this. A short time on lees has helped fill the mid-palate while the absence of sugar gives the palate freshness and length that means it works perfectly with food.