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Full & rich bouquet, this wine is mouthfilling!

Dark cherries & plums combine with soft tannins to give a well-rounded finish

We recommend serving with full-bodied game meat dishes to complement this wines lively core of savoury dark-red berry notes

Mahi Marlborough Pinot Noir 2017

Awarded 94/100 Points Awarded 94/100 Points Awarded 93/100 Points Awarded 90/100 Points Awarded Top 100 Awarded 17.5/20 Points
Mahi Marlborough Pinot Noir 2017

Mahi Marlborough Pinot Noir 2017

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...


Awarded 94/100 Points

Cameron Douglas, Master of Wine

Awarded 94/100 Points

Sam Kim, Wine Orbit

Awarded 93/100 Points & Top 100 Wines of New Zealand 2018

James Suckling,

Awarded 90/100 Points

Wine Advocate

Awarded 17.5/20 Points

Raymond Chan, Nov 2018


"Immediately complex and layered bouquet with aromas of spicy red berries, wood spices of clove and vanilla, toasty barrel and dry stone mineral notes. The palate shows off complexity, a core of fruit and minerality, red berry fruits, wild flowers and firm youthful tannins. No mistaking the acid line with contrasting fruit and long detailed finish. A lovely wine, balanced, well made and complex. Drink now and through 2026" Cameron Douglas, Master of Wine

"Seductively complex, the wine shows dark fruit, olive, earthy mushroom, warm spice and almond characters on the nose, leading to a concentrated palate that is expansive and silky. It is wonderfully styled and displays excellent depth and savoury nuances, together with plenty of polished tannins. At its best: now to 2022" Sam Kim, Wine Orbit

"Aromas of crushed wild roses and red cherries abound in this mellow pinot. Smooth tannins grip and build as they go, carrying rich, brambly pomegranate and cherry flavors. Drink now. Screw cap" James Suckling,

"The 2017 Pinot Noir includes about 30% whole bunches, which have no doubt contributed to this wine’s unique spiced aromas of clove, coriander and orange rind. There are plenty of cherries as well in this medium-bodied red, supported by softly dusty tannins and crisp acids on the zesty finish" Wine Advocate

"Even ruby-red colour with some depth,lighter on the rim with slight purple hues. The nose is a little restrained in expression with soft and integrated aromas of dark-red berry fruit interwoven with subtle dark herb notes and spicy, nutty oak and a hint of oak resin. This is all gentleness and finesse and the aromatics grow in intensity with aeration. Medium-full bodied the palate has restrained flavours of red berry fruits entwined with a hint of dark herbs entwined with spicy, nutty oak and a touch of oak resin. The flavours grow in intensity and depth in the mouth. The fruit is supported by fine-grained tannin structure providing good grip and texture, with soft,balancing acidity. The wine carries to an ethereal finish. This is a gentle and restrained Pinot Noir with flavours of red berry fruits with herb nuances and some nutty, spicy, resiny oak, the flavours building and showing good tannin support, whilst retaining a prettiness. Match with wild duck and pork over the next 4+ years. Hand-picked fruit from three vineyards: the ‘Twin Valleys’ in Fareham Road, the ‘Byrne’ vineyard and from Ward, destemmed and indigenous yeast fermented with 10% whole bunches and 15% with stems after crushing to 13.2% alc. the wine aged 13 months in 10% new French oak barriques" Raymond Chan, Nov 2018

"Very good. Mixed berries, a sweet fragrance reminiscent of fruit jubes, dried herbs, moving to darker fruits and earth; later a sweet/savoury balsamic note" Mark Henderson

A tingly element on the palate, red fruits, powerful herbal notes, a sweet fruit core building matched by freshness.
With time the youthful brashness and gangliness is more evident. Potential here with time.

A full and rich bouquet, this wine is mouthfilling, ripe and supple with good complexity. Dark cherries and plums combine with soft tannins to give a well-rounded finish.

Mahi, meaning ‘our work, our craft’, began in 2001, fulfilling a dream of ours. After 15 vintages it was time to do our own thing. With a strong focus on single-vineyard wines, and 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.

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.

This wine comes from three vineyards throughout Marlborough, all lending different characters to the wine. The Twin Valleys portion from the cooler Fareham Road area gives us the palate structure that we require; offering finesse to the back-palate. Fruit from the Byrne vineyard this year gave some lovely delicacy, though bigger blacker fruit notes than we have seen before. The final portion came from Ward, approximately 45 kilometres south of Blenheim, providing great depth to the palate, with rich black fruit characters. In the winery the grapes were predominantly destemmed before going to small vats for cold soaking prior to fermentation, allowing the extraction of soft tannins and colour at the juice stage rather than in the harsher alcoholic stage during and after fermentation. The grapes were then fermented solely with indigenous yeasts offering a wide variety of flavours and helping us to attain better texture. During fermentation the skins and juice were hand-plunged on average three times per day, with the temperatures peaking at about 34 degrees. When finished the wine was taken straight to French barriques where it sat for 13 months. The wine was then gently racked, blended, and lightly fined with organic egg whites before bottling.


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