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"Benchmark stuff" Michael Cooper

Showcasing an array of fruit characters, ranging from citrus through to tropical notes

Pair with deliciously fresh fish simply grilled served with fresh Summer salads

Mahi Marlborough Sauvignon Blanc 2018

Member rating / 1
Elsewhere $24.99 $21.73
6 Btls, $113.94 6 Btls, $99.08
Awarded 5 Stars Awarded 5 Stars Awarded 5 Stars Awarded 95/100 Points Awarded 94/100 Points Awarded 93/100 Points Awarded 92/100 Points Awarded 90/100 Points
Mahi Marlborough Sauvignon Blanc 2018

Mahi Marlborough Sauvignon Blanc 2018

Member rating / 1
The focus with this wine is to provide a drink that has texture and depth, rather than focussing solely on primary fruit notes...
Elsewhere $24.99 $21.73
6 Btls, $113.94 6 Btls, $99.08


Awarded 92/100 Points 

James Suckling, 2019

Awarded 95/100 Points & 5 Stars

Bob Campbell, Master of Wine, Real Review

Awarded 5 Stars

Michael Cooper

Awarded 94/100 Points

Cameron Douglas, Master Sommelier

Awarded 93/100 Points & 5 Stars

Sam Kim, Wine Orbit, Feb 2019

Awarded 90/100 Points

Wine Advocate


"Vibrant, intense, spicy, fruity and complex attack with aromas of lemon and sweet hay, fresh bell-pepper, a creamy barrel ferment layer, golden kiwi and gooseberry. All these ideas turn into flavours on the palate emphasised by acidity, barrel spice, warming alcohol and a core of varietal lusciousness. Lengthy finish, great balance and immediate appeal. Drink now and through 2023" Cameron Douglas, Master of Wine

"Benchmark stuff, this aromatic, weighty wine has penetrating, vibrant, tropical fruit flavours to the fore, a hint of barrel-ferment complexity, and a crisp, dry, lasting finish. From winemaker Brian Bicknell, formerly chief winemaker at Seresin Estate, it was grown at seven sites, mostly at the western end of the Wairau Valley, and is drinking well right now. Fine value" Michael Cooper

"The wine is complex and engaging on the nose showing grapefruit, apple, lemon peel and subtle gun smoke notes, followed by a concentrated palate that is finely textured and persistent. A gorgeous stylish rendition offering layers of complex flavours. At its best: now to 2022" Sam Kim, Wine Orbit, Feb 2019

"The 2018 Sauvignon Blanc comes from seven sites around Marlborough. It includes barrel-fermented and indigenous-yeast components, as well as 2% Sémillon, and spends six months on its lees prior to bottling. Ripe nectarine and pink grapefruit notes lead the way in this medium to full-bodied wine. It’s plump, mouthfilling and silky in texture, with decent length" Wine Advocate

"A flinty and gently funky nose with grapefruit and fresh lemons, this has a deeply juicy and fresh palate that offers a plush and long, succulent finish" James Suckling

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.

Winemakers knew it was going to be an early Vintage and by the beginning of February the Growing Degree Days were ahead. The end of January/start of February is the time of veraison for us in Marlborough and we could see that at this stage we were about a week ahead of previous vintages, and also had low bunch numbers. Rainfall in January was also up and the vines and canopies looked amazing as we headed into veraison. Then came the rain of February, not a great concern, but rainfall at veraison often produces bigger berries and we started getting a bit concerned as big berries usually means tighter bunches, less airflow and higher disease incidence. February had higher rainfall than any on record in Marlborough, due to Cyclone Gita, so the vines continued to grow. March provided some respite from the wet and warm conditions. Still slightly above average and after a period of dry weather we kicked into vintage on March 19, taking our Rosé from the Brancott Valley and Winery vineyard. This was our second earliest start and it was pretty well full-on for the next 19 days.

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, 11% 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, 18%, 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 winemakers feel it gives a more elegant and subtle wine, a key for them.

Mahi, meaning ‘our work, our craft’, began in 2001, fulfilling a dream of the winemakers. After 15 vintages it was time to do their 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.


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NZ (from $5.70)

Member Rating

3 Stars


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