Mahi ‘Boundary Farm’ Sauvignon Blanc 2017


The wine comes from a small hillside parcel on the southeast boundary of township of Blenheim. The north-facing aspect means that the grapes receive as much sunshine hours as possible. The soil structure has a higher percentage of clay which they have found gives extra weight and interest to the palate.

The influence of wild yeast, vineyard site, barrel ferment and time on lees makes for a rich and textural style of Sauvignon Blanc. Eleven months in French barriques has given this wine a well-rounded textural palate while still retaining freshness at the back of the palate. There were no chemical additions.

2017 was rated 5 Stars by Michael Cooper


Brian Bicknell had been making wine in different parts of the world for about 15 years before deciding to return to NZ and settle in Marlborough. Arriving in 1996 he could see that the vineyards in the different valleys of Marlborough produced remarkably unique profiles of wine. At the time, most of Marlborough’s wines were made as regional blends with many individual site characteristics being lost. In other parts of the world specific sites and vineyards were being celebrated and so the idea for Mahi was hatched.

Brian’s winemaking style for Mahi is to allow the vineyards to speak through the wines, with the wines being made in a very ‘hands off’ manner.

For all the single vineyard wines the fruit is hand-picked or sorted prior to being ‘whole-cluster’ pressed at the winery. Fermentation is done with the indigenous yeasts that arrive on the grapes, and barrels (if used) are French, giving more savoury character to the wines. Everything with the Pinot Noir is hand-plunged and to date all have been bottled unfiltered, allowing the true vineyard expression to come through.