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The Mahi project was founded by Brian Bicknell, an experienced winemaker with a background in Hungary, France, and Chile. His goal in creating Mahi was to produce wines that reflect the unique character of their respective vineyards, as he believes that many Marlborough wines can lose their identity through blending. In the winery, the focus is on natural, hands-off winemaking, utilizing whole-cluster pressing and often fermenting with the native yeasts found on the grapes.
The 2017 Pinot Noir includes approximately 30% whole bunches, contributing to its distinctive spiced aromas of clove, coriander, and orange rind. This medium-bodied red also showcases plenty of cherry notes, complemented by softly dusty tannins and crisp acidity that leads to a zesty finish. Wine Advocate rated it 90 points (2017).
The Mahi project was founded by Brian Bicknell, an experienced winemaker with a background in Hungary, France, and Chile. His goal in creating Mahi was to produce wines that reflect the unique character of their respective vineyards, as he believes that many Marlborough wines can lose their identity through blending. In the winery, the focus is on natural, hands-off winemaking, utilizing whole-cluster pressing and often fermenting with the native yeasts found on the grapes.
The 2017 Pinot Noir includes approximately 30% whole bunches, contributing to its distinctive spiced aromas of clove, coriander, and orange rind. This medium-bodied red also showcases plenty of cherry notes, complemented by softly dusty tannins and crisp acidity that leads to a zesty finish. Wine Advocate rated it 90 points (2017).