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Framingham 2018 Sauvignon Blanc, 2017 Classic Riesling, 2018 Select and Noble Rieslings, and 2017 Pinot Noir
Rojo ‘Gran Rojo’ Tempranillo Rosado 2017
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Forrest 2017 and 2016 Gruner Veltliner, 2014 Chardonnay, and John Forrest ‘Collection’ Pinot Noir 2013
Te Whare Ra 2018 Aromatic Whites, 2014 Pinot Noir and 2017 Noble Riesling
Tiki ‘Estate’ Waipara Pinot Noir 2018
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Palliser Estate Martinborough Sauvignon Blanc 2018
Red Deer Marlborough Rosé 2018
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X Wines ‘little x’ Hawke’s Bay Syrah 2014
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Coto de Hayas ‘Roble’ Campo de Borja 2017
Misha’s Vineyard 2017 ‘Starlet’ Sauvignon Blanc, and 2016 ‘Gallery’ Gewurztraminer and ‘Cantata’ Pinot Noir
Brookfields ‘Ohiti Estate’ 2018 Pinot Gris and 2017 Cabernet Sauvignon
Maui Waipara and Tiki 'Estate' Marlborough 2018 Sauvignon Blanc
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Daniel Le Brun Methodes and Morton Estate ‘Black Label’ Wines from LionCo
Rockburn Central Otago Pinot Noir 2017
A Selection of Italian, French and Australian Wines from Procure
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Featured Reviews




Mahi Marlborough 2016 Chardonnay and 2017 Pinot Noir

05 October,2018

Brian Bicknell is one of Marlborough’s most experienced winemakers, with a decade of winemaking in New Zealand and overseas, before establishing his and his wife Nicola’s ‘Mahi’ label in 2001. I’d say Brian has a sophisticated palate with a preference for drinking and making wines that are stylish in expression with subtle textures and complexities rather than over ‘fruit-bombs’. These are wine he considers accompany food better, and it is easier to enjoy several glasses without tiring of the flavours or up-front richness. While enjoying making wine from the classical Marlborough varieties, Brian cites that Chardonnay would be a favourite if he had to make a choice. I’d believe Pinot Noir wouldn’t be too far behind. Here I review the new release 2016 Chardonnay and 2017 Pinot Noir. www.mahiwine.co.nz

FEATURED WINES IN THIS REVIEW



Mahi Marlborough Chardonnay 2016

Chardonnay from New Zealand – Marlborough

18/20

Bright, light golden-yellow colour with some depth, a little pale-edged. The nose is softly packed with deep, rounded aromas of savoury white and yellow stonefruits along with subtle citrus fruit notes melded harmoniously with a layer of creamy barrel-ferment and nutty oak, unfolding smoke and mouthwatering mineral detail. Medium-bodied, the palate is elegantly proportioned with a softly concentrated core of integrated flavours of stonefruits, citrus fruits, and creamy, nutty oak. The mouthfeel is rounded and smooth-flowing, with balanced, refreshing, background acidity. This has good linearity and the wine carries to a taut, lingering finish. This is an elegant and softly concentrated Chardonnay with flavours of stonefruits integrated with nutty oak on a balanced, refreshing palate. Match with seafood, poultry and pork over the next 4 years. Fruit from four vineyards: the ‘Cook’ vineyard, the ‘Taylor’ in Rapaura, the ‘Twin Valleys’ and a small portion of clone 166 from the ‘Mahi’ home block, hand-picked and WBP, fully indigenous yeast fermented with high solids to 13.5% alc., the wine aged 11 months on lees in 8% new French oak with 40% MLF. 18.0/20 Oct 2018 RRP $29.00

Mahi Marlborough Pinot Noir 2017

Pinot Noir from New Zealand – Marlborough

17.5+/20

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. 17.5+/20 Oct 2018 RRP $34.90

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