Mahi Pinot Noir 2019
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James
Suckling
Product Details
Your Rating
Somm Note
Winemaker Notes
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
Professional Ratings
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James Suckling
This has very attractive aromas of fresh red cherries, as well as a gently spicy edge and rose hip, as well as leafy nuances. The palate has a fresh and spicy feel with a core of ripe, fresh red-cherry flavor. Silky tannins. Very drinkable now. Screw cap.
Other Vintages
2018-
James
Suckling
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James
Suckling -
Robert
Parker
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Robert
Parker
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Robert
Parker
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James
Suckling -
Robert
Parker
This idea of a new label had been formed for some time but it was when Brian’s father developed terminal cancer the realization of his own mortality proved to be the impetus that was needed to finally start making the wines of Mahi.
The very first harvest was from a vineyard located in the Conder’s Bend part of Marlborough. An area Brian was familiar with. Initial quantities were tiny from this small 1.5 hectare parcel of Sauvignon Blanc and Pinot Noir from the Byrne vineyard. Mahi now manages the vineyard organically and are thrilled to still be working with the site that started it all. 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.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.