RECENT REVIEWS

Raymond Chan Wine Reviews, December 2011
Mahi Boundary Farm Sauvignon Blanc 2011 *****
Fruit from the north-facing ‘Gilbert' clay-soiled vineyard on the Wither Hills. Hand-picked and WBP, fully fermented in French oak barriques with indigenous yeasts to 14.5% alc., then aged 11 months in these barrels. Brilliant straw-yellow colour with depth, pale on rim. The bouquet is tight and powerfully concentrated, but well-proportioned, with ripe nectarine, gooseberry, herb and spice aromas forming a complex amalgam. The nose is reminiscent of quality white Bordeaux. Dry and finely expressed, the palate has layers of complex flavours of ripe stonefuits, gooseberries, herbs and nettles, with mineral notes all interwoven. A fine textural thread and balanced acidity provide real tension and energy and lead to a bright, lively finish that is racy and lacy. This is a complex and detailed wine to serve with grilled seafood, poultry and pork dishes over the next 3-4+ years. 18.5+/20

Mahi Marlborough Sauvignon Blanc 2011 ****
Bright, very light straw colour with faint green hues, pale on edge. This has a softly fresh and elegant nose with ripe gooseberry fruit, hints of tropical and minerals, forming a concentrated core to the bouquet. Dry to taste and medium-bodied, this is crisp and tightly bound, with flavours of ripe gooseberries, herbs and minerals along with subtle notes of passionfruit showing. The textures are very fine and along with crisp acidity give line and length to the palate. This is an elegant and restrained style with the structure to match antipasto, tapas and most seafood dishes over the next 2-3 years. Fruit from five sites from the western Wairau, with the inclusion of fruit from Ward, approx. 12% barrel-fermented and some wild yeast fermentation to 13.5% alc. 17.5+/20

Lisa Perrotti-Brown - erobertparker.com, October 2011
Robert Parker reviews of Mahi wines

Michael Cooper's Wine Buyers Guide to New Zealand Wines 2012
Michael Coopers Buyers Guide 2012

Bob Campbell MW, Gourmet Traveller WINE, August/ September 2011
Mahi Twin Valleys Vineyard Chardonnay 2009 *****
Intensely flavoured wine with very pure white peach and mineral characters, plus a sensitive influence of classy oak and bread-crust yeast lees. A wine of power and energy with obvious cellaring potential. A very classy chardonnay. 93 points

Raymond Chan Wine Reviews, August 2011
Mahi Twin Valleys Vineyard Chardonnay 2009 - WINE OF THE WEEK *****
Made from clone 95 fruit from the ‘Two Valleys' site at the junction of the Wairau and Waihopi valleys, whole bunch pressed and fully barrel-fermented in French barriques by native yeasts to 14.0% alc., then aged in oak for 11 months. Bright straw-yellow colour with lemony-green hues, this has a beautifully balanced, integrated and richly concentrated nose of citrus and nectarine fruit with mealy, nutty barrel-ferment aromatics. On palate this is a little shy and restrained at first, but blossoms to show layers of mealy, nutty, fruit and oak complexities with a subtle succulence and nuances of smoke. The wine has very fine, creamy textures and good weight, yet retains great elegance and freshness from excellent acidity. Even better than the 2008 vintage wine. Match with poultry and pork over the next 4-5+ years. 18.5+/20

Charmian Smith, Otago Daily Times, July 2011
Mahi Marlborough Sauvignon Blanc 2010 ****
A  delicious wine, more about texture and harmony than overt fruit, although there is certainly lovely melon fruit here, along with a hint of mineral, a creamy nutty undertone, and a crisp, well-balanced finish.   Good with food.

Charmian Smith, Otago Daily Times, June 2011
Mahi Twin Valleys Vineyard Chardonnay 2009 ****
A stylish, complex wine, with nicely integrated hints of mineral, fruit, nuts, caramel and toasty oak, mellowed but with a crisp, bright finish and long, satisfying aftertaste.

Ken Gargett, Qweekend, April 2011
Mahi Marlborough Pinot Noir 2009
This has a wonderfully supple, silky texture backing rich, yet elegant, flavours of red berry, mulberry and dark plums. 92 points

Raymond Chan Wine Reviews, April 2011
Mahi - Mastering Textural Marlborough Wine
With over 15 successful vintages in Marlborough, Brian Bicknell has progressed down the path of vineyard expression with wonderfully built wines of real finesse and texture that satisfy the palate. Eschewing the fruit-bomb style, the Mahi wines from Brian and his wife Nicola are becoming recognised and sought-after for their restrained style that makes them particularly food-friendly.

Mahi Marlborough Sauvignon Blanc 2010 *****
Very pale straw-yellow colour with green hues, this is very youthful in appearance. The nose is very fine, tightly constructed with excellent concentration. English gooseberries, herbs, stonefruits and limes show with a hint of smokiness. Dry to taste, the palate is densely packed with flavours of blackcurrants, herbs and stonefruits, that need another year to open up fully. This is supported by mouthwatering acidity; that enlivens the weight and fine textures. The wine is still an infant, but shows real potential to develop and become considerably richer over the next 3 - 4 years. Fruit from three sites, partially barrel-fermented with indigenous yeasts to dryness and 13.5% alc. Serve with firm flesh fish, poultry and semi-firm cheeses. 18.5-/20

Mahi Twin Valleys Marlborough Chardonnay 2009 *****
Made from clone 95 fruit from the 'Twin Valleys' site at the junction of the Wairau and Waihopai Valleys, whole bunch pressed and fully barrel-fermented in French barriques by native yeasts to 14.0% alc, then aged in oak for 11 months. Bright straw-yellow colour with lemony-green hues, this has a beautifully balanced, integrated and richly concentrated nose of citrus and nectarine fruit with mealy, nutty barrel-ferment aromatics. On palate this is a little shy and restrained at first, but blossoms to show layers of mealy, nutty, fruit and oak complexities with a subtle succulence and nuances of smoke. The wine has very fine, creamy textures and good weight, yet retains great elegance and freshness from excellent acidity. Even better than the 2008 vintage wine. Match with poultry and port over the next 4 - 5 + years. 18.5+/20

Jo Burzynska, NZ Herald - Viva, December 2010
Mahi Ward Farm Pinot Gris 2009
Also made from organically grown grapes is this stand-out single vineyard Pinot Gris from the south of Marlborough. Richly textured but fresh, this dry, food-friendly example has a lovely savoury, leesy character from the time it has spent in barrel, joined by sweet toasty spice, mineral and hints of tangerine.

Mahi Twin Valleys Chardonnay 2008 *****
This is an excellent Chardonnay that reveals more in the glass. Bright straw yellow with green hues to the colour, this has fresh, bright citrus fruit aromas complexed by sweet, nutty oak on the nose. Tight and detailed on bouquet, this is echoed on the palate with fruit ripeness and mealy nuances apparent. The refreshing acidity is balanced by a richness and creamy texture from the fruit, resulting in a building of weight and length. This is a classical Marlborough Chardonnay that will continue to develop over the next 4-5 years. Made from clone 95 fruit from the Twin Valleys vineyard sited where the Wairau Valley joins the Waihopai. Fully indigenous yeast fermented in French barriques to 14.0% and aged 11 months in these barrels. 18.5/20

Charmian Smith - Otago Daily Times
Mahi Ward Farm Pinot Gris 2009
One of few dry Pinot Gris, this is taut, textural and stylish, supported but not dominated by
rich fruit and restrained oak. It is complex and delicious. (4 stars)

Grill - 'Tastes our Top Savvies', Winter 2010
Mahi Ballot Block Sauvignon Blanc 2008
Wow. From the first sniff of delicate, fragrant nutmeg spiced oak this curiously lovely wine enchants every particle of taste, but never loses a certain zesty liveliness that ultimately becomes its defining feature. Fruit notes at its heart are tropical flavours with ripe red capsicum, but it is much more than this as silky textures lift details and a very fine balance of structural components that support a tight minerality. Wonderfully fluid without fatness, this is a very fine wine indeed.

Mahi Boundary Farm Sauvignon Blanc 2008
Fresh nose is a nice duet on mealiness and fine fruit aromas. Palate has pure Cape gooseberry aspects and a nicely plump texture. Again fine rather than powerful with charming peach and melon characters and sustained interest in its detail. Long finish is fine, minerally and smeared with fruit flavours.

Mahi The Alias Sauvignon Blanc 2008
Has elements of sulphide stink with fresh tropicals, richness and touches of sweat. Rather like creme Anglaise made with old eggs. Creamy palate supports this idea, and the stink is replaced by minerality and intense fruit characters all with a mineral tone. Firm, austere at the finish, but tight and composed. Stylishly so.

Jane Skilton - Independent Wine Monthly, March 2010
Mahi The Alias Sauvignon Blanc 2008
Mahi Twin Valleys Chardonnay 2008
Although we are independent, there are times when we feel it would be nice to award extra points to winemakers we like and, if that was the case, Brian Bicknell would only ever be awarded golds.  Though we have yet to write it up (blush), we had an excellent visit to Mahi last September where we spent a good couple of hours with BB discussing winemaking philosophies, single vineyard wines and if true be told, quite a bit of general gossip.  Thankfully, tasting blind means we can’t be influenced by personality.
The 2008 Mahi Alias Sauvignon Blanc has a muted, though complex nose with smokey soft fruits evident.  The palate shows good weight and texture, with a certain creamy quality and fineness.  There is evidence of some barrel ferment but very subtly done.  Sophisticated.
The 2008 Mahi Twin Valleys Chardonnay provoked much discussion.  At first it seemed quite tight with only very light aroma.  But it opened up to reveal light, fresh lemon and mineral notes, high toned but again with a creamy silky texture.  Not as immediate as some but a wine that would be delightful given a quick decant.
Naturally we can’t award extra points for being nice (otherwise we’d also have to do the opposite and there would be some wines that would struggle to get away from the starting block) but these are thoughtful, complex wines that whilst remaining true to their Marlborough roots, manage to stray away from the mainstream.

Sue Courtney - Wine of the Week, March 2010
Mahi Twin Valleys Chardonnay 2008
I'm back into Chardonnay mode. ABC (Anything but Chardonnay) is out. BBC (Bring Back Chardonnay) is in.
There have been some mind boggling good Chardonnays tasted recently.
The wine that got my No. 1 vote was Mahi Twin Valleys Vineyard Marlborough Chardonnay 2008. There was something special about the texture of this wine - such a delicate touch, it danced on the tongue and coated it with its vinosity with its light as a feather twirls. A light gold in colour, it is smoky and savoury with a nutty, nougat complexity to the scent. In the palate there is depth and concentration with lovely stonefruit and creamy oak and a delicate zestiness to the finish. Then the lingering, mouthfilling aftertaste is studded with peach.
I was not surprised when the label was revealed. This is a Brian Bicknell wine and his second name is finesse.

Charmian Smith - Otago Daily Times, January 2010
Mahi The Alias Sauvignon Blanc 2008
A complex wine, with hints of smoky oak from barrel fermentation, rich and mouth-filling with hints of char-grilled vegetables and nuts, a crisp finish and a lingering aftertaste.
A good food wine, balanced and friendly.  Delicious. 4 stars (out of 5)

Surf Coast Times, July 2009
Mahi Twin Valleys Gewurztraminer 2007
Once again, another wine that shows off the beautiful rich floral notes with a hint of musk and spice that is oh-so definitive of the variety, with clean, ultra-rich, unctuous fruit to the fore.

Bob Campbell (MW) - Australian Gourmet Traveller, May 2009
Top New Releases - Mahi Twin Valleys Chardonnay 2007
An appealing aroma of whipped cream, hot brioche and roasted nuts offers a good introduction to this complex and carefully crafted wine. It’s rich but not buttery. Sleek wine with crisp acidity offering a bone-dry finish.

Michael Cooper - NZ Listener Magazine, Wine of the Week, April 2009
Mahi Marlborough Sauvignon Blanc 2008
From Brian Bicknell, formerly winemaker at Seresin, this bone-dry wine is full of personality – mouth-filling, with passionfruit/lime flavours, vibrant, strong and lingering.

Steven Spurrier (MW) - Decanter UK, May 2009
Mahi Marlborough Pinot Noir 2007 - BEST NEW WORLD RED
Brian Bicknell, behind the early successes of Seresin, is making truly remarkable Pinot, Sauvignon and Chardonnay from his own Mahi winery. This has dense, pure and expressive vineyard fruit, magnificent balance and length – a new benchmark for NZ

Bob Campbell (MW) - Australian Gourmet Traveller, February 2009
Unsung Heroes
If you thought you knew all the best names in New Zealand wine, think again. NZ editor Bob Campbell MW unearths the quiet achievers who are being tipped as the new guard of winemakers we’ll be talking about in 2009.
Anyone who has a few bottles of 1982 Te Mat Coleraine, 1991 Neudorf Chardonnay or 1997 Felton Road Pinot Noir will feel pretty smug that they spotted a winner before those wineries developed cult status. They’ll deserve to feel smug about having paid a less-than-heroic price for their treasured bottles.
I do most of my tasting blind so when I unveil a top-scoring bottle and don’t recognise the label I take a special interest in the producer. An increasing number of new winemakers are getting off to a strong start because they are well financed, have done the hard yards when prospecting for good vineyard sites and have a clear vision of what they want to achieve and how they’re going to get there.
I’ve chosen several fine producers that are too small or too new to be well known. Some, such as Dada, have been selected on a hunch and are therefore highly speculative. Others, such as Lowburn Ferry, Mahi and Kusuda are a safer bet. They’ve made great wines from favoured sites over several years. They’re cults waiting to happen.
MAHI
Mahi was developed by Brian Bicknell, a talented winemaker who made wine for Errazuriz in Chile before returning to New Zealand to become winemaker at Seresin. In 2001, while still at Seresin, Bicknell began making wine under his own Mahi label. – a reaction against the trend to blend wines from many sites. His experience inspired him to focus on producing wines of texture rather than the fruit-bomb Marlborough styles that dominate the market. His single-vineyard wines are hand-picked and whole-cluster pressed. Fermentation is achieved using indigenous yeasts. Pinot noir is hand-plunged and, to date has been bottled unfiltered.
Mahi produces hand-made wines with character and without compromising quality. They may not always be easy to understand, but once you do, you’ll love them.
Until recently Mahi wines have been made in microscopic quantities. In 2007 Bicknell purchased the Cellier Le Brun winery. Production has increased significantly and quality remains as high as ever.

Bob Campbell (MW) - Australian Gourmet Traveller, August/September 2008 - 92 points ****
Mahi Marlborough Pinot Noir 2007
Made from hand-picked grapes selected from three Marlborough vineyards. This is one of the most charming Pinot Noirs I've tasted, with a pleasing mix of floral, cherry and ripe plum flavours. It's a lovely, fruity wine offering great value at this price.

Charmian Smith – Otago Daily Times, New Zealand, June 11, 2008
Mahi Twin Valleys Marlborough Chardonnay 2006
Oozes stylish, toasty oak and spicy, nutty overtones and a mealy texture, but it’s well-handled and in harmony with the underlying intensity of fruit.
A delicious wine that will develop with further bottle age.

Steve Tanzer - US Wine Writer - 89 points
Mahi Marlborough Pinot Noir 2006
Good deep red. Deep, ripe aromas of black cherry, plum, raspberry, mocha and coffee, with a whiff of clove. Fat, plummy and creamy-sweet, with a slightly liqueur-like quality but also good restraint. Shows some distinctly wild flavors, along with saline and earthy nuances: there's much more going on here than simply fruit. This very rich pinot relies as much on its acids as on its tannins for structure.

Wine Advocate Issue #176, April 2008 - Review: Neal Martin
Respected winemaker Brian Bicknell established Mahi (meaning “our work, our craft”) in 2001 having made wine at Errazuriz in Chile and then undertaking much consultancy work in Marlborough in the late 1990’s, including Seresin amongst others. He first acquired the 1.5 hectares Byrne vineyard containing Sauvignon Blanc and Pinot Noir, his approach to make a natural, “hands-off” style of wine and in 2003 he began sourcing fruit from the Twins Vineyard in the Wairau Valley planted with Chardonnay and Pinot Noir. But it was not until he resigned his consultancy commitments in 2006 that he could devote himself fully to Mahi. These are exciting wines crafted by a man with great experience.

Mahi Marlborough Sauvignon Blanc 2007 – 89 points
The 2007 Sauvignon Blanc is the debut vintage and very promising it is, too, with light pear and passion fruit on the nose, good weight on the palate with hints of apricot and white peach leading to a honeyed finish.

Mahi Marlborough Pinot Noir 2006 – 92 points
The 2006 Pinot Noir has superb aromatic definition with both dark and red cherries and touches of boysenberry, the medium-bodied palate quite tannic but crisp and beautifully defined: a cerebral Pinot Noir.

Mahi Francis Vineyard Sauvignon Blanc 2006 – 90 points
The seductive 2006 Francis Vineyard Sauvignon Blanc is more tropical in style with hints of mango and pineapple, the palate very well poised with orange zest and mandarin on the oily finish.

Mahi Ward Farm Pinot Gris 2007 – 92 points
Sourced close to the sea in the Awatere Valley, hand-picked and whole cluster pressed, the 2007 Ward Farm Pinot Gris has a beguiling nose of rosewater and pear drops and a delicate palate with hints of wild strawberry on the finish – a lovely Pinot Gris that demonstrates what this somewhat maligned grape can achieve.

Mahi Twin Valleys Chardonnay 2006 – 90 points
The 2006 Twin Valleys Vineyard Chardonnay undergoes a wild ferment in French barrel, matured for 12 months in 15% new oak. Muted on the nose, I thought this just lacked some vigor upon the entry, but slowly builds towards a deep coconut-tinged finish with a touch of Turkish delight.

Jo Burzynska, NZ Herald – Viva Section, October 2007
Mahi Marlborough Sauvignon Blanc 2007
Not all Sauvignon Blancs make their statement by bombarding you with upfront fruit, particularly in their French heartland, where texture is often a wine’s most valued attribute. This is the beauty of this more restrained Sauvignon, which has a zingy mineral tang and a soft silkiness, plus a weight and intensity enhanced by the use of wild yeasts and some barrel fermented portions in its blend.

Australian Gourmet Traveller, June/July Edition 2007 - 95 points *****
Mahi TwinValleys Gewurztraminer 2006
Made by the talented Brian Bicknell.
Appealing fragrant wine with classic Turkish delight/ rose petal flavours. Intense, soft-textured and with a lingering finish. Impressive.