Description
About Mahi Wines
Brian had been making wine in different parts of the world for about 15 years before deciding to return to New Zealand and settle in Marlborough. Arriving in 1996 he could see that vineyards in the different valleys of Marlborough produced remarkably unique profiles. At the time, most of Marlborough’s wines were made as regional blends with many individual site characteristics being lost. In other areas of the world distinctive sites were being celebrated and so an idea was hatched to create a label that promoted different vineyard sites across Marlborough to show the region had true depth and complexity.
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.
