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This wine from Mahi is a single-estate wine that expresses the particular vineyard from which it comes. The grapes are handpicked and the wines made simply, with the focus being on gentle handling and indigenous yeast ferments.
This wine comes from a small parcel in the Twin Valleys Vineyard, located in the Fareham Lane area of Marlborough. The vineyard, owned and run by Pete and Anne Reed, is at the western end of the Wairau Valley where it meets the Waihopai Valley. Years of constant river flow has resulted in the majority of silt being washed away leaving the remaining soils both rocky and devigourated.
Being some distance from the sea the climate gets cooler as you move away from the tempering effect of the water and the rise in elevation. The grapes therefore typically ripen more slowly and retain an interesting mineral character. The vines for this wine come from a range of clones so that an array of flavours is attained.
In the winery the grapes were whole-cluster pressed. The free-run juice was taken to tank and older French barrels to settle slightly before beginning fermentation. The juice was left until indigenous yeast started the ferment and a succession of different strains assisted in changing the juice to wine. Once the ferment was completed the wine rested on its yeast lees for four months in both tank and barrel, with some stirring to add fullness to the palate.
The wine is slightly off-dry to balance the acidity. A luscious wine it has great middle palate and length with slight Turkish delight flavours and rose-water overtones.
The wines of Mahi are not rushed to bottle and we believe that with correct storage this wine will continue to develop in interest and complexity.
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