Brian Bicknell’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.

The primary emphasis for all of Mahi’s wines is texture, aiming for wines that give real palate satisfaction rather than fruit-bomb styles.

For all of the Mahi single-vineyard wines the fruit is hand-picked and sorted prior to being ‘whole-cluster’ pressed at the winery. Fermentation is done with the indigenous yeasts that arrive on the grapes, and if barrels are used these will be French, as they give a more savoury character to the wines. With the Pinot Noir everything is hand-plunged and to date all have been bottled unfiltered, allowing the true vineyard expression to come through.