Mahi Sauvignon Blanc 
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I’ve always loved the wines Brian Bicknell made while he was at Seresin Estate, so it was a real pleasure to catch up with him again at Lords and taste the Mahi wines from his own winery. With a room full of Sauvignon Blanc, one wonders how yet another can possibly stand out from the crowd - but tasting these wines, I needn't have worried. ON the whole I tend to like drier sauvignon blanc and will avoid - at all costs – the ones with a residual sugary taste and Brian has gone for this style and kept it real just by keeping it simple. By hand-picking and harvesting over a range of ripeness levels, he has managed to retain the freshness and vitality (the classic Marlborough attack, with a nod to the new fashion(which he created with Marama for Seresin) for texture; using natural yeast ferments and partial fermenting in old French oak.  Making great Pinot Noir too.