This year, which was the 20th vintage of Mahi, started two weeks later than 2019, on March the 20th, but finished only one day later, with our last lot of fruit coming in on April 9th, so for Mahi it was one of our most condensed vintages. A vintage we will never forget as picking and winemaking were partly dictated by Covid-19. While it was difficult to work the ‘virus vintage’ (and we are hoping that it will be the only one?!) the overall vintage was saved by having such great growing and picking weather. Rainfall through the period of December 21through to April 7 was only 20mm, which is a record low over that essential period for us and the temperatures through the season were the closest that we have had to the ‘normal’ for quite a few years. The cooler ripening compared to some recent warmer years has given us some intense fruit flavours, nice acidities, and elegant structures. Again, this year we had a great multi-cultural team with people from China, India, the US, Ireland, and NZ, and even though we didn’t see as much of each other as normal it worked well and is not a vintage we will forget.
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