Mahi manages the vineyard organically and are thrilled to still be working with the site that started it all. 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.