The fermentation was not inoculated so the wild yeasts that come from the vineyard completed the fermentation. A real goal at Mahi is to make wine in as natural a way possible and we have found that the succession of different yeasts from the vineyard provide wines of greater depth and complexity.
The wine was left to rest on yeast lees, with the occasional stir to assist in giving some extra savoury mid-palate richness.
This wine is full and rich, but is made so that it is dry and works well with a wide range of foods. These can be from Asian inspired dishes right through to desserts, so it really is a wine that can be used right through the meal.