Some of Blewitt Springs’ most prized, dry-grown bush vine grenache fruit goes into Alex Katsaros and Toby Porter‘s wines, so to say they're serious about rosé is a robust understatement.
Established in 2016, Mazi – meaning ‘together’ in Greek – is entering its tenth vintage this year, a formidable achievement for a brand dedicated solely to producing exceptional expressions of the the salmon pink stuff.
“We found so many people were fixated on rosé from France,“ says Alex, on what led to the conception of Mazi with lifelong friend Toby. “We wanted to – and still are – trying to smash the perception that Australia can't make great dry rosé.“
“Porter and Katsaros are setting new benchmarks for rosé in this country.”
– Nick Ryan, The Weekend Australian
Utilising different expressions and winemaking techniques to suit their enviably lofty quality fruit supply, the pair have established a high water mark for Australian rosé. From the incredible value MCG (Mataro, Cinsault, Grenache) and Grenache rosés, through to the 95 Point-scoring Limited Release Rosé, Mazi consistently delivers some of the most serious, balanced, delicious expressions of rosé available anywhere.
Mazi Mataro Cinsault Grenache Rosé 2023
94 Points, Gary Walsh, The Wine Front
A co-fermented blend of mataro, cinsault and grenache, all handpicked on the same day.
All free run juice, cool fermented in stainless steel with a portion of the pressings blended in following fermentation. Bottled with minimal additions.
“This is a lighter, more frisky wine than the Grenache rosé of the same vintage, and a bit more savoury too. It has some musk perfume, but also thyme, redcurrant and tangerine, quite flinty and almost stony, with a slight earthiness in tow. The finish has plenty of crunch and light grip, and I find its restraint and delicacy wholly charming. A banger.” – Gary Walsh
Mazi Grenache Rosé 2023
93 Points, Gary Walsh, The Wine Front
100% handpicked dry-grown, 60 year old bush vine grenache sourced from Blewitt Springs.
Crushed and pressed to stainless steel for cool fermentation, followed by filtering and bottling with minimal inputs.
“Fresh raspberry, a little perfume, spice, mandarin peel, and mint to go with that. It has crunch and light chalky texture, perhaps even a little white chocolate, plus some blood orange tang, and the finish is bright and satisfying. It’s an excellent rosato. Yum.” – Gary Walsh
Mazi Limited Release Rosé 2024
95 Points, Halliday Wine Companion
Equal parts Willunga mourvèdre from Blewitt Springs grenache, with a small amount of vermentino. Gently whole bunch pressed to extract the spice driven, savoury juice synonymous with mourvèdre. Cool fermentation started in stainless steel and finished in French oak, followed by five months‘ maturation.
“It’s full of flavour and the texture is artfully built, sweeping across the palate, but there’s an inherent refinement and grace to it. Blood orange, bergamot, peach tea, wild redcurrants, a seasoning of spice. This saw some fermenting juice drained to old barrel, with the remainder joining post ferment, with that time rounding out flavours, building shape and accenting tension. It’s a deliciously sophisticated wine.” – Marcus Ellis, Halliday Wine Companion
Mazi Tora 2022
91 Points, Ned Goodwin MW
A blend of mataro and cinsault from McLaren Vale, best served chilled!
Crafted from the most concentrated portions of mataro and cinsault rosé juice. Partial barrel fermentation and five months‘ maturation in 500L French oak casks.
“Made from the more concentrated portions of fruit used for Mazi rosés. Very different to the reds of the past. For the better. Clearly gently extracted and semi-carbonic, with a swathe of just-perceivable oak rallying Mediterranean scents of garrigue from thyme, rosemary and lavender, mitigating a core of sweet cherry and root spice. Drink like a rosé, with a solid chill.”
– Ned Goodwin MW, Halliday Wine Companion
Comments