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In 2001, Mahi Wines was founded by Brian, who had 15 years of global winemaking experience. He returned to New Zealand's Marlborough region in 1996, where he noticed the unique profiles produced by its vineyards. Most Marlborough wines were regional blends, obscuring individual site characteristics. Brian's idea was to create a label promoting distinct vineyard sites across Marlborough, highlighting the region's depth and complexity.

The realization of this idea was triggered by Brian's father's terminal cancer diagnosis. The first harvest came from a small vineyard in Conder's Bend, producing Sauvignon Blanc and Pinot Noir. Mahi now manages this site organically.

Mahi's winemaking style emphasizes allowing the vineyards to express themselves with minimal intervention. Texture is a key focus in their wines, prioritizing palate satisfaction over fruit-forward styles.

For single-vineyard wines, the fruit is hand-picked, sorted, and 'whole-cluster' pressed. Indigenous yeasts are used for fermentation, and French barrels contribute a savory character to the wines. Pinot Noir wines are hand-plunged and bottled unfiltered to showcase vineyard expression.

In 2003, they added Twin Valleys vineyard, focusing on Chardonnay. The vineyard later produced Pinot Noir and Gewurztraminer. They also acquired a Sauvignon Blanc vineyard in 2007.

Another vineyard, Francis, provided Sauvignon Blanc closer to the sea with a different profile. In 2006, Brian focused solely on Mahi, and in 2007, they purchased a historic winery, giving them control over the winemaking process.

Looking ahead, Mahi plans to continue showcasing the quality and diversity of Marlborough's wines, maintaining an intimate connection with their vineyards and wines.