Main Divide Pinot Noir 2022

Upon release it has a bright ruby hue. The nose is soft and inviting, slowly unfurling with nuances of tamarillo, pomegranate and gogi berry, interlaced with touches of vanilla, woodsmoke, lavender and an earthy, savoury underlay. The palate is sweetly fruited and supple, with plush polished tannins and a ripe, spice driven mouthfeel. An ethereal and elegant wine, coupled with a rounded body and splash of refreshing acidity that provides harmony and length, flowing perfectly through to its long, rewarding finish.

Average weather over flowering resulted in a balanced crop, meaning no further fruit thinning was carried out. This was followed by a cooler than average summer which delayed ripening. Fortunately, a warm dry autumn allowed the grapes to be left on the vines till later in the season, where they were able to achieve the desired level of ripeness.

The Main Divide Te Hau Vineyard was planted in 2008 on the Glasnevin Gravels of North Canterbury, just inland from the Pegasus Bay Home Vineyard. Free draining and low vigour with good heat retention are key attributes to the site.

Traditional Burgundian winemaking methods were used to make this wine. We picked the various blocks at different stages, depending on their maturity, aiming for a range of red and dark fruit flavours. Approximately 40% of the grapes were put at the bottom of the fermentation vats as whole bunches, with the balance being destemmed on top, retaining as many whole berries as possible. The vats were kept cool over the next few days to help extract the soft, silky tannins from the pinot noir skins. After approximately a week, the must started to ferment naturally. During fermentation the skins of the grapes were gently plunged twice daily. When the fermentation finished, the grape remnants were left to steep in the wine for up to a week to help extract a different range of tannins that add structure and depth. The exact duration of this period was determined by daily tasting. Subsequently the wine was gently pressed off and put into oak barriques (approx. 20% new), from selected artisan Burgundian coopers. In the summer after harvest, when the weather warmed, the wine underwent a natural malo-lactic (secondary) fermentation. After maturing for 18mths in these barriques, the wine was finally bottled.

18 months