Main Divide North Canterbury Pinot Noir 2020

Main Divide North Canterbury Pinot Noir 2020French oak Raspberry Sweet spice Plush tannins "Beautifully ripe and elegantly perfumed with sweet cherry, dark plum, floral, olive and almond nuances, the wine is juicy on the palate displaying roundness and fleshy texture. Gorgeously proportioned and balanced with delectable fruit flavours" Sam Kim, Wine Orbit, Dec 2021 "Deep, ruby red, faintly lighter on the rim. The nose is gentle full, growing in presence as it aerated, rich aromas of dark herb,

• French oak
• Raspberry
• Sweet spice
• Plush tannins

"Beautifully ripe and elegantly perfumed with sweet cherry, dark plum, floral, olive and almond nuances, the wine is juicy on the palate displaying roundness and fleshy texture. Gorgeously proportioned and balanced with delectable fruit flavours" Sam Kim, Wine Orbit, Dec 2021

"Deep, ruby-red, faintly lighter on the rim. The nose is gentle full, growing in presence as it aerated, rich aromas of dark herb, interweave, cherries, raspberries and plums, hibiscus and a hint of smoke and spice mix. Medium-full bodied, there is a good concentration of fruit, shows aromas of dark cherries, raspberries, plums and pantry spice; liquorice, subtle smokiness and earth lifted by bright hibiscus floral. Tightly knitted ripe tannin left a velvety mouthfeel. A balanced acid backbone supports the weight of rich fruit, harmoniously lingering to a lengthy, powerful finish. This plush Pinot Noir has great balance and backbone, showing elegance and structure" Candice Chow, Raymond Chan Reviews, Dec 2021

"Attractive pinot noir with an impressive depth of plum, dark cherry, cassis, dark berries, liquorice and a seasoning of mixed spice. A silken-textured, weighty red that delivers a lot for the price" Bob Campbell, Master of Wine, Real Review, Dec 2021

"Lifted, fresh, varietal and fruity with aromas of cherries and fresh black currants, there’s no mistaking the core of pinosity with a mineral layer and complexity from spice, oak and fruit. Equally fresh and varietal on the palate with a back bone of acidity and red fruit flavours, moderate tannins and a lively mouthfeel adding length and complexity. Well made with a lengthy dry finish. Best drinking from 2021 through 2026" Cameron Douglas, Master Sommelier, Dec 2021

"Reductive on the nose but with air you get aromas of red cherries, rosemary and suede. Medium-bodied with velvety tannins. Red tea on the palate with earthy, mineral character adding depth to the rounded red fruit" James Suckling, Oct 2022

Upon release it is deep ruby in colour. The nose is a brooding amalgam of red fruit and savoury aromas. Tantalising impressions of raspberry, dark cherry and blood orange uncoil from the glass, shot with hints of earth, game, chocolate, violets and sweet spice. In the mouth it is gorgeously styled, rich and savoury on a silky fine palate. Tightly knit fruit and plush velvety tannins are perfectly balanced by a backbone of invigorating acidity that delivers outstanding structure and a lasting finish. Elegant yet powerful, in a way that Pinotphiles crave.

Main Divide is the local name for the Southern Alps and is the backbone of the South Island, where grapes for Main Divide are exclusively sourced. Vineyards have been selected for their quality and ability to express unique regional flavours.

Settled weather over flowering provided a healthy fruit set, which was then thinned back to desired levels. The ensuing summer was dry with very little rain, resulting in perfectly ripened small berries full of intense flavour and concentration. Thankfully, our harvest was able to proceed during the C-19 lockdown, and an unbroken autumn full of warm days meant the fruit was picked at its optimum ripeness.

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.