"Gunflint and bread dough lead; tropical fruit nuances and a zesty note evolve gracefully with aeration. Supple in the mouth and deceptively rich, adding baked apple, lime, herbs and bonfire embers; all the while a wonderfully tangy fruit sherbet note runs through the wine giving lovely vibrancy. A different style of sav but really interesting and appealing.The wine is pale lemon in colour. On the nose there are heady aromas of citrus zest, passionfruit, elderflower and bell pepper. They are supported by an underlay of flavours that suggest gooseberry and freshly crushed herbs. It is substantive and generous on the palate but remains lively and has a satisfyingly dry, crisp finish" Mark Henderson, Otago Daily Times, May 2018

"Brilliant pale straw colour with light lemon-green hues, lighter on the edge. The nose is softly fresh with aromas of cut-grass and nettles, along with gooseberry fruit and subtle notes of tropical fruits and lantana, all lifted by fragrant florals and chalky mineral elements. Dry to taste and mediumbodied, the palate is elegant in presentation with intense and penetrating flavours of nettles, cutgrass, gooseberries and tropical fruits, entwines with florals, herbs and minerals. The palate flows with good energy and drive along a fine-textured line with crisp acidity lending zestiness. The flavours carry through to a lingering finish of nettles, herbs and minerals. This is an elegant, intensely flavoured Sauvignon Blanc with nettle, herb, gooseberry and tropical fruit flavours with mineral elements on a fine-textured palate. Serve as an aperitif and with seafood over the next 2 years. North Canterbury fruit cool-fermented in stainless-steel to 13.5% alc. and dryness, the wine aged on lees" Raymond Chan, Arp 2018

"Ripe, lush and fruity bouquet with sweet grapefruit, quince and tropical fruit salad aromas, enticingly powerful and correct. Dry, dances on the tongue with a refreshing acidity then flavours that mirror the bouquet plus a soft fresh herb moment. Drinking perfectly now and through 2019" Cameron Douglas Master Sommilier, Jun 2018

"Moderately weighty sauvignon blanc with tangy passionfruit, nectarine and green capsicum flavours. The wine develops a pleasing sweet-and-sour tension, which gives it energy. Drink 2018 to 2021" Bob Campbell, Master of Wine, Apr 2018

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.

It started with a typically warm spring and summer, allowing the fruit to ripen beautifully. While the grapes were subsequently picked in perfect condition, a cooler start to autumn led to excellent acid retention, allowing for a vibrant and refreshing style, which has all the hallmarks of a classic kiwi Sauvignon Blanc.

The grapes were picked in separate batches during April, the aim being to produce a spectrum of very ripe but zesty aromas and flavours in the finished wine. After gentle pressing of the berries, the juice was fermented in stainless steel tanks at cool temperatures to help the wine express its varietal purity. It was subsequently kept on its natural yeast deposit (sur lie) for a short while before bottling, in order to help fill out the mid-palate and add extra complexity.