"Pungently aromatic, this is a tangy, mediumbodied wine with penetrating passionfruit and lime flavours. Vibrantly fruity and tightly structured, it’s still very youthful, but offers good drinking during 2019" Winestate Magazine, Nov/Dec 2018 issue

Brilliant, very pale straw colour with slight green hues, near colourless on the edge. The nose is firm with a finely concentrated heart with an amalgam of gooseberries, passionfruit, green stonefruits and fresh herbs, unfolding white florals and a little nutty lees detail. Dry to taste and medium-bodied, the palate has a bright, vibrant and lively core of gooseberries harmoniously melded with passionfruit, greengages and nectarines, unfolding nutty nuances. The fruit is enlivened by fresh acidity and the wine has good drive and linearity, flowing along a smooth-textured line leading to a lingering finish. This is a fresh and vibrant Sauvignon Blanc with flavours of gooseberries, passionfruit and green stonefruit on a lively palate with linearity" Raymond Chan, Sep 2018

The wine is pale lemon in colour, with vibrant tropical fruit aromas of passionfruit and lychees. Layered beneath there are hints of gooseberry, citrus and dried herbs. The palate is generous, yet remains fresh and lively, with a satisfying crisp finish.

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 in North Canterbury during December provided optimal conditions for flowering. A very hot summer then enabled the fruit to ripen beautifully. Our free draining river soil helped mitigate the effects of some late summer rain, and the ensuing dry autumn meant the fruit was harvested in excellent condition.

The grapes were picked in separate batches during April, the aim being to produce a spectrum of ripe yet 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.