• French oak
• Stonefruit & citrus
• Hazelnut
• Creamy

"Aromas and flavours of fresh citrus flesh and stone fruit, there’s a floral, apple blossom and moneral complexity and moderate intensity of oak. Fantastic texture on the palate with acidity and fine fruit and wood tannins layering in poise and structure. Youthful, refreshing and dry on the finish with core flavours that reflect the bouquet. Best drinking from mid to late 2022 through 2026" Cameron Douglas, Master Sommelier, Apr 2022

"Attractively fruited and lifted, the bouquet shows crunchy apple, grapefruit, fig and roasted nut characters with a lovely flinty overtone. It's flavoursome and generously weighted in the mouth offering complexity and textured mouthfeel well supported by bright acidity" Sam Kim, Wine Orbit, Apr 2022

"The impressive, top value 2021 vintage was fermented and lees-aged in French oak barriques. Bright, light lemon/green, with a fragrant, slightly smoky bouquet, it is mouthfilling, with strong, vigorous, peachy, citrusy flavours, showing good complexity, and a lengthy finish" Michael Cooper, Mar 2022

"Reductive nose of burnt lemons, matches, grilled herbs and pineapples. Medium-bodied with tangy acidity. Tasty smoky notes" James Suckling, Oct 2022

"Struck match notes lead, shifting to orange/mandarin zest, stonefruits and oak nuances. Ripe and richly fruited, underpinned by a charry quality. Bold, spicy, there’s a lot of drinking pleasure to be had here, yet there’s a chewiness to the texture that will add to the food friendliness as well. A tanginess on the close adds a fresh touch to the finish" Mark Henderson, Otago Daily Times, Jul 2022

On release its colour is pale gold. The bouquet is a beguiling merger of savoury, stone fruit and citrus. Aromas of lemon and peach intersect with lightly spiced oak, hazelnut and a hint of orange blossom. A whisper of struck match adds complexity and a flinty minerality. The mouthfeel is textured and creamy, with a superbly weighted palate. A seam of lively acidity provides the perfect partnership, paving the way for a long and attractive 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.

Cold weather during bud burst resulted in lower crop levels, hence no further fruit thinning was carried out. The subsequent warm dry summer served up perfectly ripened small berries full of intense flavour and concentration. Favourable conditions continued into autumn, allowing each variety to be picked at its optimum ripeness.

Winemakers use traditional Burgundian winemaking methods. The fruit was harvested in late March and gently pressed. The non-clarified juice was then put into large French oak barriques, where it underwent primary fermentation by the grapes’ natural yeasts. The wine was then matured in these barriques on its own yeast lees (sur lie). In late spring after harvest, it started to go through spontaneous secondary (malolactic) fermentation. It was regularly tasted during this time and the fermentation was stopped when the ideal balance was obtained.