"Lively, full-bodied wine with ripe, tropical fruit flavours" Winestate Magazine
"Fresh and lively acidity leads to a pleasant and familiar refreshing finish" Cameron Douglas, Master Sommelier
Pair with shellfish served with zingy flavours such as a citrus marinade for a great fresh pairing.
Main Divide Waipara Sauvignon Blanc 2016
Main Divide Waipara Sauvignon Blanc 2016
Accolades
Awarded 5 Stars - #4 of the Top 10
Cuisine Magazine, Issue 186, December 2017
Awarded 90/100 Points
Cameron Douglas Master sommelier, February 2017
Commended: Very Good to Excellent
Mark Henderson, Otago Daily Times, July 2017
Awarded 4 Stars
Winestate Magazine, May / June 2017
Awarded 17.5/20 Points
Raymond Chan, May 2017
Description
"There’s a lot to enjoy here. Attractive flavours akin to ripe nectarine, fresh herb, red apple and citrus flood the palate, along with a touch of flinty complexity. Fine acidity and a little textural weight give the wine completeness, and the finish is long and juicy. Enjoy it with paua, seared with a little chilli" Cuisine Magazine, Issue 186, December 2017
"Gunflint, baked bread and gum drops at first, with cut grass and capsicum surging into the picture. Richly textural fruit in the tropical spectrum with feijoa and guava leading the way: apple, grass, capsicumand bramble bringing up the rear. Dry, weighty and mouth-filling with a delicious juiciness" Mark Henderson, Otago Daily Times, July 2017
"Pungent, juicy, very fruity, herbaceous and familiar. Aromas and flavours of fresh tropical and orchard fruits with kiwifruit and passionfruit leading, red apple and fresh herbs, a hint of white spice and lees note. Fresh and lively acidity leads to a pleasant and familiar refreshing finish" Cameron Douglas Master sommelier, February 2017
"Fleshy and dry, this is a lively, full-bodied wine with ripe, tropical fruit flavours, showing very good freshness, vigour and depth, and a finely balanced, lingering finish" Winestate Magazine, May / June 2017
"Bright, very pale straw colour with slight green hues, lighter on the rim. The nose is fresh and full with aromas of pungent passionfruit, gooseberries and fresh herbs entwined with notes of nettles and cut grass, showing classical Awatere expression. Dry to taste and medium-full bodied, the palate is crisp, zesty and bright with aromatic flavours of passionfruit and gooseberries along with notes of cut grass and nettles. The mouthfeel is vibrant and thirst-quenching, with racy acidity, and the wine flows with good energy along a fine-textured line, leading to a lingering finish of tropical fruits, nettles and herbs. This is a refreshing, mouthwatering Sauvignon Blanc with passionfruit, gooseberry, cut grass and herb flavours on a racy palate. Serve with seafood, salads and vegetables over the next 2 years. Awatere Valley fruit cool-fermented in stainless-steel to 13.5% alc., and dryness, the wine aged a short period on lees" Raymond Chan, May 2017
Heady aromas of lemon blossom, passionfruit, elderflower and Turkish musk 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.
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.
Throughout the region, crop levels were somewhat higher than expected but judicious thinning of the fruit, a perfect summer and a warm dry autumn enabled the fruit to be harvested with excellent physiological ripeness and good natural acidity.
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.
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