Main Divide North Canterbury Chardonnay 2025

Description

Hazelnut, Oak, Vanilla

"Offering good value, the 2025 vintage was fermented with indigenous yeasts and matured in French oak puncheons. Bright, light yellow/green, it is mouthfilling, with generous, ripe, peachy flavours, fresh and lively, appetising acidity, savoury notes adding complexity, and a slightly creamy texture. Very harmonious" Michael Cooper, May 2026

"Bone dry, lean and elegant with hints of ‘struck match’ aromas from funky reductive handling. Rock melon, yeasty brioche, ripe grapefruit and a crisp, lengthy finish" Phil Parker, Jun 2026

"Beautifully styled and expressed, the bouquet reveals ripe nectarine, grapefruit, oatmeal, and flinty notes, followed by a finely flowing palate that's juicy and refreshing. Elegantly textured and splendidly structured with crisp acidity, finishing long and flavoursome" Sam Kim, Wine Orbit, May 2026

"An apple juice colour with a shining hue fill the glass. On the alluring nose, you have aromas of mixed apples, peach skin, almond biscotti and popcorn highlights. The medium palate has a casual confidence showcasing peach skin, mixed apples, infused almond and chestnut nuances. This wine has a finely tuned texture, with a good level of fruit acidity giving the wine direction and gently wrapped in a thin veil of vanilla oak. A stealthy character that reward when paired well, and a memorable dry dismount" Gavin Hubble, Grape-to-Glass, May 2026

"Bright, even, pale yellow gold. The nose is rich, with aromas of struck match, roasted hazelnut, melon, and spice. Medium-full bodied, aromas of melon, peach and citrus zest, melded with roasted hazelnut, barrel spice and toast. The mouthfeel is creamy and elegant, carrying detailed aromas alongside lively acidity to a structured, rounded finish. This Chardonnay is well-balanced and elegant, with round edges, depth and length" Candice Chow, Wine Chat, Jun 2026

"Plump, ripe and delicious, a wine with instant impacts from flavours of grapefruit and apple, some stone fruit then wood smoke and spices. A fuller-weight and satin-cream mouthfeel as the wine touches the palate, flavours of grapefruit and vanilla, nut and wood spice, some pith and peel ideas then a silty earth mineral layer. New and fresh, well and needing some more settling in time with best drinking from late 2026 through 2031+" Cameron Douglas, Master Sommelier, Jun 2026

"Main Divide always over delivers, thanks to its makers’ respect for traditional Burgundian winemaking methods, which they employ at every stage of winemaking in this outstanding value Chardonnay. The result is a complex, complete and creamy Chardonnay made from grapes that are picked progressively from the second half of March into early April, then pressed and fermented in large French oak barrels (puncheons) and matured in barrels. This meticulous attention to detail (from choosing when to pick the grapes – the most important decision in the process) to using oak for such an affordable wine, all give it the X-factor. Ageing on yeast lees softens the wine, adding depth a bold, full bodied, smooth and creamy taste" Joelle Thomson, Oct 2025

Pale gold in colour, it has a rich and complex nose reminiscent of lemon zest, roasted pineapple and melon, with touches of brioche, hazelnut and wood spice, all vying for attention. The palate is elegantly textured, flaunting liveliness and a vibrancy that dances in the mouth. Discreet creaminess is backed by brilliantly pitched acidity, adding a sense of refreshment and structure on the long, racy 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 and very hot weather over flowering delivered a bumper fruit set that necessitated considerable crop thinning. A wet and tepid January was followed by variable weather and a cooler than average autumn. Careful management around pick dates and rigorous bunch selection were essential to ensure fruit arriving at the winery was of the highest quality possible. Although sugar ripeness was hindered, physiological ripeness of the fruit was more advanced, favouring delicately nuanced and charming wine styles.

We use traditional Burgundian winemaking methods. The fruit was harvested in stages during late March and April, then gently pressed. Afterwards, the non-clarified juice was put into large French oak barrels (puncheons), 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.