Main Divide Waipara Valley Merlot Cabernet 2023

Description

Boysenberry, Mocha, Oak

"Deep-tinted and moderately intense red with dark-fleshed plum, black-currant, cassis, fresh herb and liquorice flavours. Bright, high-energy wine that offers great value at this price" Bob Campbell, Master of Wine, The Real Review, Jul 2025

"Aromas and flavours of dark plums and blackberries, there’s a layer of dried spice, blackcurrant and violets, then a light wood smoke quality. Dry with a decent weight and lots of fruit concentration, layers of flavour framed by ripe and fine tannins and a decent level of acidity for freshness and style. Well made (as always)" Cameron Douglas, Master Sommelier, Jul 2025

"Attractively fruited and fragrant, the bouquet shows blackcurrant, dried herb, game, and assorted nut aromas. The succulent palate delivers silky texture and plump mouthfeel, beautifully structured by polished tannins, finishing long and flavoursome" Sam Kim, Wine Orbit, Jul 2025

It has a deep crimson hue. On the inviting nose there are depictions of blackberry, blackcurrant and damson plum, infused with nuances of liquorice, eucalyptus, black olive tapenade and tobacco. The palate is detailed in layers, with a luscious landing of ripe berry fruit that possesses vitality and concentration. Augmenting this is a wraparound of finely polished tannins and subtle oak, adding a sense of power, and a deliciously long carry.

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 during Spring resulted in successful flowering and a healthy fruit set, meaning crop thinning was needed in some areas. Good heat concentration in early to mid-Summer then allowed the grapes to ripen beautifully. The remainder of Summer and Autumn threw up a mix of hot days interspersed with cooler spells, although rain was sufficiently spread out to ensure the bunches remained healthy and disease free.

This wine is made in the same style as the celebrated Claret from Bordeaux, using traditional methods. After being picked during the second half of April, the grapes began fermentation naturally in stainless steel tanks. During this process the juice was regularly pumped over the cap of floating grape skins (rather than plunging), to ensure a perfect tannin balance was extracted from the fruit. The wine was then gently pressed off and put into French oak barriques. The following summer, when the weather warmed, it underwent a natural malo-lactic (secondary) fermentation. After maturing in oak for 18 months, the various batches were then carefully blended to produce the most complex and balanced wine possible. The finished product is predominantly Merlot, with the balance made up of Cabernet Sauvignon.