Main Divide Pinot Noir, 2018
It is bright ruby in appearance with complex aromas of red and dark fruits, such as raspberries, blackberries, black cherries and purple plums. Layered beneath this are hints of chocolate, vanilla and spice. On the palate it is rich and powerful, with ripe and velvety tannins adding a satisfying mouth feel. This seasons smaller crop has resulted in a wine with excellent concentration, structure and length.
| Winemaker | Matthew Donaldson |
|---|---|
| Organic | No |
| SKU | 300116 |
| ABV | 13.50% |
Main Divide is a 100% Pinot Noir, grapes souced vineyards in the South Island. Vineyards have been selected for their quality and ability to express unique regional flavours. Traditional Burgundian winemaking methods were used to make this wine. We picked the various blocks at different stages, depending on their maturity, aiming for a range of red and dark fruit flavours. Approximately one quarter of the grapes were put at the bottom of the fermentation vats as whole bunches, with the balance being destemmed on top, retaining as many whole berries as possible. The vats were kept cool over the next few days to help extract the soft, silky tannins from the pinot noir skins. After approximately a week the must started to ferment naturally. During fermentation, the floating cap of grape skins was gently plunged twice daily. When the fermentation finished, the grape remnants were left to steep in the wine for up to a week to help extract a different range of tannins that add structure and depth. The exact duration of this period was determined by daily tasting. Subsequently the wine was gently pressed off and put into oak barriques (15% new), from selected artisan Burgundian coopers. In the summer after harvest, when the weather warmed, the wine underwent a natural malo-lactic (secondary) fermentation. After maturing for 22mths in these barriques, the wine was finally bottled.
Winemaker's Comments
Bob Campbell 93/100 4.5★. Fleshy, almost juicy pinot noir with ripe plum liquorice, black cherry, anise and spice flavours. A fruit-focused, appealing and accessible red that offers good value at this price.
Michael Cooper 4★. This fine-value Waipara red from Pegasus Bay was barrel-aged for 18 months. Fragrant and full-bodied, it is youthful, with generous cherry, plum, spice and nut flavours, showing considerable complexity.
Phil Parker. Great value pinot from Pegasus Bay’s second tier label. Spent 18 months in 225 litre oak barriques after fermentation. Lots of cherry and dark berry fruit flavours, with plum, mocha and tasty oak. Vibrant and young. Great to drink now, but well worth reward cellaring for 2-3 years …
Cam Douglas 89/100. Nice varietal lift with aromas of darker red berries, brown spices and mild toasty barrel scents. A touch of dried herb adds texture and complexity to the bouquet overall. On the palate - young, fresh, fruity, varietal with flavours of plum and raspberry, cinnamon and dusty clove, mild toasty oak layer and equal amounts of wood tannins. The dried herb flavour returns adding length and appeal. Balanced and well made. Best drinking upon purchase and through 2023.
Lovely bright hue. Complex nose of red and dark fruits; raspberries, blackberries, black cherries and plums, with hints of chocolate, vanilla and spice. Rich and powerful in the mouth, with ripe, velvety tannins.