Main Divide Waipara Valley Chardonnay 2019
- French oak
- White peach & nectarine
- Vanilla & hazelnut
- Candied lemon
It is lemon/straw in colour, with a beautifully fruited nose full of white peach and nectarine, framed by a backdrop of vanilla, hazelnut, candied lemon and a hint of gun smoke. The palate is textured and luscious, resulting in a pleasing mouthfeel that adds weight and intensity. Balanced with this is a flinty minerality that adds vibrancy and accentuates the 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.
Unsettled weather over flowering resulted in a lighter than average set, meaning that no further fruit thinning was necessary. A classic North Canterbury summer then enabled this smaller crop to ripen beautifully. Accelerated maturation allowed harvest to take place slightly earlier than usual, and favourable autumn weather ensured the grapes were picked in perfect condition.
Winemakers use traditional Burgundian winemaking methods. The fruit was handpicked in stages late March and early April and then the whole bunches 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 the summer 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. It had approximately 12 months maturation prior to bottling.
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Main Divide Waipara Valley Chardonnay 2019
Main Divide Waipara Valley Chardonnay 2019
- French oak
- White peach & nectarine
- Vanilla & hazelnut
- Candied lemon
It is lemon/straw in colour, with a beautifully fruited nose full of white peach and nectarine, framed by a backdrop of vanilla, hazelnut, candied lemon and a hint of gun smoke. The palate is textured and luscious, resulting in a pleasing mouthfeel that adds weight and intensity. Balanced with this is a flinty minerality that adds vibrancy and accentuates the 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.
Unsettled weather over flowering resulted in a lighter than average set, meaning that no further fruit thinning was necessary. A classic North Canterbury summer then enabled this smaller crop to ripen beautifully. Accelerated maturation allowed harvest to take place slightly earlier than usual, and favourable autumn weather ensured the grapes were picked in perfect condition.
Winemakers use traditional Burgundian winemaking methods. The fruit was handpicked in stages late March and early April and then the whole bunches 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 the summer 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. It had approximately 12 months maturation prior to bottling.
Product Information
Product Information
Shipping & Returns
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Description
- French oak
- White peach & nectarine
- Vanilla & hazelnut
- Candied lemon
It is lemon/straw in colour, with a beautifully fruited nose full of white peach and nectarine, framed by a backdrop of vanilla, hazelnut, candied lemon and a hint of gun smoke. The palate is textured and luscious, resulting in a pleasing mouthfeel that adds weight and intensity. Balanced with this is a flinty minerality that adds vibrancy and accentuates the 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.
Unsettled weather over flowering resulted in a lighter than average set, meaning that no further fruit thinning was necessary. A classic North Canterbury summer then enabled this smaller crop to ripen beautifully. Accelerated maturation allowed harvest to take place slightly earlier than usual, and favourable autumn weather ensured the grapes were picked in perfect condition.
Winemakers use traditional Burgundian winemaking methods. The fruit was handpicked in stages late March and early April and then the whole bunches 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 the summer 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. It had approximately 12 months maturation prior to bottling.
