Main Divide Waipara Valley Sauvignon Blanc 2022

Main Divide Waipara Valley Sauvignon Blanc 2022Dry style Grapefruit Lime & japaleno Zesty mouthfeel "Flavoursome sauvignon blanc with grapefruit, lemongrass, red capsicum and lime zest flavours. An initial hint of sweetness is nicely balanced by refreshing acidity. Together they build an appealing tension" Bob Campbell, Master of Wine, Real Review, Oct 2022 "Intense, youthful, pungent nose with funky struck match and salami sulphides to complex the vibrant aromas of gooseberries, smashed peas, and

• Dry style
• Grapefruit
• Lime & japaleno
• Zesty mouthfeel

"Flavoursome sauvignon blanc with grapefruit, lemongrass, red capsicum and lime zest flavours. An initial hint of sweetness is nicely balanced by refreshing acidity. Together they build an appealing tension" Bob Campbell, Master of Wine, Real Review, Oct 2022

"Intense, youthful, pungent nose with funky struck match and salami sulphides to complex the vibrant aromas of gooseberries, smashed peas, and grapefruit. Dry, tight, racy, steely wine with intense lemon zest and gooseberry flavours and a flinty fresh finish" NZ Wine Rater, Oct 2022

On release the wine is pale lemon in colour. Rising to greet the nose is a feisty melange of citrus, floral and herbaceous fragrances. Grapefruit, lime, and a touch of passionfruit are interlaced with elderflower, fresh-cut grass, jalapeno, and whisp of lemongrass. The palate is well weighted, complemented with racy acidity and a zesty mouthfeel. Juicy and refreshing, the performance closes with a lengthy, crisp finish, demanding an immediate encore.

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.

Average weather over flowering resulted in a balanced crop, meaning no further fruit thinning was carried out. This was followed by a cooler than average summer which delayed ripening. Fortunately, a warm dry autumn allowed the grapes to be left on the vines till later in the season, where they were able to achieve the desired level of ripeness.

The grapes were sourced from our own Te Hau vineyard on Georges Road. They were left to hang until a brix level of approximately 23 brix was reached, the aim being to add some additional richness in the wine. After gentle pressing of the berries, the free run juice was fermented in stainless steel tanks at cool temperatures and bottled shortly after, to retain its zesty aromas and vibrant fruit character. Winemaking intervention was intentionally kept to a minimum to allow the vintage, variety, and vineyard to express itself harmoniously.