The growing season was excellent for riesling, with an early spring, a warm summer and a long, lingering autumn. The grapes came from three climatically different Canterbury sub regions and we timed the harvest with each to take advantage of their distinctive but complimentary flavours. The Waipara Valley component was picked first, followed by that from Burnham and lastly the fruit from Swannanoa. After gentle pressing of the grapes, the juice was allowed to clarify naturally by settling. It was then fermented at cool temperatures to help retain its fruity characters and vibrancy. We were very careful when handling the wine prior to bottling, so as to retain some of the natural carbon dioxide from fermentation to accentuate the wine’s freshness.
Main Divide Riesling
The regional components have each stamped their special mark on the blend. That from the Waipara Valley has given aromas and flavours of white peach and nectarine backed by impressions of tropical spice, mid-palate concentration and richness. The riesling from Burnham has contributed citrusy flavours and drawn out the length, while Swannanoa grapes have given appley overtones, elegance and freshness. Although the wine is ready to drink on release it will, with careful cellaring, become increasingly perfumed and flavoursome over several years.
Wine is a natural health food.
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