Wine-Making Styles



Fermentation of clarified juice at a cool temperature has retained the vibrant bright fruit characters. Lemon, lime and nectarine flavours are intermingled with hints of spice and honeysuckle. In spite of fruit concentration in the mouth it is elegant and stylish with an off-dry finish.

Sauvignon Blanc

South Island sauvignon blanc has an international reputation. Racy passion-fruit and gooseberry flavours up-front are backed by mid-palate concentration and texture, which come from ageing on natural yeast lees. While excitingly sauvignon, it has a serious follow-through in the palate.


Ripe melon and peach fruit characters predominate, intertwined with hints of toasty, buttered sweet corn. The juice of fully ripened berries has been completely fermented in small oak barriques and then left to mature on natural yeast lees before going through spontaneous malo-lactic fermentation by indigenous bacteria in the following spring. The resulting wine has an extra dimension of complexity and harmony, is tightly knit with a long, lingering after-taste.

Pinot Gris

Multiple pickings of Pinot Gris have allowed for a full spectrum of aromas and flavours. The wine has serious fruit concentration, heading into the spicy, floral arena with impeccable balance. A touch of residual sweetness is perfectly judged allowing the wine to finish crisp and fresh.


Main Divide Gewürztraminer is produced in tiny volumes and encapsulates the true essence of this heady variety. The exotic mix of Turkish musk, lychee, citrus, ginger and spice all shine through resulting in a flavour packed and highly distinctive wine.  

Pinot Noir

Having used traditional Burgundian techniques with fermentation in small vats, hand plunging of the floating cap of fermenting skins and subsequent ageing in small oak barriques for 12-18 months, this wine offers special excitement. Aromas of black cherries, spice and chocolate are intertwined with gamey, toasty and earthy complexities. The rich mid-palate is encapsulated by velvety tannins and followed by lingering savoury flavours. The wine is concentrated, but refined.


This is made using the time honoured methods for Claret from Bordeaux. It has been matured for 12-18 months in oak barriques and, like the Chardonnay and Pinot Noir has gone through spontaneous, natural malo-lactic fermentation. The merlot gives up front fruit and succulence, while the cabernet sauvignon adds structure, a backbone of fine tannins and length. Spicy purple plum and cassis fruit flavours abound, underpinned with impressions of smoke, tobacco and black olives. It is full bodied and sustained, but has a mellow texture.