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Pegasus Bay Main Divide Chardonnay Waipara Valley
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Pegasus Bay Main Divide Chardonnay Waipara Valley

Note this is an older vintage and the product may not not available any longer. Check the retailers website for more details.

WINERY INFORMATION Vineyard The grapes were grown on a mixture of clay and stony soils We removed sufficient leaves from around the bunches to keep them well ventilated and healthy while maintaining dappled sunlight to prevent them from becoming too hot Winemaking Traditional Burgundian winemaing methods were used in making this wine The grapes were harvested late April-May The non-clarified juice obtained by gentle pressing of the fruit underwent primary or alcoholic fermentation in barrels made by Burgundian artisan coopers It was then matured in these barrels over the ensuing year When the temperature warmed in the early summer after harvest the wine underwent partial secondary malo-lactic fermentation During this time the wine was regularly tasted and when it was felt that the best balance had been achieved this secondary fermentation was stopped by removing the natural deposit lees The entire fermentation process was carried out by the grapes rsquo indigenous micro-organisms We did not use any new barrels in making this wine thus restricting any pickup of oak flavours and allowing the fruit to express itself TASTING NOTES On release there are aromas and flavours of lemons limes peaches and cantaloupe melon intertwined with complexing hints of buttered barbecued corn cereal and nutmeg While mouth filling the wine is harmonious and has a backbone of flinty minerality that helps draw out its length and provides a tangy aftertaste

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Availability

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May no longer be available - check with retailer
2016
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WINERY INFORMATION Vineyard The grapes were grown on a mixture of clay and stony soils We removed sufficient leaves from around the bunches to keep them well ventilated and healthy while maintaining dappled sunlight to prevent them from becoming too hot Winemaking Traditional Burgundian winemaking methods were used in making this wine The grapes were harvested late April-May The non-clarified juice obtained by gentle pressing of the fruit underwent primary or alcoholic fermentation in barrels made by Burgundian artisan coopers It was then matured in these barrels over the ensuing year When the temperature warmed in the early summer after harvest the wine underwent partial secondary malo-lactic fermentation During this time the wine was regularly tasted and when it was felt that the best balance had been achieved this secondary fermentation was stopped by removing the natural deposit lees The entire fermentation process was carried out by the grapes rsquo indigenous micro-organisms We did not use any new barrels in making this wine thus restricting any pickup of oak flavours and allowing the fruit to express itself TASTING NOTES On release there are aromas and flavours of lemons limes peaches and cantaloupe melon intertwined with complexing hints of buttered barbecued corn cereal and nutmeg While mouth filling the wine is harmonious and has a backbone of flinty minerality that helps draw out its length and provides a tangy aftertaste

Vintage: 2016

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