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Pegasus Bay Main Divide Pinot Noir Canterbury
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Pegasus Bay Main Divide Pinot Noir Canterbury

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 Sufficient leaves were removed from around the bunches to ensure good exposure to sunlight to help ripening and to keep the fruit well ventilated and healthy Winemaking Traditional Burgundian winemaking methds were used in making this wineThe fruit was picked in April and the grapes without the stems were put into small fermenting vats retaining as many whole berries as possible After several days of being kept cool primary fermentation started through the action of the fruit rsquo s indigenous yeasts During this fermentation the floating cap of grape skins was gently submerged twice daily to keep it moist and healthy and to aid extraction When fermentation finished the wine was kept in contact with the grape remnants for a number of days During this time it was tasted regularly the aim being to optimise structure and mouth-feel After gentle pressing the wine was put into oak barriques from selected artisan Burgundian coopers where it matured for 18 months In the spring after harvest it underwent natural malo-lactic secondary fermentation by the action of the wine rsquo s own microorganisms The various vats were then carefully blended according to taste before bottling TASTING NOTES On release it has a bright ruby hue The aromas and flavours suggest raspberries blackberries and black cherries overlying toasted nuts and spice Its generously fruited palate is supported by a muscular but refined tannic backbone that fills out its structure and draws out the aftertaste

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Just Wines
May no longer be available - check with retailer
2014
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WINERY INFORMATION Vineyard The grapes were grown on a mixture of clay and stony soils Sufficient leaves were removed from around the bunches to ensure good exposure to sunlight to help ripening and to keep the fruit well ventilated and healthy Winemaking Traditional Burgundian winemaking methods were used in making this wineThe fruit was picked in April and the grapes without the stems were put into small fermenting vats retaining as many whole berries as possible After several days of being kept cool primary fermentation started through the action of the fruit rsquo s indigenous yeasts During this fermentation the floating cap of grape skins was gently submerged twice daily to keep it moist and healthy and to aid extraction When fermentation finished the wine was kept in contact with the grape remnants for a number of days During this time it was tasted regularly the aim being to optimise structure and mouth-feel After gentle pressing the wine was put into oak barriques from selected artisan Burgundian coopers where it matured for 18 months In the spring after harvest it underwent natural malo-lactic secondary fermentation by the action of the wine rsquo s own microorganisms The various vats were then carefully blended according to taste before bottling TASTING NOTES On release it has a bright ruby hue The aromas and flavours suggest raspberries blackberries and black cherries overlying toasted nuts and spice Its generously fruited palate is supported by a muscular but refined tannic backbone that fills out its structure and draws out the aftertaste

Vintage: 2014

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