2016 Main Divide Pinot Noir

2016 Main Divide Pinot Noir

Sabine Duval

"Pure and quite pretty but with that trademark ripe fruit through the mid palate. Lots of flavour!"

Sabine Duval

RRP: $35.00 per bottle22% OFF

$26.99

(buy 6 or more)

$27.99 per single bottle
4 payments of $7.00 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders
over $300*
Sabine Duval

"Pure and quite pretty but with that trademark ripe fruit through the mid palate. Lots of flavour!"

Sabine Duval

RRP: $35.00 per bottle22% OFF

$26.99

(buy 6 or more)

$27.99 per single bottle
Bottles
4 payments of $7.00 with More info
Taste Guarantee
Love it or your money back*
Free Delivery
On orders Over $300*

Expert Reviews

92 Points - James SucklingA ripe and brambly pinot with earthy and herbal notes, arranged with ripe blueberries and red plums. The palate has a punchy, direct and long frame of tannins carrying deep and rich flavors of cherries. Drink now. Screw cap.
91 Points - Bob Campbell MW - The Real ReviewRich, ripe and flavoursome pinot noir in a slightly rustic, hearty style with ripe plum, dark berry, black cherry and smoky oak flavours. It offers good value at this price.

Tech stuff

Pinot Noir
Main Divide
Waipara
2016
750ml
13.5%
Cellar to 2025
Screw Cap

Light

Full

How's it taste?

It is deep ruby in appearance with a complex bouquet full of dark plum, chocolate, vanilla and spice. Layered beneath there are also savoury hints of grilled meat, mushroom, woodsmoke and earth. The palate is mouth-filling, yet soft and plush, with silky smooth fine-grained tannins. Generous fruit weight is perfectly balanced with refreshing acidity and a prolonged finish. An outstanding season has resulted in a superbly crafted wine that is both elegant and refined.

How was it made?

Traditional Burgundian winemaking methods were used to make this wine. We picked the various blocks at different stages, depending on their maturity, aiming for a range of red and dark fruit flavours. Approximately one quarter of the grapes were put at the bottom of the fermentation vats as whole bunches, with the balance being destemmed on top, retaining as many whole berries as possible. The vats were kept cool over the next few days to help extract the soft, silky tannins from the pinot noir skins. After approximately a week the must started to ferment naturally. During fermentation, the floating cap of grape skins was gently plunged twice daily. When the fermentation finished, the grape remnants were left to steep in the wine for up to a week to help extract a different range of tannins that add structure and depth. The exact duration of this period was determined by daily tasting. Subsequently the wine was gently pressed off and put into oak barriques (25% new), from selected artisan Burgundian coopers. In the summer after harvest, when the weather warmed, the wine underwent a natural malo-lactic (secondary) fermentation. After maturing for 18mths in these barriques, the wine was finally bottled.

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Katie Zhang

Content Queen

When people ask me what my favourite wine is I say “Riesling!” then I follow up with “Shiraz, Cabernet, Champagne ohhh and Pinot Noir!”. Basically, if it tastes delicious I’m here for it, regardless of the varietal. Here are a few vino’s I’ve enjoyed recently, check them out: