Main Divide by Pegasus Bay Pinot Noir

The Harvest and Winemaking

We use traditional Burgundian winemaking methods. The fruit was picked in late 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’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. After fermentation stopped the wine was kept 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. The wine was then separated and put into oak barriques from selected artisan Burgundian coopers, where it matured for 18 months. In the spring it underwent natural malolactic (secondary) fermentation by the action of the wine’s own microorganisms. The various vats were then carefully blended according to taste before bottling.