Main Divide by Pegasus Bay Cabernet Sauvignon+Merlot

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In stock
SKU
WRW3007BN
฿1,140.00
Country New Zealand
bottle size 750 ml
Wine Type Red Wine
Wine Region Waipara Valley
Grape Variety Blended
vintage Current vintage
Alcohol 14%
characteristics
Body
Full Full Full
Acidity
Medium Medium Medium
Tannin
High High High
Current vintage
Product Description
The bouquet and flavour suggest blackberries, purple plums, cassis, cigar box and vanilla pod. There is an initial impression of softness but the wine then expands in the mouth to become muscular with a generous spine of ripe tannins that support and draw out the lingering aftertaste.
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Profile

Grape Blended

Cabernet Sauvignon , Merlot

Palate

in the mouth to become muscular with a generous spine of ripe tannins that support and draw out the lingering aftertaste.

Colour

A bright ruby colour.

Aroma

The bouquet and flavour suggest blackberries, purple plums, cassis, cigar box and vanilla pod.

Palate

in the mouth to become muscular with a generous spine of ripe tannins that support and draw out the lingering aftertaste.
Wine Pairing
:Lamb
:Beef
:Barbecue
:Cured Meat
Product details

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.

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