Mt Difficulty

2 Products Found

Mt Difficulty (Otago) 2019 Bannockburn Pinot Noir

Surely one of the best known names of Central Otago Pinot Noir and for very good reason. This gorgeous Pinot from the 2019 vintage again shows exactly why they have such an enviable reputation. A wonderfully fragrant nose of dark fruits, wild herbs with underlying gentle floral notes, a concentrated palate and silken tannins make for an absolute classic.

Winery notes (2019 Vintage)
"Our 2019 Pinot Noir opens with luscious dark red and black cherry, dried wild herb florals, with a touch of savoury brown spice. As the wine dwells on the palate layers unfurl, revealing silken texture. Fine textured structure rises gracefully whilst being surrounded by a crunchy tang of acidity and a slight mocha note with some brown spice more vibrant red cherry notes on the long finish. For a full expression of terroir, we co-fermented different clonal lots from the same vineyard, while keeping vineyards separate. About 75% of our ferments were de-stemmed only; the remaining quarter contained 15-40% whole clusters. Fermentation with indigenous yeasts lasted an average of 7 days with daily punch downs. The wine stayed on skins for a further 7-9 days post-dryness, after which it was pressed off to barrel where it resided on full lees for 12 months. It underwent malolactic fermentation in the spring, was racked out of barrel in late autumn and filtered but not fined prior to bottling."

 

$38.99
When you buy 12 or more

28% OFF

ERP $54.99

Single bottle: $39.49

Mt Difficulty (Otago) 2019 Roaring Meg Chardonnay

Matt Dicey, Winemaker
"Roaring Meg Chardonnay 2019 supple with flavours of nectarine and citrus introducing the wine. A textured soft mid-palate draws you into the wine. White fleshed peach drives the finish alongside a hint of phenolic interest. Generous and giving."

Fruit was hand-picked at peak ripeness on the 3rd, 4th, 8th, 11th and 12th of April, from Bannockburn, Pisa and Bendigo. The fruit was handled in an oxidative fashion, destemmed and pressed to concrete egg. We fermented 70% of the juice in egg, with the balance in old barriques, all with full solids using indigenous yeasts. Whilst maturing no lees stirring was utilised. The wine went through a full malolactic fermentation in spring, after which the barriques were stirred for a period. The wine was racked and filtered before being bottled, unfined, in March.

$25.99
When you buy 12 or more

10% OFF

ERP $29.99

Single bottle: $26.99