100% Pinot Noir from the Bannockburn Long Gully vineyard in Central Otago.
The majority of fruit was destemmed; 20% of the final wine had 30% whole clusters during fermentation. The ferments typically underwent a period of 9 days pre-fermentation maceration. Fermentation took a period of 9 days, then sat on skins for a further 9 days. Punched down daily during pre-fermentation, fermentation and post-maceration. Settled overnight after pressing and racked to barrel for 16 months. Underwent malolactic fermentation and racked out of barrel.
These single vineyard wines are hand-crafted in limited quantities and only released in outstanding vintages. Long Gully has classic dark perfumed red-berry characters and perfumed boysenberry and red cherry. These same berries dominate the palate, and the classic dense flow through the mid-palate. Finishes strongly with masculine fine-grained tannin flowing into red berry fruit.
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