100% Pinot Noir from Bannockburn vineyards on the south side of the Kawarau River in Central Otago.
The majority of ferments were de-stemmed only; the remaining third contained 20-35% whole clusters. Underwent 9-10 days of cold maceration, hand-plunged daily. Fermented with indigenous yeasts for 8-10 days and hand-plunged twice daily with the temperature peaking at 31ºC. Stayed on skins a further 7-9 days post-dryness and plunged daily. When in harmony pressed off to barrel and resided on full lees for 12 months. Malolactic fermentation, racked out of barrel and filtered prior to bottling.
The 2016 season produced a Pinot Noir focused on earthy savouriness; mocha notes and sweet brown spice elements overlaid with dark cherry. It displays line length and structural integrity. An introduction of savoury dark cherry notes, alongside violet florals, moves into a linear, elegant mid-palate, out of which arise fine elegant textural tannins. Cherry notes frame the finish.
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