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100% Pinot Noir from the Bannockburn Pipeclay Terrace vineyard in Central Otago.
Upon harvest one third of the ferments were destemmed, the remainder 25% whole cluster. Underwent 10 days pre-fermentation maceration. Fermentation took 6-10 days, sat on skins for a further 8-10 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. This season was distinctive, showing classic Pipeclay Stella cherry and blackberry with a slight spice kick and light violet florals. Has lovely flow with a perfumed dark berry entry moving into a rich and sensuous mid-palate. Finishes strongly with a combination of fruit and finely grained structural tannin. Extremely well balanced and graceful.
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94 POINTS - The Wine Companion (Ben Edwards), Aug 2013
97 POINTS - The Real Review (Huon Hooke), Aug 2012