Mt Difficulty Roaring Meg Pinot Noir 2016

100% Pinot Noir from Cromwell Basin vineyards which are managed by Mt Difficulty's own viticultural team.

A small proportion of fruit retained as whole cluster, with grapes staying in the fermenter for up to 24 days, temperatures peaking at 30ºC. Plunged daily during pre-fermentation and twice daily during fermentation. When in harmony pressed off to French oak and resided on lees for around 10 months. Underwent malolactic fermentation, racked out of barrel with filtration but no fining.

Winemaker's Comments

A classic example from Central Otago, exhibiting a lovely mix of red and black berry fruits with further complexity gained from oak spice. A sweet berry palate which displays these same characters in abundance. Tannins rise gracefully out of the mid-palate, balanced by natural acidity and fruit to produce a long finish.

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    • Cuisine Magazine
    • Bob Campbell MW - Wine Reviews
    • Ratings and Reviews
    4 STARS - Bob Campbell MW Wine Reviews
    4 STARS - Cuisine Magazine NZ Pinot Noir Tasting 2018
    COMMENDED - International Wine Challenge 2018

    RECOMMENDED - John Saker: always more to learn about Central Otago pinot (Stuff, Food+Wine), Feb 2017
    "What winemaker Matt Dicey achieves with this smartly priced, widely distributed wine is amazing. It offers a joyous gush of succulent dark fruit laced with pretty florals and toasty oak, and doesn't seem to know when to stop. Approachable and delicious."

    As described in Michael Cooper's Buyer's Guide to New Zealand Wines:
    "Typically a floral, supple, sweet-fruited red with ripe cherry/plum flavours, gently seasoned with oak, and some savoury complexity. It's a delicious drink-young style."