100% Pinot Noir from Cromwell Basin vineyards which are managed by Mt Difficulty's own viticultural team.
A small proportion of fruit was retained as whole cluster. The grapes stayed in the fermenter on average for a total of 22-24 days, with temperatures peaking at 30ºC. Plunged once daily during pre-fermentation and twice daily during fermentation. When in harmony, pressed off to French oak and resided on lees for 10 months. Underwent malolactic fermentation during early spring, racked out of barrel in mid-summer with filtration, but no fining.
Highlights the cool nature of the season with densely perfumed, wild black raspberry and black cherry notes, along with a hint of complex dried herb. The wine has a supple dark cherry entry with focused flow through the mid palate. Lovely ripe textural tannins rise gracefully out of the mid-palate to finish. These tannins are balanced by good acidity and more berry fruit.
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