100% Pinot Noir from the Bannockburn Target Gully vineyard in Central Otago.
All ferments were fully destemmed; the components underwent a period of 10 days pre-fermentation maceration at 100C. Fermentation took a period of 8-9 days with a maximum temperature of 330C, the wine sat on skins for a further 9-10 days until balanced. Punched down daily during pre-fermentation; twice daily during fermentation and once to twice per day during post maceration. Settled overnight after pressing and racked to barrel for 16 months. Underwent malolactic fermentation and racked out of barrel. Lightly egg white fined before bottling.
Broad textured red cherry and berry fruits alongside a distinctive liquorice and anise spice character. The wine displays a dense supple red fruit of the forest entry, which moves into a rich and sensuous mid-palate then finishes strongly with a combination of fruit and finely grained tannin. The wine moves seamlessly and lithely on the palate.
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