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.
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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