Grape Variety: 100% Pinot Noir
Country: New Zealand
Region: Central Otago
Vinification: Two thirds of ferments were de-stemmed only; the remaining third contained 20-35% whole clusters. The must underwent 8-9 days of cold maceration, being hand plunged once daily. The ferments were heated after this and all fermented with indigenous yeasts. The ferments lasted for an average of 8-10 days during which time they were hand plunged once to twice daily with the temperature peaking at 30C. The wine stayed on skins for a further 7-9 days post-dryness, and was plunged once daily with increasing ease. It underwent malolactic fermentation in the spring, was racked out of barrel in late autumn and filtered prior to bottling.
Ageing/Maturation: When the wine tasted in harmony it was pressed off to barrel where it resided on full lees for 12 months.
Cellar Potential: 7-10 years
Mt Difficulty Bannockburn Pinot Noir 2016
Ripe, rich aromatics; perfumed black fruits underpinned by lovely clove, anise and other brown spice notes. Fine elegant textural tannins and acidity on a lengthy finish.