2023 Mt Difficulty Roaring Meg Pinot Noir

Central Otago had a vastly different growing season to the rest of the country. A mild, wet winter led into warm and unusually still spring which meant strong shoot growth and very successful fruit set. Cromwell then experienced it’s hottest January on record with picking starting early in the middle of March. In April, a blast of cold weather and rain was a welcome handbrake on ripening, resulting in one of the longer vintages at Mt Difficulty and great flavour and tannin ripeness.

Grapes were both machine and hand harvested and destemming to enhance the natural fruit characters of Pinot Noir. Fermented was on average for 25 days, with temperatures peaking at 28-30°C. The wine was plunged once daily during pre-fermentation and twice during fermentation. Post-fermentation the wine was left to extract with no further punch downs. Once tannins were in balance, the wine was pressed, settled and put into French oak (15% new) where it resided on lees for 10 months. It underwent malolactic fermentation during early spring, was racked out of barrel in early-summer and filtered but not fined prior to bottling. [184]

Vegan friendly

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