As we head into November, we are super excited to release our Mt Difficulty Bannockburn Pinot Noir 2016! With vine age we see our vineyards develop more additional complexity with each vintage, as this continues we see a Pinot Noir in '16 not to be missed. Focused on earthy savouriness, this Pinot Noir has mocha notes and sweet brown spice elements, overlaid with earthy, dark cherry flavours.
The ‘16 vintage was drier than normal with unseasonable changes throughout Summer. Fortunately, or unfortunately, this led to lower than average yields of 5.0-5.5 T/Ha, whilst also making picking decisions tricky with phenolic ripeness the key. Harvest began on April the 4th and finished on the 24th. Post fermentation, the wine was pressed off to barrel to reside on full lees for 12 months. In the Spring, the wine underwent malolactic fermentation, was racked out of barrel in late Autumn and filtered, with no fining, before being bottled. All this leads to the elegant and textural Bannockburn Pinot Noir 2016 we’re releasing today.
Winemaker Matt Dicey describes the wine as displaying 'line length and structural integrity. Savoury dark cherry notes alongside violet florals introduce the wine, this moves into a linear and elegant mid palate, out of which rise fine elegant textural tannins. Cherry notes frame the finish.’
Chef Werner from the Mt Difficulty Winery Restaurant recommends you enjoy it with aged venison fillet, seared and rested before being served. Decant the Pinot Noir just prior to service and pour into Riedel Central Otago Pinor Noir glasses.