Mt Difficulty Bannockburn Dry Riesling 2019
BRIGHT PALE LEMON HUE WITH CITRUS BLOSSOM, KAFFIR LIME AND LEMON PEEL ON THE NOSE. A RACY PALATE DRIVEN BY FOCUSED ACID AND LIGHTLY PITHY FLAVOURS BALANCING THE WINE BEAUTIFULLY
Mt Difficulty Dry Riesling will improve for 10 to 15 years given optimal cellaring conditions.
A vintage of variability, contrasts and many different phases of weather through the growing season. A normal to warm start to the season was interrupted by a cold snap and snowfall mid-November. Weather over flowering was patchy, but overall flowering was successful. An oddity during summer this year was warmer nights and cooler days. This gives the appearance of a warmer season than it really was. There was a significant amount of early season rainfall, right through to the end of January. Cool and very dry conditions prevailed through February when verasion occurs - slowing that phase of ripening down. The heat and regular rainfall did reappear in March and then finally a very cool and lengthy final ripening phase through April.
Our Dry Riesling attempts to balance flavour and palate weight with the wine’s natural acidity. This season provided a well balanced Riesling that allowed us to pick at good levels of ripeness in mid April. It was carefully hand-harvested and processed through the winery – the wine was whole bunch pressed and fermented on full solids to help enhance palate weight. The wine was fermented relatively warm in stainless steel, using indigenous yeast to retain maximum varietal expression. The wine was fermented slowly to dryness, and then rested unstirred on its gross yeast lees; trying to build texture but not flavour. The wine stayed on gross lees for ten months and was then filtered and stabilised for bottling in April 2020.
Alc. 12% TA 8.5 g/L pH 2.89 Residual Sugar < 1 g/L
Accolades & Awards
Information to come