Mt Difficulty Sauvignon Blanc 2021
Aromas of vibrant tropical fruits of passionfruit, pineapple and guava explode from the glass. Green tropicals continue on the palate with a juicy and nearly mineral finish. Classic of Central Otago Sauvignon Blanc.
Mt Difficulty Bannockburn Sauvignon Blanc will improve for 3-5 years given optimal vintage and cellaring conditions.
The 2021 growing season was a return to the enviable, lower stress conditions that Central Otago is famous for. We started with a warm spring, which gave the vines a good start. January was cooler and wetter, which replenished the soils and slowed growth, giving small, intensely flavoured grapes. By the time the beginning of harvest rolled around, we were just ahead of our long term average in terms of rate of ripening, and with fruit in fantastic condition. Yields were thankfully back to average in most areas, with only Bannockburn cropping slightly lower. This has given wines with excellent flavour and structure.
The Sauvignon Blanc grapes from Templars Hill, Mansons Farm and Saffron were hand harvested on the 30th and 31st April. The fruit was handled reductively during processing, then gently pressed and racked clean. The majority of the wine was fermented with indigenous yeast with the majority of the wine fermented cool in stainless steel, this portion of the wine remained on gross lees for three months post ferment whilst being stirred weekly. The Saffron Farm component was wild fermented in old oak barrels. These practices were employed to not only retain the maximum varietal fruit character of Sauvignon Blanc but also to develop complexity, palate weight and texture.
Alc. 14% T/A 6.9gL-1 pH 3.06 Residual Sugar <6gL -1
Accolades & Awards
- Information to come.