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Mt Difficulty Lowburn Valley, Packspur,
Pinot Noir 2016

$75.00 NZD
Tasting Notes

Layers of finely focused red fruits of the forest with broader plum notes, violet florals along with brambly notes add detail and interest. Open, supple, textural raspberry notes lead into a soft broad flow through the palate. Finally, the wine finishes with a herb influence running alongside elegant structural elements.

 

CELLARING POTENTIAL

Mt Difficulty Packspur Pinot Noir will improve for 8 - 15 years given optimal cellaring conditions.

 

 

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Vintage Notes

VINTAGE 2016

 Our winter was dry so we came into the season with low soil moisture, October was significantly warmer than average leading to early bud burst, November carried this warm dry start on and whilst we had a small amount of rainfall leading into December it too was largely drier than normal. This led to an early and successful flowering. January was unseasonably changeable, whilst we had some rain it was the wind and changeability that really influenced growing conditions, delaying the onset of veraison. February cracked on with some super warm and mostly dry conditions outside of one large rainfall event late in the month. March was again unseasonably changeable and overcast with small rain events occurring through the month. Finally, the sun returned in April, along with more settled, warm weather. The variability and overcast days delayed the onset of picking. The vintage was very compact; with everything being harvested over a 24 day period.

 

WINEMAKING CONSIDERATIONS

 

We harvested the Pinot Noir at Packspur on the 22nd April; in total 3.8 Tonnes of fruit was harvested. All of the different clones were fermented together, to try and enhance early integration. The majority of the fruit was destemmed, with 10% retained as whole clusters to help  build structural intensity and help reflect the unique characteristics of the site. The wine underwent a 6-day cold soak and was hand plunged once daily; this was followed by a 6-day natural fermentation with temperature peaking at 30C during which time the ferment was plunged once daily. The wine stayed on skins for 24 days in total prior to pressing, overnight settling and then to barrel for 15 months. It then went through malolactic fermentation in the spring, was racked to tank the following winter and bottled, unfined, in December.

 

Alc. 13.9%  T/A 5.7 gL-1  pH 3.67  Residual Sugar <1 gL-1

 

Accolades & Awards
  • 96 Points
    Bob Campbell, New Zealand Master of Wine
    22 July 2018

    "Deeply-scented pinot noir with bold plum, dark berry and mixed spice flavours. A seamless, silken texture and impressively concentrated flavours add extra appeal. Delicious now but with cellaring potential".

  • 92 Points
    Cameron Douglas, Master Sommelier
    5 August 2018

    "Youthful bouquet - fresh, fruity, dried herb and tea. Flavours of dark cherries and forest berries, firm tannins and plentiful acidity. Spicy tannin & rich oak needs time to settle and integrate with the core of red berry fruits. Dry lengthy finish with some emerging complexities and charm. Decant for service, this wine will develop some great bottle affects flavours over time. Best from 2020 through 2028."

  • Excellent
    Mark Henderson 
    ODT Wine Times 3.10.18

    "Smoke, beef stock and savoury notes drive the almost European nose. A red fruited top note leads to the darker, plummy/ cherry fruits underneath.Richness here, touches of lead pencil and earth, initially powerful, chewy tannins, but the wine becomes more supple as the savoury elements are joined by a real zestiness on the long, delightful finish."

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