NZD (0)

Mt Difficulty Single Vineyard Collection 2013

$549.00 NZD
Tasting Notes

Our four Single Vineyard Pinot Noirs from the Bannockburn region for the 2013 vintage in a lovely presentation pack.

  • Long Gully
  • Mansons Farm
  • Pipeclay Terrace
  • Target Gully

 

Comes with 2 x Riedel Central Otago Pinot Noir glasses.

 

CELLARING POTENTIAL

Mt Difficulty Inspiration Cuvée Pinot Noir will improve for 15+ years from vintage year, given optimal cellaring conditions.

 

Download Full Tasting Notes

 

Vintage Notes

VINTAGE 2013

The growing season in 2013 kicked off with a cool spring. Frosts in early November reduced production from Station Block, at the top of the Cromwell basin, but Bannockburn was untouched. Although the cool spring continued after that, temperatures warmed just before Christmas in time to make for a very successful flowering. January was cooler and wetter than average and then February onwards was very warm and dry. We experienced a protracted veraison (the point at which the grapes stop growing and start to ripen, characterised by colour change) leading to increased variability in ripeness. To counter this we introduced a late colour thin to ensure fruit arrived in optimal condition at harvest. Early autumn returned to more classic settled Central autumnal conditions, and harvest started on the 3rd of April, continuing through until the 3rd of May. It was a normal yielding year, with nice focused acidity and interesting flavour profiles reflecting, to some degree, the variability of the season.

 

WINEMAKING CONSIDERATIONS

We started harvesting our Pinot Noir from April 6th and continued through to April 22nd, this long picking period is partially due to the extended veraison. Where possible we try to co-ferment different clonal lots from the same vineyard, while vineyards are kept separate. Around two thirds of our ferments were de-stemmed only; the remaining third contained 20-35% whole clusters. The must underwent 9-10 days of cold maceration, being hand plunged once daily. The ferments were heated after this and all fermented with indigenous yeasts. The ferments lasted for an average of 8-10 days during which time they were hand plunged once to twice daily with the temperature peaking at 310C. The wine stayed on skins for a further 7-9 days post-dryness, and was plunged once daily with increasing ease. When the wine tasted in harmony it was pressed off to barrel where it resided on full lees for 16 months. It underwent malolactic fermentation in the spring, was racked out of barrel the following winter and filtered prior to bottling.

 

Accolades & Awards
  • Info to come.

Bottle images

Media Gallery

International Orders

Unfortunately these cannot be shipped internationally in these boxes, please contact cellar.door@mtdifficulty.nz for an international order.