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Mt Difficulty Bannockburn Target Riesling 2015

Mt Difficulty Bannockburn Target Riesling 2015

$324.00 NZD
Tasting Notes

Citrus blossom and white florals mingle with succulent peach notes in the aroma of this Riesling. Lovely linear citrus and peach characters introduce this wine to the palate with poise and balance. A moderate amount of residual sugar (43g/l) has been retained to balance the clean acidity. The wine is nicely rounded and the phenolics connect the wine together. This wine will richly reward those who can cellar it.



Mt Difficulty Target Riesling will improve for 6 - 9 years given optimal cellaring conditions.


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Vintage Notes


The beginning of spring bloomed dry and cool with low soil moisture coming into the season, November was characterised by much cooler than normal temperatures. The vines got away to a reasonably slow start. December was warm and remarkably settled leading to a compact and successful flowering. The warm settled spell continued right through January. February arrived and whilst warm was unusually damp, with much higher than average rainfall. March dried the vineyards out and the season finished with a warm flourish in April. We again started harvesting with lower sugars than typical at nice ripe flavours. The harvest was very compact; everything being harvested over a 21 day period.



Target Riesling is a style crafted to balance residual sugar in perfect harmony with the wine’s natural acidity. The fruit benefited from the long hang time of 2015, arriving in perfect condition at the winery. The fruit was hand harvested on the 18th April for Long Gully and the 28th April for Target Gully. The juice was cold settled for 10 days prior to racking for fermentation to help enhance palate weight. The wine was fermented cool in stainless steel to retain maximum varietal expression. The fermentation was stopped when the wine tasted in balance, this left ~45g/L of sugar, the wine was filtered but not fined.


Alc 11%  T/A 8.9gL-1  pH 2.96  Residual Sugar 43 g/L


Accolades & Awards
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