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Mt Difficulty Bannockburn Sauvignon Blanc 2018

$324.00 NZD
Tasting Notes

A combination of the warm ripening season and various fermentation techniques has resulted in multi-faceted wine which faces off with lemon curd, white blossom, a hint of passionfruit and a backdrop of dried hay. Plush citrus notes introduce the wine before moving into a broadly textured mid-palate. A lovely acid line interplays with lemon rind and wild flowers on the finish. This wine is ideal for sensible summer evening drinking.

 

CELLARING POTENTIAL
Mt Difficulty Bannockburn Sauvignon Blanc will improve for 3-5 years given optimal vintage and cellaring conditions.

 

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Vintage Notes

VINTAGE 2018

One for the record books, and a vintage of two halves. There was exceptional warmth from September through to late January, before cooling off through February and Autumn. With the warm start we got underway early; this warm settled weather continued through flowering and fruit set. The potential crop was well set, yet small as a result of the cool December of two years prior. The vineyards really started to dry out through December and January, with irrigation struggling. With the arrival of February, temperatures plummeted to below average and rainfall was well above average. These cool and wetter-than-average conditions persisted right through harvest. Disease pressure remained low, even with the elevated rainfall, through the finish of the season. The cool, late Summer / Autumn period enabled berry ripening through a cooler period providing ripe fresh characters.

 

WINEMAKING CONSIDERATIONS

The Sauvignon Blanc grapes were hand harvested between the 13th and 16th March, which is extremely early and the fruit was in excellent condition. The fruit from Templars Hill, Saffron and Mansons Farm were handled reductively during processing, then gently pressed and racked clean. The wine was all fermented with indigenous yeast with the majority of the wine fermented cool in stainless steel whilst 10% was fermented in a Concrete egg and a further 5% in old oak barrels. All the wine remained on gross lees for four months post ferment whilst being stirred weekly. 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 6.6 gL-1  pH 3.31  Residual Sugar <1 gL-1 

Accolades & Awards
  • Information to come.
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