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Mt Difficulty Bannockburn, Mansons Farm, <br/> Pinot Noir 2013 <br/> Magnum 1.5l

Mt Difficulty Bannockburn, Mansons Farm,
Pinot Noir 2013
Magnum 1.5l

$260.00 NZD
Tasting Notes

Magnum 1.5Ltr - comes wrapped and in a gift box

 

Mansons Farm Pinot Noir is hand crafted in very limited quantities; this is its inaugural release. For this cooler vintage, lovely violet floral notes co-mingle with raspberry and red cherry alongside an assemblage of sweet brown spices. These same lifted floral and red berry notes dominate the entry onto the palate, dense mid-palate with flow, texture and fine structure building early. The wine finishes strongly with a lovely tension present right through the persistent fine-grained tannins and spicy red berry fruit.

 

CELLARING POTENTIAL

Mt Difficulty Mansons Farm Pinot Noir will improve for 10 -15 years given optimal cellaring conditions.

 

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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

The fruit for this wine was harvested from our Mansons Farm vineyard on the 6th and 15th of April. All of the grapes were destemmed for this wine to try and help soften the structure of the wine. The ferments underwent a period of 9 days pre-fermentation maceration at about 10-110C. Fermentation took a period of 14-15 days with a maximum temperature of 300C; the wine sat on skins for a further 7 days till tasting in harmony. The wine was punched down a maximum of once daily right through its maceration on skins. The wine was settled overnight after pressing, and racked to barrel for 15 months. The wine underwent natural malolactic fermentation in the spring and was racked out of barrel in late August. The wine was not filtered or fined before bottling in December 2013.

 

Alc. 14%  T/A 5.2 gL-1  pH 3.68  Residual Sugar <1 gL-1

Accolades & Awards
  • Review by Cameron Douglas MS, 95 Points

    "A classic Mt Difficulty Noir bouquet with dark red berry fruit laced with wild dried herb and bracken undergrowth, dusty clay and crushed rock mineral notes and plenty of oaky moments - overall youthful and quite complex. On the palate - dry, firm, fruity and tense - a youthful wine with firm tannins and plenty of acidity, flavours of darker red berry fruits follow wrapped in some new oak; all this leads to a long yet firm finish; Great potential overall. Drink from 2018 through 2027 - decanting recommended. 95 Points."

    REVIEW

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