Mt Difficulty Bannockburn Pinot Gris 2023 Central Otago - 6 Bottles
WINERY INFORMATION
Winemaking
The fruit was hand harvested in top condition from the 8th – 28th April. The fruit was processed in a reductive manner, with the juice settled overnight and racked clean. The wine was partially fermented with indigenous yeast, utilizing cultured yeast to help finish the ferments, the wines were fermented cool to help maximise varietal character. All the components were left on gross yeast lees for five months post fermentation with weekly stirring to help enhance the complexity and textural aspects of the wine.
Tasting Notes
The slightly warmer resulted in ripe stonefruit blossom, peach and tangerine mingled with underlying pear notes. The palate displays these same characters in abundance focusing on ripe succulent peach notes, while the mid palate is full, creamy and well textured. The wine has a rich, spice-infused finish. Mt Difficulty Bannockburn Pinot Gris will improve for 3-5 years given optimal vintage and cellaring conditions.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
WINERY INFORMATION
Winemaking
The fruit was hand harvested in top condition from the 8th – 28th April. The fruit was processed in a reductive manner, with the juice settled overnight and racked clean. The wine was partially fermented with indigenous yeast, utilizing cultured yeast to help finish the ferments, the wines were fermented cool to help maximise varietal character. All the components were left on gross yeast lees for five months post fermentation with weekly stirring to help enhance the complexity and textural aspects of the wine.
Tasting Notes
The slightly warmer resulted in ripe stonefruit blossom, peach and tangerine mingled with underlying pear notes. The palate displays these same characters in abundance focusing on ripe succulent peach notes, while the mid palate is full, creamy and well textured. The wine has a rich, spice-infused finish. Mt Difficulty Bannockburn Pinot Gris will improve for 3-5 years given optimal vintage and cellaring conditions.
