Roaring Meg Pinot Noir JAMES SUCKLING 91 POINTS - "Aromas of blackberries, oyster shells, peppercorns, thyme and crushed stones. It's silky and bright with a medium body and sleek, elegant tannins. Sustainable. Drink now. Screw cap."
It all began in the early 1990s, when the owners of five newly-planted vineyards in Bannockburn, Central Otago, shook hands and decided to work together to produce wine under one label, Mt. Difficulty. The handshake bound the owners of Molyneux, Mansons Farm, Verboeket Estate and Full Circle until 2004 when Mt. Difficulty Wines Ltd was formed, and the majority of the individual vineyards passed into the ownership of the company. As a result, Mt. Difficulty Wines Ltd now owns some of the oldest vineyards in the Bannockburn sub-region of Central Otago in New Zealand's rugged South Island. The vine age gives these wines, particularly the Pinot Noirs, extra complexity and concentration. The Bannockburn area is internationally recognised as one of the few places in the world outside Burgundy where the pernickety Pinot Noir variety has found a home. Parts of New Zealand and cooler areas on the western seaboard of the United States are the only other regions where Pinot Noir seems to truly flourish.
The nose is filled with bright fruit, sweet cherries and mixed red fruits, light spice, leather and a background floral perfume. The bright red cherry fruits are tempered nicely on the palate with excellent acidity and richer flavors: pomegranate, cherry tobacco, black tea, dark spices and plums. Very drinkable, enjoyable Pinot.
Forrest Sauvignon Blanc WINEMAKER NOTES; The Sauvignon Blanc was drawn from four vineyards located around Renwick in the Wairau River Valley. While each one has its own characteristics, they share in common the Wairau plains’ gravel-rich, free draining and devigourating soil profile. This classic Marlborough terroir is critical in achieving the smaller berries and lower cropping levels needed to produce premium Sauvignon Blanc.
The grapes were machine harvested in the cool of the morning, cold settled and cool fermented in stainless.steel tanks. The wine is left on its lees to develop a textural creamy mid-palate, before being blended with a small oak component and then bottled.
JAMES SUCKLING 90 POINTS - "Shows plenty of typicity with melon and green apple, as well as pear drops on the nose and palate. Medium body with kiwi fruit, lemon and some green melon. Creamy finish. Delicious and reserved."
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