2. Mt difficulty overview
Pioneer of highly regarded, terroir-driven Pinot Noir in Central Otago’s prized Bannockburn sub region
Producer of one of the most famous New Zealand Pinot Noirs in the world
Namesake is Mount Difficulty, Bannockburn’s highest peak and the vineyard’s backdrop
Fruit sourced from 187 acres of some of Bannockburn’s oldest vineyards
CENTRAL OTAGO
The Essence of Central Otago  A Reflection of Place

3. History: from gold rush to wine rush
Ruggedly beautiful Central Otago is an arid, windswept region with snow- capped peaks rising to 6,500 feet
One of the world’s southernmost wine regions (45° South)
Produces just 2.8% of New Zealand’s wine, primarily Pinot Noir
Vineyards planted 1992, among the first in the Bannockburn sub region
Mount Difficulty winery established 1998
Companion label Roaring Meg established in 2001
Region was discovered by gold prospectors in the 1860’s and the wine world in the late 1980’s
The Essence of Central Otago  A Reflection of Place

4. Bannockburn sub region
Area known for producing the most prestigious Pinot Noir on the South Island
Smaller boutique producers focused on distinctive wines of place
Located at the southern end of the Cromwell Basin, south of the Kawarau River
Vineyard sites are among the warmest in the Central Otago
Mount Difficulty influence: shelters the vineyards from cool winds and rain, and increases the heat of the summer days
The Essence of Central Otago  A Reflection of Place

5. Mt Difficulty Vineyards

6. Bannockburn Vineyards
Source fruit from 187 acres of estate and estate-managed vineyards
Among the oldest plantings in Bannockburn: vine age contributes to complexity
Long cool autumns build up flavor intensity, depth of color, stability
Distinctive, high pH (sweet) soils are a mix of clay and free-draining schist gravels, imparting brightness and finesse to the wines
The Essence of Central Otago  A Reflection of Place

7. Sustainable winemaking
Accredited member of Sustainable Winegrowing Initiative (SWNZ) standards on sustainable management of vineyards and wineries
Living roof on the barrel hall insulates, reduces storm water runoff, and blends into landscape
Tank heating and hot water supply use a wood-chip fired boiler: a renewable, local, non-fossil resource
A climate with low rainfall and humidity means a low incidence of disease, greatly reducing the need for spraying
The Essence of Central Otago  A Reflection of Place

8. The Essence of Central Otago  A Reflection of Place
Winemaker
Winemaker Matt Dicey’s 20th vintage at Mt Difficulty was in 2018
Partners with brother James Dicey, who heads up viticulture
Fourth generation vigneron with roots in the Central Otago
Helped plant the Long Gully vineyard in 1992, one of the single vineyards
Has worked in California, France, Italy, and South Africa
Ethos of minimal intervention and ethical viticulture produces wines that express their personality and reflect their home
The Essence of Central Otago  A Reflection of Place

9. Bannockburn 2017 pinot noir
Grapes for this label are from Mt Difficulty- managed vineyards exclusively from the south side of the Kawarau River
Clonal lots from the same vineyard were co- fermented, and vineyard blocks fermented separately with indigenous yeasts
A perfumed Pinot Noir focused on dark berry and black cherry. Savory brambly blackberry introduces the wine, followed by a broad textured mid palate; this moves seamlessly into plush, fine, textural tannins
92 POINTS
v2016
91 POINTS
v2015
92 POINTS
v2015
Region: Bannockburn, New Zealand
Alcohol: 13.5%
Aging: 12 months French Oak
The Essence of Central Otago  A Reflection of Place