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93 Points
Mt Difficulty Bannockburn Central Otago Sauvignon Blanc 2016

Mt Difficulty Bannockburn Central Otago Sauvignon Blanc 2016

93 POINT RATED BOB CAMPBELL THE REAL REVIEW CENTRAL OTAGO SAUVIGNON BLANC FROM MT DIFFICULTY


$ 34.99 /bottle by the straight dozen
Single bottle price $34.99
Customer reviews
Why to buy:

  • 93 POINT RATED BOB CAMPBELL THE REAL REVIEW 
  • ALLOCATION ONLY BANNOCKBURN SAUVIGNON BLANC
  • LIMITED RELEASE ULTRA PREMIUM CENTRAL OTAGO SAUVIGNON BLANC
  • SOURCED FROM VINEYARD IN BANNOCKBURN REGION IN CENTRAL OTAGO

Specifications:
Vintage: 2016
Source/Region:

Central Otago, New Zealand 
Grape Variety: Sauvignon Blanc
Cellaring: Drink now
Bottle Top: Stelvin
Alcohol Content: 14.00
Standard Drinks: 8.30
Rating: 93
Tasting Notes:

Aromas of vibrant tropical fruits of passionfruit, pineapple and guava explode from the glass. Green tropicals continue on the palate with a juicy and nearly mineral finish. Classic of Central Otago Sauvignon Blanc.


Technical:

The grapes for the wines that carry the Mt Difficulty Bannockburn label are subject to two strict criteria: they are managed by our viticultural team and must be sourced from Bannockburn vineyards - the south side of the Kawarau River in the southern Cromwell basin. Mt Difficulty has three plantings of Sauvignon Blanc which fulfil these criteria; on Templars Hill, Mansons Farm and Saffron. Templars Hill soils vary across the vineyard from a mixture of heavy Scotland Point clay soils to drought-prone coarse gravel Bannockburn soils (classified as man-made due to the sluice mining).Mansons Farm is mostly comprised of Lochar Soils, which are ideally suited to viticulture. Saffron is predominantly comprised of Cromwell sands.

The Sauvignon Blanc grapes from Templars Hill, Mansons Farm and Saffron were hand harvested on the 30th and 31st April. The fruit was handled reductively during processing, then gently pressed and racked clean. The majority of the wine was fermented with indigenous yeast with the majority of the wine fermented cool in stainless steel, this portion of the wine remained on gross lees for three months post ferment whilst being stirred weekly. The Saffron Farm component was wild fermented in old oak barrels. 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. 
Accolades & Awards:

93 Point Rated - Bob Campbell The Real Review

"Attractive, flavoursome sauvignon blanc with Marlborough-like green capsicum and passionfruit flavours together with salty, struck flint character. The wine has impressive weight and mouth-feel. Perfectly balanced with underlying power."