"The lovely 2016 vintage (5*) is rich, vibrant and finely poised. Bright, light lemon/green, it is full-bodied (14 per cent alcohol), with fresh, intense fruit flavours, hints of spices and honey, abundant sweetness (51 grams/litre of residual sugar), mouth-watering acidity and a lasting finish. Full of youthful drive, it's already delicious; drink now or cellar." 5 Stars - Michael Cooper's Buyers Guide 2018
Established in 1992, the Dicey family owns some of the oldest vineyards in the Bannockburn region of Central Otago on the famous Felton Road and have acquired land over the last ten years to build up to over 40 hectares, including six single vineyard sites. Their portfolio vineyards spans Central Otago from Gibbston to Lowburn Valley and on to Bendigo home still under Mount Difficulty at Bannockburn.
Central Otago provides New Zealand’s only continental climate, combined with unique soils ideally suited for growing Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. The Bannockburn area, in particular, is one of the few sites outside of Burgundy that lends itself to the growing of the pernickety Pinot Noir grape; Mt Difficulty craft wines in the Burgundian style whilst stamping the uniqueness of the terroir to produce structured and serious wines. Not content with growing superb Pinot Noir, they are also known for their aromatic whites and grape varieties such as their grower series Lowburn Chardonnay and Estate Chenin Blanc.
Winemaker-in-chief Matt Dicey has a lifelong association with the wine industry and is a fourth-generation vigneron. After achieving a Masters Degree in Oenology and Viticulture, Matt spent four years gaining experience overseas.
As with all New Zealand wines, Mt Difficulty adhere to strict sustainability practices and constantly strive towards organic production.
Mount Difficulty is the name on the leading wines. The ‘second label’ is named Roaring Meg; these wines are produced in a more fruit-driven, early-drinking style and have become a mainstay of the Mt Difficulty stable since their introduction in 2003.
100% Chenin Blanc.
This is a medium-sweet Chenin: residual sugar = 51g/litre.
See the blue link below for the excellent fiche technique/technical note from the team at Mt Difficulty.
Mt Difficulty Long Gully Chenin Blanc 2016 - fiche technique
This single vineyard Chenin Blanc is grown in the Long Gully vineyard in Bannockburn. The grapes were left on the vine to ripen for as long as possible which has led to a lovely, intense nose of tropical fruits such as mango and passionfruit. The tropical flavours follow through on the palate with concentrated flavours of mango and ripe peach. The natural high acidity of the Chenin has resulted in a wine that starts sweet but develops into a lovely and clean lime tinged finish.
ABV = 14.0%.