The 2018 vintage (not yet available in the UK) was awarded 92 points and Highly Recommended status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).
Mt Difficulty Bannockburn (Series) Sauvignon Blanc 2018 - July 2019 Decanter review
"Moderately weighty and flavoursome Sauvignon Blanc with rock melon, guava and capsicum flavours. Soft, fruity acidity, with a silken texture and just a hint of sweetness. Impressive purity."
92 Points, Bob Campbell, MW, 14 Feb 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.
See the blue link below for the excellent fiche technique/technical note from the team at Mt Difficulty.
Mt Difficulty Bannockburn Sauvignon Blanc 2017 - fiche technique
This wine is 100% Sauvignon Blanc.
Hand harvested from the Templars Hill Vineyard in the Bannockburn area of Central Otago. The grapes are gently pressed and cold fermented in stainless steel and left on its lees for two months to retain maximum varietal fruit character and complexity. Herbaceous aromas combine with ripe gooseberry on the nose. The palate is full of citrus and grapefruit flavours intermingled with cut grass and a long tropical fruit finish.
ABV = 14.0%.