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Mt Difficulty Chardonnay

Cracka Rating

Cracka Review

The tough and uncompromising terrain of Central Otago has somehow proved to be one of the worlds most successful cool climate regions. Mt Difficulty were one of the first in the region and they are ridiculously talented at turning out wines that express their origins. A varietal Chardonnay with tropical notes of melon, pineapple and a scintillating mineral aspect. The texture of the wine is key, it’s creamy and laden with character and weight thanks to barrel development. It finishes with a pure edge of fruit balanced by natural acids.

Winemaker's Notes

2009 was a vintage with excellent flavour definition – intense cool varietal flavours were evident in all the wines, with excellent concentration and typically high acidity providing lovely focus on the finish.

This Chardonnay pays homage to a lovely balanced season, with focussed citrus aromas backed by a toasty minerality. The palate starts with a clean citrus focus, moving into an elegant mid-palate with lovely flow and precision. The wine finishes with a flourish of minerality and a lovely citrus based tang.

“Some creamy aromas. Citrus, peach and apricot flavours. Quite a lot of caramel oak over citrussy fruit. Rich leesy-nutty character with good length.”

Colin Ford, Rebecca Gibb and Corey Hall, WineNZ magazine

expert reviews about

Mt Difficulty Chardonnay

Expert Reviews

Michael Cooper (2008 Vintage) says
Maturing well, the 2008 vintage was grown at Bannockburn and barrel-aged for nine months. Pale yellow, it is mouth filling and citrusy, slightly nutty and minerally, with considerable complexity.
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
Grown in three vineyards at Bannockburn, the 2007 vintage was fully barrel-fermented and 70 per cent went through a softening malolactic fermentation. It's not fragrant but mouthfilling, with satisfying depth of citrusy, slightly nutty and minerally flavours and some complexity.
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
Grown at Bannockburn, this is typically a buoyantly fruity wine with subtle use of oak. The 2004 vintage was fully oak-fermented and lees-stirred frequently; 75 per cent of the blend went through malolactic fermentation. The bouquet is slightly minerally; the palate is vibrant, citrusy and slightly nutty in a moderately complex style, woven with fresh acidity.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
Grown at Bannockburn, this is typically a vibrantly fruity wine with subtle use of oak. The 2002 vintage was 50 per cent oak-fermented; the rest was handled in tanks. Very fresh and buoyant, it's a distinctly cool-climate style with lively acidity, plenty of lemony, slightly nutty flavour and a crisp, flinty finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
Grown at Bannockburn, this is typically a vibrantly fruity wine with subtle use of oak. The 2001 vintage was 50 per cent oak-fermented; the rest was handled in tanks. Pale lemon/green, it's a refined cool-climate style with very good depth of fresh, crisp, lemony, appley flavours and hints of toasty oak and butterscotch adding a touch of complexity
Buyer's Guide to New Zealand Wines

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