Mt Difficulty Roaring Meg Central Otago Sauvignon Blanc 2023

Mt Difficulty Roaring Meg Central Otago Sauvignon Blanc 2023Dry style Guava & pineapple Ripe tropical fruit Zesty finish "An intense nose of guava, kiwifruit and pineapple, with a hint of river stone minerality. Lime, pineapple and fresh herbs race across the palate finishing with ripe tropical fruit. The finish is driven by zesty citrus acidity, along with a chalky mineral feel which helps to lengthen the palate" Greg Lane, Winemaker Roaring Meg Sauvignon Blanc is at its best within three years of release.

• Dry style
• Guava & pineapple
• Ripe tropical fruit
• Zesty finish

"An intense nose of guava, kiwifruit and pineapple, with a hint of river stone minerality. Lime, pineapple and fresh herbs race across the palate finishing with ripe tropical fruit. The finish is driven by zesty citrus acidity, along with a chalky mineral feel which helps to lengthen the palate" Greg Lane, Winemaker

Roaring Meg Sauvignon Blanc is at it’s best within three years of release.

The grapes for this wine come from our Silver Tussock vineyard in the Pisa sub-region as well as our Mansons Farm and Templars Hill vineyards in Bannockburn, Central Otago which are all managed by our viticulture team.

The 2023 growing season in Central Otago was vastly different to the rest of the country. We came out of a mild, wet winter to a warm and unusually still spring which meant strong shoot growth and fruit set. Post flowering, the summer heat increased, and Cromwell experienced it’s hottest January on record. We started picking in the middle of March however, a blast of cold weather from the south during the first week of April put a welcome handbrake on ripening which meant the majority of our grapes developed more flavour and tannin ripeness. We finished harvesting in mid-May, making it a longer vintage with excellent quality.

We harvested the grapes in the cool morning to retain their freshness. We saw excellent flavour in the fruit on the vine, with a balance of greens and tropicals. Once in the winery, they were swiftly pressed to tank, settled for 48 hours before fermentation with yeast at cooler temperatures to promote an aromatic lift. Once fermented, they were racked off lees to maintain aromatic purity and character of Sauvignon Blanc. The wine was bottled after vintage was complete.