Mt Difficulty Roaring Meg Central Otago Sauvignon Blanc 2024

Mt Difficulty Roaring Meg Central Otago Sauvignon Blanc 2024"It's delightfully scented on the nose, showing crunchy apple, fig, feijoa and lemon zest aromas. The palate is equally appealing with excellent vibrancy backed by fine texture and juicy acidity, finishing long and super tasty. At its best: now to 2027" Sam Kim, Wine Orbit, Sep 2024 "Pungent, vibrant, expressive and varietal. Packed with aromas and flavours of passionfruit, mango, lemon and gooseberry, a steely wet stone quality and fine lees

"It's delightfully scented on the nose, showing crunchy apple, fig, feijoa and lemon zest aromas. The palate is equally appealing with excellent vibrancy backed by fine texture and juicy acidity, finishing long and super tasty. At its best: now to 2027" Sam Kim, Wine Orbit, Sep 2024

"Pungent, vibrant, expressive and varietal. Packed with aromas and flavours of passionfruit, mango, lemon and gooseberry, a steely wet stone quality and fine lees complexity. A wine made to be enjoyed today with a crunchy texture, high acidity and persistent fruity finish. Lots to like. Best from today and through 2026" Cameron Douglas, Master Sommelier, Sep 2024

Lifted and vibrant notes of guava, passionfruit and pineapple with fresh herbal elements give this wine its classic Sauvignon Blanc profile. Juicy, ripe and bold flavours race across the palate, followed by a mineral and saline finish to lengthen the palate. 

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

2024 continued a string of successful vintages in Central Otago. Dominated by a shift into an El Niño weather pattern, we experienced a very warm and dry growing season. Benign conditions at flowering gave us excellent yield potential, before the wind kicked in from November through January keeping disease pressure low. While soil moisture levels were approaching drought levels, we manged to keep the vines vital through this period, which has given small berries and concentrated, powerful wines with lovely balanced acidity. No rain through February meant an early start to harvest mid-March. Thankfully, conditions cooled off through the end of March to slow ripening just enough to give us some decent hang time, with harvesting wrapped up by Anzac Day.

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.

Food Pairing: Best enjoyed with Bluss oysters.