Mt Difficulty Templars Hill Central Otago Pinot Noir 2023

Mt Difficulty Templars Hill Central Otago Pinot Noir 2023"Pristine and gorgeously styled, the wine shows sweet cherry, raspberry, clove, floral and toasted nut aromas on the nose. The palate displays excellent weight and supple texture, beautifully framed by finely infused tannins, leading to a persistent, succulent finish. At its best: now to 2029" Sam Kim, Wine Orbit, Sep 2024 Bright red cherry, plum, and strawberry aromas lead into a juicy palate of red berries, complemented by hints of darker black

"Pristine and gorgeously styled, the wine shows sweet cherry, raspberry, clove, floral and toasted nut aromas on the nose. The palate displays excellent weight and supple texture, beautifully framed by finely infused tannins, leading to a persistent, succulent finish. At its best: now to 2029" Sam Kim, Wine Orbit, Sep 2024

Bright red cherry, plum, and strawberry aromas lead into a juicy palate of red berries, complemented by hints of darker black plum. Subtle brown spice and toasty oak add warmth through the mid palate, finishing long and fruit-driven with smooth, silky tannins.

The grapes for this wine come from our Cromwell basin vineyards managed by our dedicated viticultural team.

The 2023 season in Central Otago was notably different from the rest of the country. A mild, wet winter gave way to a warm, still spring, encouraging strong shoot growth and excellent fruit set. Summer heat ramped up quickly, with Cromwell recording its hottest January ever, prompting an early start to harvest in mid-March. A cool, wet spell in early April slowed ripening, allowing extended hang time and improved flavour and tannin development. Harvest stretched into mid-May, making it one of Mt Difficulty’s longer vintages — and one we’re very excited about for its quality and character.

The Pinot Noir was both machine and hand harvested, then destemmed to highlight the natural fruit character of the Cromwell Basin. Fermentation lasted around 25 days, with temperatures reaching 28–30°C. The wine was plunged once daily pre-ferment and twice during ferment, then left to extract post-ferment without further plunging. After pressing and settling in tank, it was aged in French oak on lees for 10 months. Malolactic fermentation occurred in early spring, and the wine was racked in early summer before bottling in August 2024.