Mt Difficulty Bannockburn Sauvignon Blanc 2024
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Tasting Notes
Lemongrass, fresh cut lime and Pineapple. Lifted and vibrant nose. Juicy and vibrant fruit - green pineapple, mango and hints of guava on the front. There is a fine minerality on the finish, with bright acidity. There is a lovely round textural mid palate, enhanced by the wild ferment and use of a concrete egg tank
CELLARING POTENTIAL
Mt Difficulty Bannockburn Sauvignon Blanc will improve for 1-3 years given optimal vintage and cellaring conditions.
Vintage Notes
VINTAGE 2024
2024 continued a string of successful vintages in Central Otago. Dominated by a shift into an El Nino weather pattern, we experienced a very warm and dry growing season. There was very benign conditions at flowering to give 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 managed to keep the vines vital through this period, which has given us very small berries, and concentrated, powerful wines with lovely balanced acidity.
WINEMAKING CONSIDERATIONS
The Sauvignon Blanc grapes from Templars Hill, Mansons Farm and Saffron were hand harvested through late March and early April. The fruit was handled reductively during processing, then gently pressed and racked clean. The majority of wine was fermented with indigenous yeast with the majority of the wine fermented cool in stainless steel, this portion of the wine remained on gross lees for three months post ferment whilst being stirred weekly. The Saffron Farm component was wild fermented in old oak barrels. These practices were employed to not only retain the maximum varietal fruit character of Sauvignon Blanc but also to develop complexity, palate weight and texture.
Alc. 14% T/A 7.40gL-1 pH 3.09. Residual sugar: 3.30gL